6 Servings
25 Hours
Allergens
In a large saucepan, fry the onions in a generous amount of oil until golden. Drain excess oil, and save in a separate container.
In a large skillet, brown meat until it changes color and all the liquid has evaporated.
Add the drained sautéed onion and mix well. Add spices and pine nuts.
Lower heat, and continue mixing in the skillet for several minutes. Cool completely.
Notes:
Filling is best prepared a day in advance.
Combine all ingredients, adding water gradually, cup by cup, kneading well between each addition.
When the dough gets hard, add water and continue kneading until soft and pliable. The dough dries quickly, so keep it wrapped in a wet towel.
Keeping the bulk of the dough wrapped, form two to three balls at a time.
Form a well in the middle of each ball and fill with the meat filling.
Close the ball, shaping it into the traditional conical shape.
Place filled kubbeh pieces on a plastic wrapped surface so that you can freeze them without them touching one another. After they’ve been in the freezer for about 24 hours, you can place them in a bag and freeze them together.
Before frying, thaw kubbeh just a few minutes so that they don’t get too soft.
Deep fry until they turn a deep brown. Drain on paper towel.
Photography and Styling by Tamara Friedman
I think the dough instructions are not specific enough. I used fine bulgur and added the amount of water recommended, but it did not turn into a nice dough that I could shape. It was too grainy, and when I added water it just became too mushy…Oh well. I had to do something else with the chopped meat…
Meat Kibbeh (Torpedos) Has any one ever tried to cook kibbeh in an Air Fryer? If yes, at what temp. and for how long? New to cooking. Rich