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.
For the Shell
- 1 lb. ground lamb
- 1 1⁄4 cups fine bulgur wheat (No. 1), soaked in warm water for 10 minutes, drained
- 1 tsp. kosher salt
- 1 tsp. ground cumin
- 1⁄2 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
- 1⁄3 cup lightly toasted pine nuts
- Canola oil, for frying
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.
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.
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.
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.