- SHELL: Stir the bulgur and semolina in a large bowl. Pour over boiling water; mix well, cover and rest for at least 30 minutes or until cooled to room temperature.
- Add the eggs, flour, tomato paste, olive oil, harissa, chili flakes and salt to the bulgur mixture. Mix well by hand. Knead dough for 5 to 6 minutes or until dough clumps together when squeezed by hand.
- FILLING: Brown lamb in butter in a large skillet set over medium heat for 15 minutes, breaking up meat with a spoon. Add onions, walnuts, salt and pepper; cook for 20 minutes or until all the moisture has evaporated from the skillet. Cool to room temperature. Stir in chopped parsley.
- Have a bowl of water handy. Divide shell mixture to 12 equal balls, rolling with damp hands. Use thumb to make an indent in the middle; rotating thumb to hollow out the ball until the walls are about 1/4-inch thick, dipping hands in water as needed.
- Add 1 to 3 tablespoons cooled meat filling (amount will depend on the size of the hollowed bulgur ball). Seal the top of the shell by pinching with hands; roll in palms to resemble a football. Transfer to the freezer for 30 minutes to set.
- RAITA: Combine cucumber, lemon juice, garlic, chilli flakes and salt; marinate for 5 minutes. Mix in the yoghurt.
- Preheat oil in a large pot to 350F. Fry kibbeh, in batches, for 4 to 6 minutes or until golden brown. Serve hot kibbeh with raita on the side.
Tips
Kibbeh balls can be filled and frozen in an airtight container for up to 3 months. Kibbeh can be cooked from frozen, adjust frying time as needed.
Allergen Information: Walnuts, Gluten, Dairy
