Recipe
for :
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Kibbeh
- Stuffed Cracked Wheat Shells
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This
is a recipe that I was delighted to get hold of because
it comes from a long time ago when the World was young,
or at least I was. I had never had this recipe and could
only vaguely remember the name. (I thought it
was something like "Kidbee"). It is thanks
to Christina Al-Sudairy whose "Middle Eastern
Recipes" has become a new Food Links site this
week that I am now able to feature it.
The
recipe actually comes from "Mediterranean Cookery"
by Claudia Roden. (I have not been able to find internet
links so let me know if you have any).
And
the story? Many years ago, I was away at boarding school,
known as Public School in the UK. Around about 1964
or 1965 a good friend of mine, by the name of Ahmed
Kassas, brought back from a visit home some snacks to
eat later in the week. All those years ago our diet
was pretty mundane and boring and the taste of Kibbeh
was an absolute delight.
Whenever
he went home after that I would always ask him to bring
some back to school - he usually did. We parted in 1966
and I have not seen him since and do not know what became
of him. Now after over 34 years I have the recipe so
I will be able to make my own Kibbeh and introduce my
children to it!
Ingredients
For
the shells:
250 g (8 oz) burghul (cracked wheat)
500 g (1 lb) minced beef
1 onion, coarsely chopped
salt and pepper
For the stuffing:
1 onion, finely chopped
2 Tbs. sunflower oil
2 Tbs. pine-nuts
500 g (1 lb) minced beef
salt and pepper
Sunflower oil for deep-frying
Method
- To
make the shells, soak the cracked wheat for about
20 minutes in water, then drain. Blend the meat, onion,
salt and pepper in a food processor. Then process
again, in batches, with the cracked wheat and continue
until the mixture is soft enough to work like a dough.
Knead well by hand
- For
the stuffing, fry the onion in oil until soft, then
add the pine-nuts and fry until golden. Add the meat,
salt and pepper and stir until the meat changes colour.
- Wet
your hands. Take a small egg-sized portion of the
shell mixture and roll into a ball. Make a hole in
the centre with your finger and shape into a thin-walled
pot with a pointed bottom by turning and pressing
it in your palm. Place some stuffing into the hole
and pinch the top of the pot together to seal it.
Shape the top into a point. Repeat with the rest of
the mixtures, wetting your hands frequently.
- Heat
the oil. Deep fry 4 or 5 kibbeh at a time until golden
brown and drain on kitchen paper. Serve hot.
Makes
20
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