Middle_Eastern
Middle Eastern - Breads and Pastries
Kibbeh Flatbread / Pastry
Chef's Menu Description
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 1 cup fine bulgur wheat, rinsed
- • 250g minced beef or lamb, for the shell
- • 250g minced beef or lamb, for the filling
- • 1 onion, finely chopped
- • 1/2 cup pine nuts
- • 1 tsp ground cinnamon
- • 1/2 tsp ground allspice
- • 1 1/2 tsp salt
- • 3 cups vegetable oil, for deep-frying
Preparation Steps
1
Phase 1
Rinse the bulgur, soak in cold water 15 minutes, then drain and squeeze very dry.
2
Phase 2
Knead the bulgur with the shell meat, half the onion grated, 1/2 tsp cinnamon, and 1 tsp salt into a smooth paste.
3
Phase 3
Brown the remaining onion in a little oil, add the filling meat, allspice, remaining cinnamon, and 1/2 tsp salt; cook until dry, then stir in the pine nuts and cool.
4
Phase 4
With wet hands, form ovals of shell paste, hollow each with your finger, stuff with filling, and pinch closed into smooth torpedoes.
5
Phase 5
Refrigerate 30 minutes so the kibbeh firm up.
6
Phase 6
Deep-fry at 180C for 4-5 minutes until deep golden brown.
7
Phase 7
Drain and serve hot with yogurt.