Stuffed Kibbeh
Icli Koftelerimiz
| Ingredients |
Amounts |
| Lean lamb, ground |
2 kg |
| Cumin |
50 g |
| Salt |
75 g |
| Fine bulgur |
2 kg |
| Onion |
1 ea. |
Method
- Grind the onion and knead the kibbeh with all the ingredients. When the kibbeh sticks to the pan, it means it is done. Cover kibbeh with a damp cloth.
Fillings
| Ingredients |
Amounts |
| Lentils |
250 g |
| Walnuts |
250 g |
| Parsley |
2 bu. |
| Allspice |
25 g |
| Butter |
100 g |
| Pomegranate, sour |
1 ea. |
| Onion |
1 ea. |
| Dried mint |
50 g |
| Spinach |
500 g |
| Salt |
to taste |
Method
- Boil lentils until cooked; drain. Chop onion and cook in butter until transparent.
- Add chopped spinach and all other ingredients except pomegranate; cook for 20 minutes.
- Just before removing for fire, add cleaned pomegranate seeds. When cooled, fill kibbeh balls. Either boil in hot water or deep fry.
Note: Filling may also be prepared with 2 kilograms of ground lamb, mixed with sumac, yogurt, dried mint, garlic, and pomegranate sauce. They may be boiled, steamed, or fried.
Recipe credit: Musa Dagdeviren, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.
