This is a variation of classic Lebanese fried kibbeh, which are torpedo-shaped shells of minced beef and cracked wheat, stuffed with a mixture of meat, onions and spices. The process is a little fussy, so I decided to make it a bit easier and avoid the stuffing.
My torpedoes are dreadful; I obviously need (plenty of) practice to make them look like these: Proper Lebanese Kibbeh
Never mind - they tasted delicious.
Ingredients:
500 gms minced beef (or lamb)
1 medium onion
3 cloves garlic
1 tsp salt
1 tsp dried mint
1 tsp paprika
2 tsps coriander powder
1 tsp cumin powder
a handful of fresh coriander, stalks and leaves
2 - 3 tbsps fresh mint
1-2 fresh chile peppers (optional)
50 gms cracked wheat (#2), previously soaked - optional
Method:
My torpedoes are dreadful; I obviously need (plenty of) practice to make them look like these: Proper Lebanese Kibbeh
Never mind - they tasted delicious.
Ingredients:
500 gms minced beef (or lamb)
1 medium onion
3 cloves garlic
1 tsp salt
1 tsp dried mint
1 tsp paprika
2 tsps coriander powder
1 tsp cumin powder
a handful of fresh coriander, stalks and leaves
2 - 3 tbsps fresh mint
1-2 fresh chile peppers (optional)
50 gms cracked wheat (#2), previously soaked - optional
Method:
- Roughly chop the onion and put into a blender/processor along with the following 9 ingredients. Pulse for about 2-3 minutes until the ingredients turn to a paste.
- Now add the ground meat and the cracked wheat and pulse for another couple of minutes, until the meat is ground up even more.
- Form the meat mixture into torpedo shapes (if you have the patience) or simply make small patties.
- Deep fry the kibbeh until browned all over (you will need to move the kibbeh as it cooks to ensure this).
- Drain on kitchen towels and serve with tahiné, a yoghurt & mint dip, a salad, or what ever takes your fancy.
- You can freeze the uncooked kibbeh and use later, directly from the fridge.