KIBBE MABROUMEH, KIBBE ROLLS **RECIPE**
Sitto once told me that the Syrian women were so proud of their ability to make perfect Kibbe meatballs. Those who made those perfect little “football” shapes had arrived! These days, I’ve often heard younger Arabs tell me they are frustrated with the challenge of these so-called traditional filled Kibbe and wish they had an easier time of it.
Well, here’s the answer! These Kibbe rolls are fast and easy. They are filled with Hashweh, just like Sitto’s, but with a modern-day twist that will still feed a family or be the highlight of your Mezze table.
Kibbe Mabroumeh
2/3 CUP BULGAR WHEAT, FINE #1
1 LB. GROUND LAMB, DIVIDED USE
1 1/2 TEASPOONS SALT, DIVIDED USE
1 YELLOW ONION, LARGE
1 TEASPOON ALLSPICE OR TO TASTE
1 TABLESPOON TAMARIND SYRUP, OR TO TASTE
2 TABLESPOONS PINE NUTS
PARCHMENT AND WAX PAPER
2 SPRIGS OF FRESH PEPPERMINT, STEMS REMOVED
Soak the Bulgar Wheat in water to cover for about 30 minutes.
Place half of the onion, quartered, along with ¾ lb. of the ground lamb and 1 teaspoon of salt into a food processor and pulse to a paste.
Pour the bulgar into a fine strainer to drain. Then squeeze dry. Add to the meat paste and pulse, a few times, to quickly mix. Cover the kibbe mixture and refrigerate.
Make the Hashweh: Chop the remainder of the onion and brown in a non-stick pan that has been sprayed with cooking oil. Fry over medium heat until translucent and tender, but not browned.
Mix the remainder of the ground lamb (1/4 lb.) with allspice and the ½ teaspoon of salt to blend.
Then add to the cooked onions and stir, just until cooked through. Add the tamarind syrup, to taste, then the pine nuts and set aside to cool slightly.
Preheat the oven to 350 degrees.
Place half of the kibbe meat mixture between 2 sheets of wax paper. Roll into a rectangle about 10 to 12 inches long. Fill the center line of the meat rectangle with the hashweh, Pick up the wax paper end and begin to roll the meat, jelly-roll fashion, to the other side, pressing down onto the filling as you roll. Press the ends of the meat firmly together with moistened fingers.
Lay out a sheet of parchment in a similar size next to the roll. Pick up the roll and lay it onto the parchment end and releasing it from the wax paper. Then finish rolling the parchment to cover the roll, twisting the ends to seal. Proceed with the second half of the meat mixture and hashweh.
Place the two rolls on a baking tray and bake for 30 minutes. Remove to cool slightly. Then slice in thick slices. Serve warm as a Mezze dish with yogurt and/or tahini dips, garnished with fresh mint leaves. See page 60 and 61 for these dressing recipes.
Cook’s Notes: If the lamb is very lean, add 1 tablespoon of clarified butter for the Hashweh mixture after adding it to the onions.
If you prefer a brown top to the roll, spray with cooking spray or brush with clarified butter and broil for a few minutes before cooling and slicing.
