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1
In a bowl, soak the bulgar for 30 minutes in cold water.
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2
Remove and drain.
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3
Remove excess water by squeezing through thick paper towel or cheesecloth
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4
Place into bowl and combine with 1 lb.
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5
meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper.
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6
yes raw meat
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7
Combine well and place small amount in blender until doughlike consistency.
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8
You can slowly add an ice cube at a time during processing if needed.
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9
Place mixture aside, covered.
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10
You can put in the refrigerator let chill an hour to firm if you like
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11
Toast your pine nuts in a pan.
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12
In a medium frying pan, saute the finely chopped onion in olive oil.
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13
Add pine nuts.
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14
Add ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped.
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15
Add allspice, salt, pepper, and cumin.
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16
Once beef is light brown, remove from heat.
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17
Allow to cool for 10 minutes.
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18
Take an egg sized amount of dough mixture and form into a ball.
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19
With your finger, poke a hole in the ball, making a space for filling.
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20
Add filling and pinch the top to seal the ball.
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21
You can then shape it into a point, or football shape, or leave as a ball.
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22
Deep fry in oil for about 10 minutes or until golden brown.
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23
Put onto paper towels to absorb excessive oil.
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24
Put all ingredients for sauce into the bleneder except cucumbers.
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25
Blend till smooth.
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26
Take cucumbers peel them.
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27
Slice in half remove the seeds.
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28
Grate the cucumbers amd save the juices add the cucumbers and juice to sauce ingredients and mix.
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29
Chill and use with the Kibbeh.. serve hope you enjoy!
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30
I had a bit of filling left so I added 1 pound corn to it .
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31
It was delicious.
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32
You can bake them.
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33
I did mine 400 Fahrenheit for 40 minutes
