Kibbeh
Kibbeh is a stuffed dumpling with a bulgur and semolina shell wrapped around spiced fried meat and onion. The dough is kneaded until it turns sticky like chewing gum, which lets it seal around the filling and hold together in boiling water. Floating is your signal that it is done. Raisins and pine nuts are optional additions to the filling, giving a sweet and nutty contrast to the meat. You can eat them boiled or crisp them in a pan.
Instructions
Fry the chopped onions and minced meat together in a pan, seasoning with salt to taste. Stir in raisins, pine nuts and your chosen spices if you are using them, then set the filling aside to cool completely.
Put the fine and coarse bulgur in a bowl and cover with a few centimeters of warm water. Leave it to soak for about 1 hour, until the grains have taken up some of the water.
Drain the bulgur and squeeze out the excess water with your hands, then return it to a bowl.
In a separate bowl, mix the semolina, turmeric, salt and egg. Knead until the dough turns slightly stretchy and sticky, a little like chewing gum, adding up to half a cup more semolina if it is not sticky enough.
Roll the dough into large balls. Make an opening in each one, push in a spoonful of the cooled meat filling, and pinch the opening closed.
Bring a pot of water to the boil with a little salt and a dash of turmeric. Flatten each stuffed ball into a flat disc about the size of a small plate, then lower it gently into the boiling water.
Boil each kibbeh until it floats, which tells you it is cooked through. Serve right away, or pan fry the cooked kibbeh on both sides for a crisp surface.
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