Does anyone have a good Kibbeh recipe?

I'd be most grateful :)

Thank You in advance. :)

A favorite dish in Lebanon, kibbeh combines finely minced lamb and cracked wheat and is eaten raw, fried or baked.


INGREDIENTS

Outer shells

1½ cups fine bulgar wheat
1½ lb ground beef
1½ cups yellow onions, roughly chopped
3 tsp ground cumin
2¼ tsp salt
1½ tsp ground black pepper

Stuffing

½ lb ground beef
¾ cup yellow onions, finely chopped
⅓ cup pine nuts, lightly toasted
¾ tsp salt
½ tsp allspice
½ tsp ground pepper
¼ tsp ground cinnamon
vegetable oil for frying
chopped parsley for garnish

Yogurt-garlic sauce

1 cup plain yogurt, strained
1 tbsp extra virgin olive oil
1 tsp minced garlic
1 tsp minced fresh mint leaves
¼ tsp salt

PREPARATION

Outer shells
1. Place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.
2. In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well.
3. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.

Stuffing
1. In a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes.
2. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.

Assembly
1. With wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom.
2. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.
3. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top.
4. Preheat the oil to 360° F. In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels.
5. Serve hot or at room temperature, with the yogurt-garlic sauce for dipping.

Yogurt-garlic sauce
1. In a medium bowl, whisk the yogurt until smooth and creamy.
2. Add the remaining ingredients and whisk to combine.


more recipes here:

http://www.papageorges.com/recipesLambMainDish.html