|Bulgur/Wheat dalia||1 1⁄2 Cup (24 tbs)|
|Roughly chopped onion||1 1⁄2 Cup (24 tbs)|
|Cumin powder||3 Teaspoon|
|Black pepper||1 1⁄2 Teaspoon|
|Oil||2 Cup (32 tbs) (For Frying)|
|Ground mutton||7 Ounce (225 Gram)|
|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Chopped pine nuts/Peanuts||3 Tablespoon, lightly toasted|
|Lebanese spice powder||1 Teaspoon|
Place bulgur or dalia in a bowl and cover with water.
Soak for 20 minutes.
Drain bulgur or dalia in a strainer, pressing to extract the excess liquid.
In a bowl mix together ground mutton, onions, Lebanese spice powder, cumin, salt, and pepper.
Place in a mixer & grind to a paste.
Add the strained bulgur wheat and mix well.
Grind again, in batches, until smooth and pliable enough to work like a dough, adding a little ice water if needed.
If need be, add cornstarch for binding.
To make the stuffing cook the ground mutton over medium high heat.
Keep stirring, until meat is browned, about 4 minutes.
Add the onions, pinenuts, salt and Lebanese spice powder.
Cook, stirring, until tender, about 4 minutes.
Keep aside to cool.
To make the kibbeh, shape the raw meat bulgur mixture into egg sized balls with oiled hands.
Make a depression in the centre of a ball.
Stuff the ball with about 1 tablespoon of the stuffing.
Press down on the sides and top to enclose the filling.
Reshape the meatball into a smooth egg with a pointed top.
Repeat with the remaining balls & stuffing, wetting your hands frequently.
Heat oil in a wok for deep frying.
Add 4-5 kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes.
Remove with a slotted spoon and drain on paper towels.