Kibbeh
קובה
The crown jewel of Halabi (Aleppan) Jewish cooking, kibbeh is a labor of love — bulgur wheat shells stuffed with spiced ground lamb, onions, and pine nuts. In the Syrian-Jewish community of Aleppo, no Shabbat table is complete without a tray of kibbeh, and the skill of shaping perfect oval shells is passed from mother to daughter over generations.
Ingredients
- •2 cups fine bulgur wheat
- •500g ground lamb
- •1 large onion, finely chopped
- •1/2 cup pine nuts
- •1 tsp allspice
- •1 tsp cinnamon
- •1/2 tsp cumin
- •Salt and pepper to taste
- •3 tbsp olive oil
- •Cold water for kneading
Instructions
- 1
Soak bulgur in cold water for 20 minutes, drain and squeeze dry.
- 2
Mix bulgur with half the ground lamb, salt, and cold water. Knead into a smooth dough.
- 3
Sauté remaining lamb with onion in olive oil until browned. Add pine nuts and spices.
- 4
Wet hands and form bulgur dough into egg-shaped shells. Make a hollow in each.
- 5
Fill each shell with the lamb mixture and seal carefully.
- 6
Deep fry kibbeh in oil at 175°C for 5-6 minutes until deep golden brown.
- 7
Drain on paper towels and serve with yogurt or tahini sauce.
Kosher notes
Use kosher ground lamb. For pareve version, omit the pine nuts in dairy meals. Ensure all meat is sorakly salted.
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