SERVES This kibbeh recipe comes from Mosul, a city in Iraq.
FILLING
18 OUNCES (500 G) GROUND LAMB OLIVE OIL
2 TABLESPOONS WATER
2 LARGE YELLOW ONIONS
⅖ CUP (43 G) CHOPPED ALMONDS
⅖CUP (58 G) RAISINS SALT
BLACK PEPPER
PIE SHELL
2 CUPS (280 G) COARSE BULGUR ABOUT 1 CUP (140 G) FINE BULGUR WHEAT, OR SEMOLINA
8⅘ OUNCES (250 G) FINELY GROUND BEEF
1.Begin by making the filling: Fry the ground lamb in oil. Add water and the finely chopped onions. Saute until the onions turn translucent. Add the almonds, raisins, salt, and pepper. Set aside and allow to cool.
2.Make the pie shell: Rinse the bulgur grains and squeeze out the liquid. Mix the two kinds of bulgur with the ground beef. Add a little bit of water if it gets too dry. Work into a dough and shape into two balls. Roll out the dough to form two circles on parchment paper. Spread the filling on top of one of the circles, place the other on top, and pinch at the edges.
3.Gently place the kibbeh in a large pot with simmering water for 5 to 10 minutes. Drain before serving.
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