Akras Kibbi Maklieh
Fried kibbi balls
- 32 oz (5 cups) fine burghul (cracked wheat)
- 32 oz finely ground lean meat (ask for kibbi meat if available) or a combination of half lamb and half beef.
- 1 teaspoon salt
- 1 large onion
- 1 green chile (serrano or jalapeno) very finely minced
- 1 cup iced water or ice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 6 cups vegetable oil for deep frying
- 16 oz minced meat
- 2 tablespoons shortening, or peanut oil.
- 5 medium onions, finely chopped
- 1 cup fried pine nuts
- ½ teaspoon ground black pepper
- a pinch of salt
- a dash of ground cinnamon
- a dash of ground allspice
- Wash burghul under running water then soak in water for about 60 minutes.
- Drain, then press to remove moisture as much as possible.
- Mash onion in the food processor then add minced meat in batches.
- Remove and place aside.
- Mix meat mixture with burghul, salt, green chile, allspice, and cinnamon.
- Process well in batches into a firm paste.
- Knead mixture with wet hands into a smooth paste.
- Put in refrigerator for 30 minutes covered with a piece of wet texture.
- Fry chopped onion with a dash of salt in shortening until transparent.
- Add minced meat, salt and spices to onions and fry until cooked.
- Mix in pine nuts.
- Put filling aside.
- Divide paste into egg-sized balls dip your hands in cold water then roll each ball between the palms of your hands until smooth.
- Make a hole in the middle with your forefinger.
- Work finger round in the hole until you have a shell of even thickness.
- Fill hole with filling mixture and close opening.
- Moisten with cold water to seal well and to shape with two pointed sides.
- If any breaks appear in shell, close with wet fingers.
- Place balls on a tray.
- Heat oil in a pan then fry till brown evenly and cooked.
- Serve kibbi hot with tabouleh salad, or a Hess Cucumber Salad, or a creamy cucumber dressing made with yoghurt.