Fried Kibbe Shells

كبة كباب مقلية

For the Kibbe shells:

500 g lean lamb or beef

300 g fine bulgur

1 small onion

½ teaspoon salt

A pinch of black pepper

For the filling:

200 g coarsely ground lamb or beef

150 g onion (or 1 medium onion), finely

chopped

20 g butter or ghee

30 g pine nuts (about 2 tablespoons)

½ teaspoon salt








200 g vegetable oil (about 1 cup) for

frying

A pinch of black pepper










A pinch of ground cinnamon

Grind the meat well with the onion in a food processor, or pound it on a board (or in a mortar).

Wash the bulgur, squeeze out the excess water, and add it to the meat.

Knead well, adding the salt, black pepper, and ground cinnamon.

Add a little cold water or crushed ice.

Knead thoroughly, then cover with plastic wrap and place in the refrigerator.

Sauté the onions and pine nuts in butter until lightly golden.

Add the ground meat and stir until browned.

Add the salt, black pepper, and cinnamon, then set aside.

Shape the Kibbe by hollowing each piece with your finger, fill it, and close the opening.

Heat the oil until hot. Fry the kibbe over medium heat.
Place the kibbe on a plate over chopped lettuce.