Kibbeh (Lamb and Bulgur Wheat Croquettes)

Name: Kibbeh (Lamb and Bulgur Wheat Croquettes)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 lb. ground lamb; 1 1 ⁄ 4 cups fine bulgur wheat (No. 1), soaked in warm water for 10 minutes, drained; 1 tsp. kosher salt; 1 tsp. ground cumin; 1 ⁄ 2 tsp. ground coriander; 1 small yellow onion, minced; Freshly ground black pepper, to taste; 2 tbsp. olive oil; 3 cloves garlic, minced; 1 large yellow onion, minced; 8 oz. ground chuck; 2 tsp. ground cinnamon; 2 tsp. ground allspice; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 3 cup lightly toasted pine nuts; Canola oil, for frying

Serves
serves 6-8

TODD COLEMAN

These spiced croquettes are a classic Middle Eastern snack. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing.

Ingredients

For the Shell

1 lb. ground lamb
1 ¹⁄₄ cups fine bulgur wheat (No. 1), soaked in warm water for 10 minutes, drained
1 tsp. kosher salt
1 tsp. ground cumin
¹⁄₂ tsp. ground coriander
1 small yellow onion, minced
Freshly ground black pepper, to taste

For the Filling

2 tbsp. olive oil
3 cloves garlic, minced
1 large yellow onion, minced
8 oz. ground chuck
2 tsp. ground cinnamon
2 tsp. ground allspice
Kosher salt and freshly ground black pepper, to taste
¹⁄₃ cup lightly toasted pine nuts
Canola oil, for frying

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Instructions

Step 1

Make the shell: Place lamb, bulgur wheat, salt, cumin, coriander, onion, and pepper in a food processor, and process until a smooth paste forms, about 30 seconds; set aside.

Step 2

Make the filling: Heat oil in a 4-qt. saucepan over medium-high heat; add garlic and onion, and cook, stirring, until soft, about 5 minutes. Add chuck, cinnamon, allspice, and salt and pepper, and cook, stirring, until browned, about 10 minutes. Remove from heat, and stir in pine nuts.

Step 3

Form 2 tbsp. shell mixture into a thin disk; place 1 tbsp. filling in center, and mold disk around filling, forming a football shape. Repeat with remaining shell mixture and filling.

Step 4

Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 325°. Working in batches, fry croquettes until golden brown, about 5 minutes.

Make the shell: Place lamb, bulgur wheat, salt, cumin, coriander, onion, and pepper in a food processor, and process until a smooth paste forms, about 30 seconds; set aside.
Make the filling: Heat oil in a 4-qt. saucepan over medium-high heat; add garlic and onion, and cook, stirring, until soft, about 5 minutes. Add chuck, cinnamon, allspice, and salt and pepper, and cook, stirring, until browned, about 10 minutes. Remove from heat, and stir in pine nuts.
Form 2 tbsp. shell mixture into a thin disk; place 1 tbsp. filling in center, and mold disk around filling, forming a football shape. Repeat with remaining shell mixture and filling.
Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 325°. Working in batches, fry croquettes until golden brown, about 5 minutes.