This is basically the official food of Lebanon. There are two main forms of kibbeh: the most popular is cooked flat in a pan and cut into diamonds to serve. These football shapes are the other, but they are typically deep-fried. I don’t have a fry-daddy or any type of deep-fryer, so I hate deep frying. Because of that, I basically bake most things that are typically deep fried.
Anyway, the reason I say these are “borderline” paleo or primal is the burghul. Burghul is dried cracked wheat, in case you didn’t know. Typically that would be off limits; however, according to MARK SISSON, if you’re going to occasionally have grains, a less-processed, soaked or sprouted grain would be the best option. So…do with that what you will. The burghul is soaked for 30 minutes to an hour, so I consider this to be a decent option for when you just need some kibbeh! And trust me, once you have good kibbeh, you’ll occasionally just crave it.
Finally, I will be TERRIBLE at explaining how to make these torpedo/football shaped kibbeh, so I’ll just let this video show you how!
Kibbeh (Borderline Paleo/Primal)
Serves 6-10, depending on the size
2 pounds ground beef/lamb/or mixture of both–if you do all lamb, it’ll be pretty gamey
1 1/3 C burghul (also called bulgur)
1 1/2 tsp salt, divided
1 1/2 tsp pepper, divided
1 1/2-2 tsp allspice
1/2 tsp cumin (or 1 tsp 7-spice)
2 onions, finely diced
1/2 C pine nuts
1.- In medium bowl, soak burghul for 30-60 minutes in approximately 1/3-1/2 C cold water. Fluff it with a fork like couscous to spread the water around. You don’t want it floating, but just enough to expand the wheat groat. If it needs draining at the end of the 30-60 minutes, press it on cheesecloth over a fine mesh sieve. Place in medium bowl and mix with 1 pound of meat, 1 onion, 1 tsp salt, and 1 tsp pepper. You can either work this really well with your hands, or process it in a food processor. You’re going for a dough that looks mostly like this (this actually could have been mixed better):
2.- Preheat oven to 425. In large skillet, saute 1 onion in olive oil. Add pine nuts and toss a few seconds. Add 1 pound of meat, all spice, salt, pepper, and cumin (or 7 spice). Brown and remove from skillet.
3.- Form shell with burghul mixture, press a hole, add a spoonful of filling, close shell, and smooth with cold water on hands. Place on parchment-lined baking sheet and brush both sides of kibbeh with olive oil. Bake for 15-30 minutes, depending on size. You want them to be a deep golden brown.