KIBBEH – LEBANESE CROQUETTES

KIBBEH – LEBANESE CROQUETTES

Ingredients

INGREDIENTS Filling:
  • 1 medium onion, finely chopped
  • ½ lb. lean ground beef
  • 1 tbsp. olive oil
  • ½ teaspoon allspice
  • ¼ teaspoon cinnamon
  • Salt and pepper to taste
  • ⅓ cup pine nuts, toasted
  • 2 tbsp. Fresca Salsa Verde or 1-2 tsp. Bhut Sauce, Dead Red or Super High Octane
Meat Dough:
  • 1½ cups fine bulgur wheat
  • 2 cups water
  • 1 large onion, quartered
  • ½ cup mint leaves
  • 1½ lbs. lean ground beef
  • 2 teaspoons cumin
  • ½ teaspoon all spice
  • Salt and pepper to taste
  • Vegetable oil for frying

method

INSTRUCTIONS Filling:
  1. In a large skillet, over medium high heat, sauté onions until soft, about 5 min. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5 more minutes. Once browned, season with salt and pepper, allspice, cinnamon, your RocketFuel Fresca, Dead Red, Bhut Sauce or Super High Octane and continue cooking until tender, 4 more minutes. Remove from heat and stir in the pine nuts. Reserve.
Meat dough:
  1. In a medium sized bowl, cover the bulgur wheat with 2 cups of warm water. Let it sit for 30 minutes and then drain the excess water in a strainer, squeezing the wheat to get rid of excess water.
  2. Add the bulgur wheat, the onion and the mint leaves to the bowl of a food processor. Process on high until the onion and the mint leaves are almost pureed. Add the spices and the ground beef, in batches if necessary, and process again to a smooth paste.
  3. To form the croquettes, with wet hands, shape the meat-bulgur mixture into egg-sized balls. Using your index finger, poke a hole in the center of each ball, rotating the dough to shape the ball into a thin-walled oval (1/3 inch thick walls). Fill the hole with 1 tablespoon of the filling (or more if you have room!) and then gather the edges together to seal, shaping it into a football. Repeat until you have about 24 kibbeh, wetting your hands if necessary.
  4. In a large saucepan, or dutch oven, heat enough oil over medium heat to cover the Kibbeh until a deep fry thermometer reads 360F degrees. Working in batches, fry the Kibbeh until browned, 4 to 5 minutes. Remove with a slotted spoon and transfer the fried Kibbeh to a plate lined with paper towels, to soak the excess grease.
  5. Serve hot or room temperature