Ingredients
FILLING6 tablespoons unsalted butter
1/2 c pine nuts
1 large white onion, finely chopped
1/2 lb ground lamb
1 1/2 tsp ground cinnamon
1 1/2 tsp ground allspice
1/2 tsp freshly ground pepper
Salt
Kibbe
1 medium onion, quartered
1 lb ground lamb
1 c fine bulgur, rinsed
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp freshly ground pepper
2 tsp kosher salt
Yogurt Sauce
2 lbs Greek-style plain yogurt
1 1/2 C water
2 large eggs, beaten
CILANTRO BUTTER
4 T unsalted butter
6 garlic cloves, smashed
1 C chopped cilantro
Preparation
Directions Make the Filling: In a skillet, melt the butter. Add the nuts; cook over moderate heat, stirring, until the nuts are golden and the butter is browned, 3 minutes. Using a slotted spoon, transfer the nuts to a bowl. Add the onion to the skillet and cook over moderate heat until softened, 8 minutes. Add the lamb and cook, stirring to break up any lumps, until no pink remains, 8 minutes. Stir in the cinnamon, allspice, pepper and pine nuts and season with salt. Let cool. Make the Kibbe: Fill a bowl with lightly salted water. In a food processor, pulse the onion until finely chopped. Add the lamb and pulse just to incorporate, then add the bulgur and pulse to blend. Transfer the mixture to a bowl. Moisten your hands with the salt water and knead in the cinnamon, allspice, pepper and salt. Moisten your hands again and roll 3 tablespoons of the kibbe mixture into an egg shape. Using your index finger, poke a hole in 1 end of the egg; gently work your finger into the kibbe until you have a 3-inch-long egg-shaped shell with 1/4-inch-thick walls. Cradling the kibbe in one hand so that the walls don’t collapse, spoon 1 tablespoon of the filling into the cavity. Pinch the end to seal. Set the kibbe on a plate. Repeat with the remaining mixture and filling (you should have about 20 kibbe). Freeze for about 30 minutes, until firm. continued above
