Sherryl Betesh's Kibbe Nabelsieh (Meat Filled Bulgur Shells)

TOTAL TIME: 2 hr 35 min
Prep: 1 hr 45 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 40 to 60 kibbe
LEVEL: Easy

ingredients

FILLING:
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 1 teaspoon kosher salt
DOUGH:
  • 1/2 teaspoon kosher salt
  • 1/4 cup vegetable oil, plus more for frying
  • Lemon wedges, for serving
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Directions

For the filling: Combine the onion and oil in a large skillet over medium-high heat. Cook until the onion is softened, about 3 minutes. Add the beef and cook, breaking up large clumps with a fork, until well browned, about 10 minutes. Add the cinnamon, allspice and salt, stirring to combine. Set aside to cool.

For the dough: Combine the bulgur, flour, cumin, paprika, salt, oil and 1/4 cup water in a large bowl. Work the dough with your hand, adding more water as necessary (up to 1/4 cup) to make a moist but firm dough. Shape the dough into balls about 1 inch in diameter.

Using your thumb, make an indentation in the center of a dough ball, forming it into an oblong hollow. Stuff with 1 tablespoon of the beef mixture, gently tamping it down with your finger to fill the hole. Pinch the rim to seal. Stuff the remaining balls the same way.

Heat 2 to 3 inches of oil to 350 degrees F. in a deep fryer or saucepan. Fry the kibbe in batches of 5 or 6 until golden brown, about 2 minutes per side. Drain on paper towels. Serve the kibbe hot with lemon wedges.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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