Kurdish Kibbeh

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb lean ground lamb
• 1 cup bulgur
• 1 cup semolina
• 1/2 teaspoon ground cumin
• 4 ounces koshered lamb liver
• 2 cups oil
• 2 onions, chopped
• 1/2 cup raisins
• 1 cup pomegranate seeds

Recipe

• 1 to make the kibbeh shells, place 4 ounces of the meat in a blender or food processor and process until it is a paste. set aside.
• 2 rinse the bulgur in cold water and squeeze it dry. place bulgur in a blender or food processor and add the meat paste and the semolina. process until the mixture resembles a firm dough. if it does not adhere well, add a few drops of water. transfer mixture to a bowl and chill for 1 hour while you make the filling.
• 3 puree the remaining meat with the liver in a blender or food processor. heat 2 tablespoons of the oil in a skillet over high heat and cook the onions until transparent, about 3 or 4 minutes.
• 4 add the raisins and meat, and cook until lightly browned, stirring constantly. remove from the heat and stir in the pomegranate seeds.
• 5 to assemble the kibbeh, knead the dough for 5 minutes. take a walnut-size piece of the dough and shape it into a ball.
• 6 flatten the ball and poke your finger into it, gradually hollowing out a cavity and shaping the dough into a torpedo shape.
• 7 fill the cavity with about a tablespoon of the stuffing mixture and work the dough over the hole to close it. continue to assemble the kibbeh. when all have been assembled, arrange on a dish and chill for 1 hour.
• 8 heat the remainder of the oil in a deep-fryer until it registers 375°f on a thermometer or a cube of bread browns in 60 seconds. drop in the kibbeh, a few at a time. deep-fry until golden-brown, about 10 minutes, then drain on absorbent paper. keep warm as you continue to cook kibbeh.
• 9 serve with saffron or rice, perhaps accompanied by sauteed peppers.