Middle Eastern Stuffed Kibbeh
Ingredients
- 2 cups fine bulgur
- 2 cups fine semolina
- 3 cups boiling water
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 3 tablespoons tomato paste
Filling
- 3 tablespoons corn oil
- 2 large coarsely chopped onions
- 1 tablespoon mixed spices
- 1 tablespoon salt
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon ground dried lemon
- 1/2 cup cooked chickpeas (halves)
- 1/2 cup crushed walnuts
- 1 cup raisins (black or white)
For frying
- Corn oil
Preparation
In a suitable bowl, place the bulgur and semolina, add salt, cumin, turmeric, paprika, and black pepper then mix well to combine.
Pour 3 cups of boiling water over the mixture, cover the bowl and let it sit for about an hour to absorb the water.
Add tomato paste and mix well, knead the kibbeh with your hands, pressing firmly to make a smooth paste, then let it rest for 10 minutes.
Place a small plate with a little water to moisten your hands while shaping the kibbeh.
Take a little of the kibbeh mixture and shape it into a thin disc, place a little filling in the center of the disc then close it over the filling to make it like a falafel disc, or shape it like traditional kibbeh as desired.
Place the kibbeh discs in the refrigerator for two hours before frying.
In a deep frying pan, heat corn oil, add a few kibbeh discs, wait a few minutes then flip them gently to get a golden color and serve warm.
Filling
In a saucepan, heat the oil, add onion, mixed spices, salt, cinnamon, turmeric, cumin, black pepper, and ground dried lemon then mix with onion to absorb spices, add chickpeas and mix, then add raisins and mix, add walnuts.
