Ingredients ½ 1× 2× 3×

• 500 g fine brown bulgur, washed and drained
• 400 g very finely minced lean veal for the shell
• 500 g minced lamb for the filling
• 2 large onions, chopped
• ½ cup chopped walnuts and fried pine nuts
• 1 tablespoon allspice, cinnamon, salt and black pepper
• Plenty of oil for frying

Instructions

1. Grind the bulgur with the lean meat, an onion and the spices twice through a kibbeh grinder into a smooth, pliable dough
2. Cook the lamb with the onion and spices, mix in the walnuts and pine nuts and let it cool completely
3. Wet your hands with cold water, take a ball of dough and hollow it with your finger into a thin-walled cup
4. Fill with a spoon of the spiced meat and nuts, seal the end and shape two pointed tips
5. Arrange the kibbeh on a tray and freeze for half an hour to firm up before frying
6. Heat the oil well and fry the kibbeh a few at a time until deep golden brown and crisp
7. Lift out and serve hot and crisp