Recipe - Kibbeh (Stuffed Patties)

Three fourths pound Bulghur
Three fourths pound Ground beef or lamb; ( very
very lean)
1 Onion
4 tablespoon Chopped mint leaves
1 tablespoon Chopped parsley
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Cumin
1 teaspoon Cinnamon
Salt and pepper to taste
Oil for frying

Soak burghul in water for 20 minutes . Squeeze out as much watr as
possible, using a cheesecloth or your hands. Place One half the onion, the
burghul, One half pound of the beef, and the herbs in a food processor and run the
machine to grind it into a fine dough.It should look like a thick paste.
Add a little water if it becomes too hard. Season with salt, pepper, 1/2
tspcumin and 1/2tsp cinnamon. Chill.

Prepare the filling: Chop half an onion and cook it in 1 tbs oil until
translucent. add the beef and stir until all red has disappeared. Season
with salt, pepper and the rest of the spices.

Wet your hands with a little water, make golf size balls with the dough and
using a finger make a hole in each patty, aiming at having a thin wall.
Place 2 tsps filling inside each patty and close giving them an oval shape.
Deep fry in plenty of hot oil. Serve with lemon wedges.

Notes: You may bake it too, in which case you spread half the dough in a
pyrex, top with filling and top with dough. Bake at 350 F for 40 minutes.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Dec 14, 1997