كبة

Instructions

1. 1 Soak the fine bulgur in cold water for thirty minutes, then drain thoroughly and squeeze out all excess moisture by pressing handfuls firmly in a clean kitchen towel. The bulgur should be damp but not dripping wet.
2. 2 In a food processor, combine the soaked bulgur, 500g ground lamb, grated onion, allspice, salt, and pepper. Process for two to three minutes until the mixture forms a smooth, cohesive paste that holds together when pinched.
3. 3 For the filling, heat a tablespoon of oil in a skillet over medium heat. Sauté the diced onion for five minutes until golden, then add the 250g ground lamb, cinnamon, and nutmeg. Cook until browned and crumbly, about eight minutes.
4. 4 Stir the toasted pine nuts into the cooked filling mixture, season with salt and pepper, and transfer to a plate to cool completely. Warm filling is difficult to handle and will soften the kibbeh shell during shaping.
5. 5 To shape each kibbeh, wet your hands with cold water and take a golf-ball-sized portion of the shell mixture. Form it into an oval, then use your index finger to hollow out the centre, creating a thin-walled pocket for the filling.
6. 6 Place a heaping teaspoon of the cooled filling inside the hollow, then pinch the opening closed and smooth the shell around it. Shape into a pointed torpedo or football form with tapered ends. Repeat with the remaining mixture.
7. 7 Chill the shaped kibbeh on a tray in the refrigerator for one hour. This firming step is essential for maintaining the torpedo shape during frying and preventing the shells from cracking open in the hot oil.
8. 8 Heat oil in a deep pot to 175°C. Fry the kibbeh in batches of four or five for three to four minutes, turning once, until the shells are a deep, even golden brown and the interior filling is hot throughout. Drain on paper towels.
9. 9 Serve the fried kibbeh hot on a platter with a bowl of thick yogurt sauce or tahini dip on the side, along with a fresh herb salad. The contrast of the crispy shell with the juicy, spiced filling is the hallmark of great kibbeh.