Syrian Kibbeh Two Ways

Source 

Kibbeh Two Ways

Ingredients

Spinach Filling:

3 cups finely chopped spinach
1 cup finely chopped yellow onions
1/4 cup vegetable oil
3 medium-size white potatoes (about 2 lbs; any kind)
2 Tablespoons water
1/4 cup pine nuts
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon paprika

Meat Filling:

1 lb ground turkey or 1 lb ground chuck
1 cup finely chopped yellow onions
3-4 Tbs vegetable oil
1/4 cup pine nuts, or seeds of one pomegranate
black pepper
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 1/2 teaspoons salt
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice

For Crust (amount for both fillings):

6 cups fine-grain bulgur wheat (you must use fine-grain & not anything coarser)
3 cups unbleached all-purpose flour
1/4 - 1/2 Tablespoons vegetable oil
2 Tablespoon salt
2 Tablespoon ground cumin
1 Tbs paprika
10 Tablespoons cold water
4-6 cups vegetable oil

Lemon Wedges to Serve

Method

For the potato-spinach filling: rinse unwashed leaves thoroughly in cold water to get out all of the dirt (you may want to rinse 2 to 3 times). Dry well in a salad spinner or use paper towels to squeeze out excess water. Chop finely, discarding the stems. Set aside.

Peel the potatoes: Bring a large pot of water to a boil. Add the peeled potatoes and boil until very soft. Drain well. Place the boiled potatoes and 2 tablespoons of the oil in a large bowl and press with a large masher or fork into soft and smooth mashed potatoes. Set aside. Heat the remaining oil in a large skillet and cook the onions, stirring, over medium heat until golden and soft, 3 to 4 minutes. Add the spinach, one handful at a time, and toss to coat with the onions and oil. When all of spinach has been added and mixed, cover and let steam over low heat until the spinach is cooked down and wet in texture, about 10 minutes. Add the coriander, paprika, salt, and pepper and mix again. Remove from the heat and transfer to the bowl with the mashed potatoes. Mix well with a wooden spoon. Set aside.

For meat filling: heat 2 (for the beef filling) or 3 (for the turkey filling) tablespoons of the oil in a large skillet and cook the onions, stirring, over medium heat until golden and soft, 3 to 4 minutes. Add the ground beef or turkey and stir constantly with a fork until the meat loses its red or pink color, about 10 minutes. Cover and cook for 5 additional minutes. Add the spices, salt, pepper, and water (for the turkey filling) and mix well. Continue to cook over medium heat for 15 to 20 minutes, mashing with a fork. Remove from the heat. If using pine nuts, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add the pine nuts and brown, shaking the skillet a few times, 1 1/2 to 2 minutes. Remove when just beginning to turn brown (be careful not to burn, as they will cook quickly). Add the pine nuts or pomegranate seeds to the meat mixture and mix gently. Set aside.

For Bulgur Dough: Place the bulgur in a large fine-mesh strainer and rinse under cold running water. Place the rinsed bulgur in a large bowl. Add the flour, oil, salt, cumin, and paprika and mix well by squeezing the mixture with your hands to distribute the spices evenly. Add the water and knead the bulgur by hand to form a dough-like consistency.

Shape the kibbeh. Keep a dish of cold water at hand as you work. Wet your palm and place a small amount of the dough, about the size of a golf ball, in it. Roll it into the shape of a 3-inch-long torpedo or sausage.

Holding the dough in one hand, make an indentation (with the index finger of your opposite hand) in one end of the torpedo to create a tube, open on only one end. Remember to keep your palm and fingers moist with cold water as you work, diligently smoothing out any cracks or holes that occur along the way.

Stuff each shell with 1 to 2 teaspoons of the filling of your choice. Gently seal the open end of the torpedo by pinching it closed. Set on a large platter or baking sheet and continue to shape and fill all the torpedoes in the same fashion. (May be frozen at this point between layers of wax paper in a tightly sealed plastic container. When ready to serve, deep-fry without defrosting. Will keep in the freezer for up to 6 weeks.)

In a small saucepan, heat 1 to 2 cups of oil (there should be enough oil to completely submerge a torpedo) over high heat until very hot, about 3 minutes. Deep-fry 2 to 3 torpedoes at a time until they are brown and crisp, but not black. Use a spoon to gently turn each one so that the shell fries evenly.

Using a slotted spoon, transfer each fried torpedo to a plate covered with 2 sheets of paper towels to absorb the excess oil. Repeat with the remaining torpedoes.

Serve the torpedoes immediately or hold in a warm oven until they’re all done. Serve on a platter with lemon wedges.