Recipe Provided By"Chef Billy Parisi"
- 1 1/2 cups cold water
- 2 cups bulgur wheat
- 1 pound ground lamb
- 2 peeled and roughly chopped yellow onions
- 1 1/2 tablespoons Lebanese 7 spice
- 15 fresh basil leaves
- 15 fresh mint leaves
- 2 teaspoons sea salt
- 2 tablespoons Olive oil
- 2 peeled and small diced yellow onions
- 1 pound ground American lamb
- 1 tablespoon Lebanese 7 spice
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh mint
- salt to taste
- 1/4 cup toasted pine nuts
- neutral-flavored oil for frying
Pour the water over the bulgur wheat in a medium-size bowl just until covered. Mix and set aside for 15-20 minutes.
Next, add 2 tablespoons of olive oil to a large frying pan over low to medium heat and add in the 2 small-diced onions and brown stirring occasionally, which takes about 20 minutes.
Turn the heat to high and add in the ground lamb and cook until lightly browned and cooked through out, which takes about 4-6 minutes. Stir often to break up into small pieces.
Stir in the spice blend, fresh basil, fresh mint, salt, and toasted pine nuts, and set aside.
Transfer the soaked bulgur wheat to a food processor along with the roughly chopped onions and pulse on high speed until the onions are finely minced.
Next, add in the ground lamb, spices, fresh herbs, and salt, and pulse on high speed until it becomes smooth.
Lightly dip your hands in some water and grab about a golf ball size of the processed meat and wheat and form to a ball.
Dip your thumb in some water and press in the center while rotating the meat with your other hand to form a hollow cone-like shape.
Spoon in some of the cooked lamb and caramelized onion mixture into the inside of the hollowed-out kibbeh shell. Pull up the sides of the kibbeh shell and pinch the top. Cupping your hands, roll the kibbeh to form a pointy cylinder-like shape or quenelle.
Repeat this process until all the ingredients have been used up and place them on a sheet tray lined with parchment paper.
Fry the kibbeh in batches in a pan of neutral flavored oil at 350 degrees F for 2 1/2 to 3 minutes per side or until golden brown and cooked throughout.
Drain on a rack lined cookie sheet tray.
Garnish with parsley and serve with optional garlic yogurt sauce.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest