Denise says:
Fried kibbeh are the Lebanese equivalent of meat balls. They have an outer layer made of minced chicken and are stuffed with a finer spiced lamb / beef mixture that is cooked with pine nuts and onions. They can be eaten hot with a sauce or warm with a selection of dips – hummus, tahini, aubergine dip and the like. And not only are they very popular they are also filling!
Like chicken soup, every household has their special recipe. I made these 3 times using different ratios to semolina and bulgur wheat to get the best consistency and decided that using semolina was best.
It is worth making a big batch as they freeze beautifully. The secret of making the unique shape is to roll them with wet hands and to get the best flavour, over season the stuffing as it is protected by the chicken layer.
Makes: 30 balls.
For this recipe you need to make two separate mixes, one for the inside, and one for the outside.
Ingredients:
Raw Kibbeh, Chicken Pate450g / 1 pound minced lean chicken
2 onions – peeled and finely chopped
250g / 2 cups Semolina
2 tbsp. salt
1 tsp. pepper
For the Inside - Kibbeh Stuffing
225g /1/2 pound minced beef/lamb
2 large onions – peeled and finely chopped
50g /1/4 cup pine nuts
2 tablespoons raisins
1 tablespoon vegetable oil
1 tablespoon allspice
2 tablespoons ground cinnamon
Salt and pepper – to taste
Method
1)Add the chopped onion and chicken to the food processor and whiz to form a very fine mixture.2)Stir in the semolina and salt and pepper.
3)Leave the mixture in the fridge for 10 minutes; this makes it easier to handle.
For the Inside - Kibbeh Stuffing
1)Heat up a frying pan with one tablespoon of vegetable oil. Brown the pine nuts until light brown. Be careful not to burn them otherwise they will taste bitter. Set aside.
2)In a separate frying pan, sauté the onions until soft. Add the spices and cook for a further 2 minutes for the flavour to infuse. Stir in the meat and continue to cook until brown and no longer pink inside. Remove from the heat. Place in the food processor and whizz just briefly to combine the mixture.
3)Add the sautéed pine nuts and raisins Season with salt and pepper.
4)The stuffing is now ready to be combined with raw kibbeh mix that will form the outside shell.
5)Using a deep fat fryer pre-heat the oil to 190F /375C.
6)Take a walnut sized amount of the raw kibbeh, and flatten it in the palm of your hand.
7)Then take 1-2 teaspoons of the stuffing mixture and place it into the middle of the mixture and gently wrap it all around into an egg shape.
8)Place into the deep fat fryer and fry for approximately 3 minutes or until golden brown. Remove and place onto kitchen paper.
To keep warm place in the oven. If you are freezing them, allow to cool completely first.
Serve hot or warm with dips and salad.