KIBBEH Mahshiyeh

The first kibbeh I made was the Kubbeh Hamustah which I made a lot during the winter month last year. It was the kind of perfect meal for the cold weather, very hearty, and satisfying. I have been wanting to make kibbeh that can be enjoyed during the hot summer as well. To me, this kibbeh is perfect and very versatile as it can be serve hot, at room temperature, or even cold. I adapted the recipe from Joumana's Kibbé Hamees, but using ground American bison instead of regular ground beef. The Filling: 1 lb ground lamb ½ cup diced onion 1 teaspoon minced garlic 1 tablespoon seven spices, recipe follows 1 tablespoon smoked pimento (smoked paprika) ¼ cup finely chopped parsley a few handful lightly toasted pine nuts salt and pepper to taste Heat the skillet over medium high heat, add ground lamb, stir and break up the lump with wooden spoon, add onion, lower the heat to medium. Cook until the onion is translucent, add garlic, seven spices, and smoked pimento, stir to mix, cook until fragrant and the raw smell disappear. Add, parsley, season with salt and pepper. Taste and adjust seasoning as needed. Cool completely, then stir in toasted pine nuts. Set aside or refrigerate. The Kibbeh Dough: 1 cup fine bulghur (#2), soak with water for 15 minutes* 1 pound ground bison ½ cup diced onion 1 teaspoon minced garlic 1 tablespoon seven spices, recipe follows salt and pepper to taste canola or vegetable oil for frying * I couldn't find Bulghur #1, so I added more time to soak the bulghur. If you are using bulghur #1, soak for 5 minutes. Drain the bulghur, squeeze excess water, place it into food processor, add the rest of the ingredients. Pulse couple of time until well mix. Refrigerate couple of hours or overnight. Take a lump of kibbeh dough with wetted hands, form into a ball about the size of apricot, make a deep hole in the center using your index finger, fill with lamb filling as much as you can fit in, close the opening by pressing the dough back together to cover the filling. Roll into oval shape, then press each end into pointy shape. To make your life easier, and less headache to read my instruction, follow this link on how to shape the kibbeh. Fry in hot oil until golden brown. Serve with pomegranate sauce as she suggested, green tahini sauce, zhoug, or any condiment you desire. Seven Spices: ½ tablespoon ground all spice ½ tablespoon cinnamon 1 tablespoon ground cumin 1 tablespoon ground ginger ¼ tablespoon ground cloves ¼ teaspoon ground nutmeg 5 kernels funegreek, grind Mix all ingredients together, store in an airtight container.