Kibbeh (Lebanese Beef Croquettes

• Meat

  • 2 lb Ground beef, lean

• Produce

  • 1/2 cup Mint, leaves
  • 1 Onion, medium
  • 1 Onion, large

• Pasta & Grains

  • 1 1/2 cups Bulgur wheat, fine

• Baking & Spices

  • 1/2 tsp All-spice
  • 1/2 tsp Allspice
  • 1/4 tsp Cinnamon
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 Vegetable oil

• Nuts & Seeds

  • 2 tsp Cumin
  • 1/3 cup Pine nuts, toasted

• Liquids

  • 2 cups Water

• Other

  • Deep-fry thermometer
  • Dutch oven

• Ingredients

  • Food Processor

Found on oliviascuisine.com

Description

Ingredients

• 1 medium onion, finely chopped
• ½ lb lean ground beef
• 1 tbsp olive oil
• ½ teaspoon allspice
• ¼ teaspoon cinnamon
• Salt and pepper to taste
• ⅓ cup pine nuts, toasted
• 1½ cups fine bulgur wheat
• 2 cups water
• 1 large onion, quartered
• ½ cup mint leaves
• 1½ lbs lean ground beef
• 2 teaspoons cumin
• ½ teaspoon all spice
• Salt and pepper to taste
• Vegetable oil for frying
• Deep fry thermometer
• Food processor
• Dutch oven

Directions

• In a large skillet, over medium high heat, sauté onions until soft, about 5 min. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5 more minutes. Once browned, season with salt and pepper, allspice and cinnamon and continue cooking until tender, 4 more minutes. Remove from heat and stir in the pine nuts. Reserve.
• In a medium sized bowl, cover the bulgur wheat with 2 cups of warm water. Let it sit for 30 minutes and then drain the excess water in a strainer, squeezing the wheat to get rid of excess water.
• Add the bulgur wheat, the onion and the mint leaves to the bowl of a food processor. Process on high until the onion and the mint leaves are almost pureed. Add the spices and the ground beef, in batches if necessary, and process again to a smooth paste.
• To form the croquettes, with wet hands, shape the meat-bulgur mixture into egg-sized balls. Using your index finger, poke a hole in the center of each ball, rotating the dough to shape the ball into a thin-walled oval (1/3 inch thick walls). Fill the hole with 1 tablespoon of the filling (or more if you have room!) and then gather the edges together to seal, shaping it into a football. Repeat until you have about 24 kibbeh, wetting your hands if necessary.
• In a large saucepan, or dutch oven, heat enough oil over medium heat to cover the kibbeh until a deep fry thermometer reads 360F degrees. Working in batches, fry the kibbeh until browned, 4 to 5 minutes. Remove with a slotted spoon and transfer the fried kibbeh to a plate lined with paper towels, to soak the excess grease.
• Serve hot or at room temperature!