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Stuffed Kibbeh Recipe
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Stuffed Kibbeh (Kibbeh Mahshi)
From Mezze: Delicious Middle Eastern, Turkish and Greek Recipes (Canada, UK), by Rosamond Man.

These are the ultimate in kibbeh — long, thin, crisp shells filled with sweet, sweet pine nuts. Wet your hands thoroughly both to make the shells and to stuff them, patching up any cracks with your thumb — again constantly dipped in cold water. At pottery classes years later, I was always reminded of kibbeh. Suffice to say my kibbeh shells are more elegant than my vases. However, if you are a good potter, you will probably be a superb kibbeh maker. The movements are not dissimilar.

Ingredients:

225 g (8 oz) burghul (cracked wheat)
450 g (1 lb) lamb, minced and well pounded
1 large onion, skinned and grated
Maldon or sea salt
freshly ground black pepper
freshly grated nutmeg
about 5 ml (I tsp) ground cinnamon
50 to 75 g (2 to 3 oz) pine nuts
olive oil, for frying

Instructions:

Soak the burghul in cold water for 10 minutes, then squeeze out, and mix with the meat, onion and seasonings. Pound until thoroughly pasty, then with both hands wet take a small lump of meat, a little less than a medium-sized egg, and shape it around your middle or forefinger to an even thickness all over, wetting the shell if necessary to close up any cracks. Drop about 5 ml (1 tsp) of pine nuts into each shell, closing up the ends in a smooth oval shape.

Heat a good 5 cm (2 inches) oil in a deep pan until nearly smoking, then carefully roll in two or three shells and fry for about 5 minutes, until browned and crisp all over. Do the cooking in small batches, until you get deft at it — if there are too many in the pan, they can stick together and then crack. Drain thoroughly and serve hot or cold with yogurt, tahina salad, and vegetable salads.

Yield: Serves 5 to 6

Related Article: Sorting Out the Many Varieties of Kibbeh
Related Recipe: Baby-Sized Kibbehs Stuffed with Braised Lamb Shank, Tomatoes & Onions

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