It’s no secret that I do love watching ALL those cooking shows! I think Im a little if not alot addicted. Wait…………………………………that was a commercial for a NEW show, Melbourne Chef – Shane Delia, from Maha Restaurant “Spice Journey” on SBS! Sounds Great!
To tell you the truth, I enjoy cooking Middle Eastern food and learning how to make many of these delicious specialty dishes has always tempted me. Kibbek are mouth-watering deep-fried meatballs stuffed with spiced lamb/beef, pine nuts, aromatic spices and fresh herb. Simply put they are delicious, and very easy to make.
Preparation Time 30 minutes
Cooking Time 20 minutes
Ingredients (serves 4)
1 Medium brown Onion, chopped
150g minced Lamb
150g minced Beef
1 cup Burghul (soaked in 1 cup of water till all water is absorbed)
season with salt and pepper
1 tbs olive oil
1/2 brown Onion, finely diced
2 Tbs Pine Nuts
1 Tbs Middle Eastern spice mix
2 Tbs Currants
100g Beef mince
1 Tbs Fresh Mint chopped
- To make the filling, heat the oil in a medium frying pan over medium-low heat. Add the onion and pine nuts and currants cook, stirring, until onion is soft. Add the spice mix and mince and cook, break up any lumps, for about 5 minutes or until mince is cooked. Transfer to a bowl and set aside to cool.
- Kibbeh dough, place the brown onion in a food processor and process until finely chopped. Add the beef and lamb mince season with salt and pepper. Process until the burghul comes together with the meat to form a smooth dough paste and comes together to form a ball. Divide into 15 equal portions.
- Using the palm of your hands press out 1 portion of mince dough (wet your hands a little to stop the dough from sticking). Place 1 teaspoon of filling in the centre of the disc. Bring the edges together to enclose the filling, and repeat with the remaining mince dough mixture and filling to make 15 kibbeh balls.
- Add enough oil to a medium saucepan to reach a depth of 5cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add half the kibbeh and cook for 2-3 minutes or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining kibbeh, reheating the oil between batches.
- Serve with a red onion, parsley and sumac salad. Top with a dollop of yoghurt and sprinkle with pine nuts to serve.
Freezing tip: Prepare this recipe to the end of step 3 up to 3 months ahead. Layer the kibbeh between sheets of non-stick baking paper in an airtight container. Label, date and freeze. Thaw in the fridge overnight. Continue from step 4, 15 minutes before serving.
Original recipe was adapted from:
Good Taste – November 2007
Recipe by Alison Roberts