Kibbeh
2 lbs finely ground beef or lamb, lean, divided
1/2 lb. bulghur cracked wheat
1.5 teaspoon salt
1.5 teaspoon pepper
1 teaspoon allspice
1.5 teaspoon cumin
2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided
1/2 cup toasted pine nuts (optional)
2 tablespoons olive oil
vegetable oil for frying
Preparation:
In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Using a cheesecloth, eemove excess water. Place into medium bowl and combine with 1 lb. meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper.
Combine well and with the help of a food processor or mortar, mix until you achieve a doughlike consistency. You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered.
In a medium frying pan, saute the finely chopped onion in olive oil. Add pine nuts if desired. Add ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped. Add allspice, salt, pepper, and cumin. Once beef is light brown, remove from heat and cool in room temperature.
Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball. Fry for 10 minutes of until golden brown.