Middle Eastern spiced minced meat and bulgar wheat patties. A popular snack in Brazil, especially at parties.
Cooking Time: 1 Hour
Author: Thais Brighton
500g lamb or beef mince
250g cracked bulghur wheat
1 small bunch of mint leaves
1 tbsp Lebanese Seven Spice
1 tsp ground cinnamon
1 tsp za’atar
2 tsp salt
2 medium onions, finely chopped
50g toasted pine nuts
1 tbsp olive oil
vegetable oil for frying
2 limes, cut into wedges
Soak the wheat for 30 minutes in cold water. Drain the water and remove the excess by putting the wheat in cheesecloth or thin tablecloth and squeezing.
In a bowl, mix half the meat, the wheat, one chopped onion, mint leaves, cinnamon, seven spice and 2tsp of salt. Using a hand blender, process the mixture until smooth and resembles a dough.
For the filling, heat the olive oil in a frying pan and add the other onion, pine nuts and the rest of the meat, season with salt and pepper and mix well while it cooks to ensure no lumps are formed.
Add the za’atar and continue to cook until the meat is brown and dry. Remove from heat and allow to cool.
Make the patties by taking enough of wheat-meat mixture to form an egg-size ball. Punch a hole in the ball and fill with the fried meat. Pinch to close the ball and shape the patties in a oblong shape by rolling the patting between your hands and shaping the ends.
Heat the vegetable oil in a deep pan or fryer to 170°C and fry batches of kibbeh for 7-10 minutes until dark brown and crispy.