Kibbeh with Yogurt Sauce

Instructions

1. Step 1

   Place the bulgur in the mixing bowl and pour over ¾ cup (180 ml) boiling water. Cover and let it stand until the water is absorbed, then uncover and cool.

   Timer: 15 min (fixed)

   Ingredients used: 180.0 gr bulgur, 180.0 ml Water

   Cookware: mixing bowl

2. Step 2

   Melt the butter in the skillet over medium heat. Add 1 piece (100 gr) onion and the pine nuts, then cook until the onion softens and the nuts are lightly golden.

   Timer: 5 min (fixed)

   Ingredients used: 100.0 gr Onion, 35.0 gr Pine Nut, 20.0 gr Unsalted Butter

   Cookware: skillet, wooden spoon

3. Step 3

   Add 150 gr lamb, ⅜ tsp (1 gr) cinnamon, 1 gr allspice, ¼ tsp (2 gr) salt, and 1 gr black pepper to the skillet. Cook over medium heat, breaking up the meat, until browned and no pink remains; transfer the filling to a plate and cool.

   Timer: 12 min (fixed)

   Ingredients used: 1.0 gr Allspice, 1.0 gr Black Pepper, 1.0 gr Ground Cinnamon, 150.0 gr Lamb, 2.0 gr Salt

   Cookware: plate, skillet, wooden spoon

4. Step 4

   Process 1 piece (100 gr) onion, 350 gr lamb, ⅜ tsp (1 gr) cinnamon, 1 gr allspice, ⅝ tsp (4 gr) salt, and 1 gr black pepper into a fine paste. Add the soaked bulgur and 2 tbsp (30 ml) ice-cold water, then pulse until a cohesive kibbeh mixture forms.

   Timer: 4 min (fixed)

   Ingredients used: 1.0 gr Allspice, 1.0 gr Black Pepper, 1.0 gr Ground Cinnamon, 350.0 gr Lamb, 100.0 gr Onion, 4.0 gr Salt, 30.0 ml Water

   Cookware: food processor

5. Step 5

   In the cleaned mixing bowl, stir together the yogurt, cucumber, garlic, lemon juice, mint, and ¼ tsp (2 gr) salt. Refrigerate the sauce while shaping and frying the kibbeh.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 gr Cucumber, 8.0 gr Garlic, 20.0 ml Lemon Juice, 8.0 gr Mint, 300.0 gr Plain Yogurt, 2.0 gr Salt

   Cookware: Box Grater, mixing bowl

6. Step 6

   Divide the kibbeh mixture into 12 portions. With damp hands, form each into a ball, hollow out the center, add a spoonful of cooled filling, seal, and shape into an oval with tapered ends.

   Timer: 15 min (fixed)

7. Step 7

   Pour the vegetable oil into the deep pot and heat it over medium heat to 175°C.

   Timer: 8 min (fixed)

   Ingredients used: 1000.0 ml Vegetable Oil

   Cookware: Deep Pot, Kitchen thermometer

8. Step 8

   Fry the kibbeh in three batches, turning occasionally, until deep brown and cooked to at least 71°C at the center. Lift them out with the slotted spoon, let excess oil drain, and serve hot with the chilled yogurt sauce.

   Timer: 12 min (fixed)

   Cookware: Deep Pot, Kitchen thermometer, plate, slotted spoon