Stew Kibbeh



These stuffed shells of bulgur, onions and ground meat can be fried or added to various stews.

Serves: 4  
Prep time: 30 minutes
Cook time: 10 minutes  

Ingredients:


Filling:

1 lb (500 g) ground meat, either beef or lamb

1 onion, chopped finely

3 tbsp olive oil

1/2 c pine nuts, toasted

2 tsp 7 spices

Salt & pepper


Kibbeh:

1 lb very lean (0% fat) meat, either beef or lamb, ground finely

4 ice cubes, plus more for ice water

1/2 tsp baking soda, divided

2 tsp salt, divided

1 tsp black pepper, divided

1 small onion, chopped

3/4 lb fine bulgur, washed and squeezed dry


 

Instructions:


  1. Make the filling by cooking the ground meat over high heat and breaking it up constantly until brown all the way through and no liquid remains. Season with 7 spices, salt and pepper. Set aside in a medium bowl.

  2. Add olive oil and onions to the same pan set over medium heat. Cook until onions are lightly caramelized, about 15 minutes, stirring frequently. Add to the bowl of ground meat. Toss in the pine nuts.

  3. Combine the bulgur wheat, onion and 1 tsp salt in the bowl of a food processor and process until combined. Set aside and clean out bowl.

  4. Working in batches, combine a large handful of the lean ground meat, 1/4 tsp baking soda, 1 tsp salt, 1/2 tsp pepper and 2 ice cubes in the same bowl and process until combined. Repeat with remaining meat.

  5. Add the meat and wheat mixtures in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium high until combined, about 3 minutes. Adjust seasoning.

  6. Prepare your work area with a medium bowl of ice water, your meat and bulgur shell and the meat stuffing. Dip your hands in the ice water. Take a one-inch ball and roll it between your palms to make smooth. Hollow out the inside of the ball by pressing with your index finger against your palm, dipping your fingers in the ice water first. Add about 1 tsp of filling and close the shell by dipping your fingers in the ice water and closing around the filling. Set balls on a parchment-lined baking sheet.

  7. Preheat oven to 350F/180C. Place the baking sheet in the oven and bake until firm, about 15 minutes. Alternatively, lightly deep fry the kibbeh for 2 minutes.

  8. Use however much you need for your dish. Extra kibbeh can be frozen in a zip top bag up to 3 months.