Kibbe a.k.a Lebanese lamb meatballs

I grew up eating kibbe as my grandmother is Lebanese. I hadn't made them by myself, well ever, and decided it was time. I saw a good looking recipe in Cooking Light Magazine and decided to tweek it and make it a little easier.

Here's my recipe for delicious and (fairly) easy Kibbe.

1 lb. each-ground lean beef and lamb
1/2 lb. bulghur cracked wheat, uncooked
1 teaspoon salt
2 cubes frozen parsley
1 teaspoon pepper
1 teaspoon allspice
1/4 teaspoon cumin
1 medium onion, finely chopped
1/2 cup toasted pine nuts (optional)
vegetable oil for frying

Preparation:

In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place into medium bowl and combine with meat, onion, parsley, salt, allspice, pepper and cumin.

Combine well and place small amount in food processor until doughlike consistency. Refrigerate covered mixture for 30 minutes. Add in pine nuts (optional before forming into balls).

Take an egg sized amount of mixture and form into a football shaped ball.

Fry in 350 degree oil on stove top for about 8 minutes or until golden brown. Drain on paper towels. Makes 25 medium sized kibbeh.

We ate these with Tzatziki and some sliced tomatoes drizzled with olive oil and a little kosher salt, and the kids ate them with katsup. They also freeze well.