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Grilled Kibbi Balls [Akrass Kibbi Meshwieh] :
Submitted by: Nabila | Date Added: 19 Jul 2010
Listed in: Lebanese Meat

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?
Ingredients

• 1½ kg (48 oz)fine burghul (cracked wheat), washed and drained
• 1½ kg (48 oz) lean meat, finely ground for Kibbi
• 1 large onion, chopped
• 1 cup cold water
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• 750 g (24 oz)minced meat
• 2 cups finely chopped onion
• 1 cup coarsely chopped and fried walnuts
• ½ cup fresh basil, finely chopped
• 500 g (16 oz) lamb fat, chopped
• ½ cup shortening or butter
• ¼ teaspoon salt
Preparation

• Soak burghul in water for 10 minutes, drain well, then press with your hands to get rid of excess water.
• Put aside.
• Process onion and Kibbi meat in a food processor till fine.
• Mix burghul, salt, black pepper and cinnamon.
• Process with meat till firm paste.
• Knead with wet hands.
• Cover with a clean cloth.
• Place in refrigerator for 30 minutes.

Filling:
• Fry onion with a dash of salt in shortening till tender.
• Add minced meat and salt, stirring, till tender.
• Add walnuts and fat, stir, remove from heat.
• Add basil. Mix.
• Divide meat mixture into balls (egg-size).
• Place a ball in a large ice cream scoop.
• Smooth paste into scoop using your wet hands.
• Place 2 tablespoons of filling mixture in centre of scoop.
• Smooth another kibbi ball using wet hands.
• Put over the filling in scoop.
• Moisten with cold water to seal.
• Turn scoop on your hand.
• Place kibbi ball on a tray.
• Repeat process with remaining quantity.
• Brush patties with butter or shortening char-grill till brown on both sides.
• Place on a platter and serve hot. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)