Sukkot Recipe: Kibbeh (Lamb and Bulgur Wheat Croquettes)

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 6–8)

INGREDIENTS
FOR THE SHELL:
1 lb. ground lamb
1¼ cups fine bulgur wheat (No. 1), soaked in warm water for 10 minutes, drained
1 tsp. kosher salt
1 tsp. ground cumin
½ 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
⅓ cup lightly toasted pine nuts
Canola oil, for frying

INSTRUCTIONS
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.

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.

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.

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.