Kibbeh using a Küken

Shell

1. Add 250 g of fine bulgur in a bowl.
2. Add 250 g of water in the bowl.
3. Setaside the preparation content on a workplan during 15min.
4. Drain excess of the bowl in a strainer.
5. Add 250 g of ground beef, 100 g of onion, 5 g of salt, 2 g of pepper, 2 g of ground cumin in the food processor bowl.
6. Mix manual: 20sec / 0°C / Speed 6. Scrape the sides of the bowl with the spatula
7. Mix manual: 20sec / 0°C / Speed 6. Scrape the sides of the bowl with the spatula
8. Add 50 g of water in a freezer.
9. Mix manual: 10sec / 0°C / Speed 4.
10. Setaside the dough on the workplan.

Filling

11. Wash the food processor bowl.
12. Add 100 g of onion in the food processor bowl.
13. Mix chop: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
14. Add 30 g of olive oil in the food processor bowl.
15. Mix manual: 5:00min / 120°C / Speed 1.
16. Add 250 g of ground beef, 5 g of salt, 2 g of pepper, 1 g of cinnamon powder in the food processor bowl.
17. Mix manual: 8:00min / 120°C / Speed 1 in inverse.
18. Drain excess of the food processor bowl on the strainer.
19. Add 50 g of pine nut in the food processor bowl.
20. Transfer the content of the food processor bowl in the bowl let cool.

Assembly

21. Take a portion of the shell dough (about 50 grams), flatten it in your palm, and make a cavity in the center.
22. Fill the cavity with a spoonful of the meat filling.
23. Close the dough around the filling, shaping it into a pointed oval (torpedo) shape.

Frying

24. Add 500 g of olive oil in a frypan.
25. Cook in the oven with an oil base at 180°C.
26. Fry the Kibbeh in batches until golden brown and crispy, about 5-7 minutes.
27. Remove the content of the frypan on a baking tray.
28. Remove and drain on paper towels.
29. Serve Hot.
30. Serve hot with a side of lemon wedges.