Meatball Appetizers
Kibbeh: Low-carb torpedo-shaped
fried meatballs
These low-carb meatball appetizers are popular throughout the Middle East; they have particular affinity to Levantine region (Lebanon, Palestine, Israel, Jordan, Syria).
These torpedo-shaped fried meatballs are made of burghul wheat and chopped meat (usually beef or lamb). Kibbeh can also be shaped into balls or patties, and baked or cooked in broth.
Because of their long shape, British soldiers in the Middle East during the Second World War used to call these meatball appetizers "Syrian torpedoes"…
The origins of these particular meatball appetizers can be dated back to the medieval Arab times when the Arab communities came in contact with Persians, as Baghdad became the seat of the Abbasid dynasty (750-1258 AD) and the cultural centre of Arabs at the time…
In Arabic, Kubba means to form a ball, hence these meatballs. Medieval Arab recipes are reputed to be often consisting of meat and burghul wheat…
Today, one can find variations of these delicious meatball appetizers in Iraq, Turkey, Cyprus (where it is called koupes or koubes), in Egypt (where it is called koubeiba), the Arabian Penisula, Armenia, and Brazil…
Burghul wheat is made when wheat is parboiled with the husk; afterwards, husk is removed and wheat kernels are cracked and dried for longtime storage. Because of the way it is made, Bulgur is more nutritious than rice and couscous. It contains more fiber, more vitamins and minerals, and has a better glycemic index than white rice or couscous.
Ingredients
1 1/3 cups (235 g / 7 ½ oz) fine burghul wheat
150 g (5 oz) lean lamb, chopped
1 onion, grated
2 tablespoons plain flour
1 teaspoon ground allspice
Filling
2 teaspoons olive oil
1 small onion, finely chopped
100 g (3 ½ oz) lean lamb mince
½ teaspoon ground allspice
½ teaspoon ground cinnamon
1/3 cup (80 ml / 2 ¾ fl oz) beef stock
2 tablespoons pine nuts
2 tablespoons chopped fresh mint
Instructions
1. Put the burghul wheat in a large bowl, cover with boiling water and leave for 5 minutes. Drain in a colander, pressing well to remove the water. Spread on paper towels to absorb the remaining moisture.
2. Process the wheat, lamb, onion, flour, and allspice until a fine paste forms. Season well, then refrigerate for 1 hour.
3. For the filling, heat the oil in a frying pan, add the onion and cook over low heat for 3 minutes, or until soft. Add the mince, allspice and cinnamon, and stir over high heat, for 3 minutes. Add the stock and cook, partially covered, over low heat for 6 minutes, or until the mince is soft. Roughly chop the pine nuts and stir in with the mint. Season well with salt and cracked pepper, then transfer to a bowl and allow to cool.
4. Shape 2 tablespoons of the wheat mixture into a sausage shape 6 cm (2 ½ inches) long. Dip your hands in cold water and with your fingers, make a long hole through the centre and gently work your finger around to make a shell. Fill with 2 teaspoons of the filling and seal, molding it into a torpedo shape. Smooth over any cracks with your fingers. Place on a foil-lined tray and refrigerate, uncovered, for 1 hour.
5. Fill a deep heavy-based pan one third full of oil and heat the oil to 180 C (350 F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the kibbeh in batches for 2-3 minutes, or until well-browned. Drain on crumpled paper towels. Serve hot.
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