Sep 10, 2011

Kibbeh (Lamb and Bulgur Wheat Croquettes)

These spiced croquettes are a classic Middle Eastern snack. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing.

Credit: Todd Coleman

SERVES 6–8

INGREDIENTS

FOR THE SHELL:

1 lb. ground lamb

1¼ cups fine bulgur wheat (No. 1), soaked in warm water for 10 minutes, drained

1 tsp. kosher salt

1 tsp. ground cumin

½ tsp. ground coriander

1 small yellow onion, minced

Freshly ground black pepper, to taste

FOR THE FILLING:

2 tbsp. olive oil

3 cloves garlic, minced

1 large yellow onion, minced

8 oz. ground chuck

2 tsp. ground cinnamon

2 tsp. ground allspice

Kosher salt and freshly ground black pepper, to taste

⅓ cup lightly toasted pine nuts

Canola oil, for frying

INSTRUCTIONS

1. Make the shell: Place lamb, bulgur wheat, salt, cumin, coriander, onion, and pepper in a food processor, and process until a smooth paste forms, about 30 seconds; set aside.

2. Make the filling: Heat oil in a 4-qt. saucepan over medium-high heat; add garlic and onion, and cook, stirring, until soft, about 5 minutes. Add chuck, cinnamon, allspice, and salt and pepper, and cook, stirring, until browned, about 10 minutes. Remove from heat, and stir in pine nuts.

3. Form 2 tbsp. shell mixture into a thin disk; place 1 tbsp. filling in center, and mold disk around filling, forming a football shape. Repeat with remaining shell mixture and filling.

4. Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 325°. Working in batches, fry croquettes until golden brown, about 5 minutes.