Meat & PoultryDifficulty: hard
Kibbeh Mukabbara (Fried Bulgur Shells)
Lebanon's national jewel: crisp torpedo shells of bulgur and meat around pine-nut spiced filling.
60
Prep Time
20
Cook Time
6
Servings
Ingredients
Instructions
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1Rinse and drain the bulgur; knead with half the meat, onion, spices, and ice water into a smooth 'dough'.
2For the filling: brown the onion and meat with allspice; stir in pine nuts.
3Shape each kibbeh: wet hands, form an egg, poke a hole, rotate a finger to hollow, fill, seal and taper into a torpedo.
4Chill 30 min; fry at 175°C/350°F until deep golden, 4-5 min.
5Serve with labneh or tarator sauce.
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