Ingredients

• 1 kg burghul
• 350 g finely minced beef
• 350 g minced beef
• Salt
• Ground black pepper
• Ground sweet pepper spice
• Cinnamon
• 7 spices – found in your local Mediterranean grocer or you can make it your own by grinding the following seven spices:
  • Black peppercorns
  • All spice
  • Coriander seeds
  • Whole cloves
  • Ground cinnamon
  • Ground ginger
  • Grated nutmeg
• 5 medium brown onions chopped into small pieces.

Tools

• Kenwood kibbeh cylinder
• Pan

Method

Kibbeh dough

1. Wash the burghul twice then squeeze out any excess water and put to the side to rest for 1 hour.
2. Add the finely minced beef and the salt and the 7 spices and knead them all together until combined – leave for 30 mins

Stuffing

1. Put some olive oil in a pan and add the onions and the minced meet no water is in the pan then add salt and the ground sweet pepper spice and cinnamon and mix and then cover until onion is cooked.
2. Put aside to cool.

Assembly

1. Using the Kenwood attachment for kibbeh, feed the kibbeh dough in the chute and once you have the desired length (3 - 3.5 inches) of the kibbeh cylinder cut it off in your hand, close from one end then with a spoon add some of the stuffing and close from the other end and put to the side to rest.
2. Cover the Kibbeh and let to rest for 30 min in the freezer.
3. Once done and rested you can fry them or bake them in the over until crispy on the outside.

NB. If the dough feels a bit tough and/or dry add a bit of water to the mixture and knead it a bit.

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