Lucie Monk Carter
Note: This recipe is good hot or cold, freezes well, and makes 20 to 25 footballs.
Read more about Lebanese cuisine in Louisiana in Caroline Gerdes' "From Cedar to Cypress."
Ingredients:
1⅓ lb. lean ground meat
3 medium onions and 1 or 2 cloves of garlic ground together in blender
Pinch of dried or fresh mint
Small amount of parsley
1 tbsp. cumin
Red pepper, black pepper and salt to taste
1 lb. cracked bulgur wheat, grade #1 or #2
For the filling:
1 lb. very lean ground meat
2 medium onions, finely chopped
1 tsp. cumin
1 tsp. cinnamon
½ cup pine nuts
Vegetable oil (or other neutral oil) for frying
Special tools: A bowl of ice water (for mixing and shaping kibbeh)
Method:
Make ahead: Rinse the bulgur in cold water first, drain and cover in half an inch of cold water. Soak for 30 to 40 minutes and then squeeze out excess water from plumped-up wheat. Add meat, onions and spices to wheat mixture. Knead and squeeze this mixture by hand for 5 to 10 minutes until thoroughly mixed. Form into 2-inch balls. Keep kibbeh balls chilled until ready to stuff.
For the filling: Make filling by frying onions until golden brown. Add meat, spices and continue to brown. Drain off any fat. Add nuts just before stuffing kibbeh.
Make the kibbeh:
1. Wet the palm of the hand with ice water before holding a 2-inch ball of kibbeh. Press a hole into the ball and form a thin-walled bowl.
2. Add 1 teaspoon to 2 teaspoons of filling. Don’t overstuff. Seal the kibbeh over the filling. Dip finger in ice water to aid sealing the seam. Gently press into classic football shape. Dip your hands in the cold water so your hands are not too warm. Filling must be completely sealed in balls or they may break open while frying.
3. Heat oil to 375 F in large skillet. Oil should be deep enough to come halfway up the sides of the footballs while frying. Slide footballs into hot oil with a large spoon. When bottom half of footballs are golden brown, use spoon or tongs to turn. (Usually, two to four minutes each side.)
4. Drain fried footballs on paper towels. Let sit for a few minutes.
