Sunday, October 9, 2011

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)

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

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

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.

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