Zahav At Home: Michael Solomonov's Fried Kibbe

Ingredients

• 1 tablespoon canola oil
• 1/2 onion
• 2 garlic cloves
• 1/2 pound ground lamb
• 1/2 cup pine nuts
• 1/2 teaspoon ground allspice
• 1 teaspoon kosher salt
• 1 1/2 cups bulgur wheat
• 1 pound ground lamb
• kosher salt
• canola oil
• basic Tehina sauce
• lemon wedges

Directions

1. :::filling:::
2. Warm the oil in a large skillet over medium-high heat and add the onion and garlic. Cook, stirring, until the onion has begun to soften but not brown, about 8 minutes.
3. Add the lamb and continue cooking, stirring to break up the meat, until it begins to brown, about 8 more minutes.
4. Add the pine nuts, allspice, and salt and continue to cook, stirring, until the meat is well browned and the nuts begin to toast, about 3 more minutes. Transfer the mixture to a plate and refrigerate until cool.
5. :::shells:::
6. Soak the bulgur in cold water for 1 hour. Drain, squeeze out the excess water, and refrigerate until chilled, about 1 hour.
7. Combine the soaked bulgur and lamb in a large bowl, season well with salt, and stir until well blended.
8. :::kibbe:::
9. Shape about ¼ cup of the shell mixture around your thumb. Fill the cavity with about 2 teaspoons of the filling, press the open end closed, and shape into a little football. Repeat until all the kibbe are formed. Refrigerate until ready to cook.
10. Heat about 2 inches oil in a heavy-bottomed pot over medium-high heat. (You can tell when the oil is hot enough to fry by sticking the handle of a wooden spoon into the oil; if bubbles form around it, it’s ready. Or heat until the oil reaches 375°F on a candy thermometer.)
11. Fry the kibbe, working in batches if needed to avoid crowding the pot, until deep golden brown, about 5 minutes.
12. Remove with a slotted spoon and drain on paper towels. Serve with the tehina sauce and lemon wedges.