Kebbeh stuffed balls

Method as per Margaret Dahdah

Ingredients:

A recipe of Hosieh filling – already Prepared

• 1 kg of fresh ground Lamb or Beef or Veal meat or 500grams of each (adjusted)
• 1 – 1/2 cup of Fine (#1) Bulgor ( Crushed Wheat), and 1. 1/2 cup of warm water to soak it in.
• 1 small Onion chopped fine
• 2 tbsp Allspice
• 1 tbsp Salt
• Half tsp Black Pepper
• Half tsp Cinnamon
• 1/4 tsp Nutmeg or Cumin ( optional)

( Ready mix spices for Kebbeh can be found at any Middle Eastern or Asian store – in this case 2 tbsp. of this mix or according to your taste will do just fine)

Method:

1. In a medium sized bowl, soak bulgur with the warm water for 30 minutes till if softens. Drain and squeeze excess water and let it stand.
2. Have the ground meat in a large bowl, add all the spices, onions and bulgur. Mix well by kneading it in well. Run it through a meat grinder or food Processor on the small hole blade. Taste a small piece of the meat with bread to see if the spices are just right.
3. Once done turn the meat into meatballs the size of a golf ball ( or large) and set aside. Having had the Sautéed recipe ready prepare yourself for stuffing the balls.
4. 
5. Take one meatball at a time and in one hand, while with the other you insert your index finger to start an opening slowly turn the meatball around and widen the opening enough to be able to fill it with the Hosieh (meat stuffing).
6. Close Balls by smoothing the tip of the ball to close. Place them on a tray or plate and place them in the fridge or freezer for about 10 minutes or till the meat feels solid.
7. For the beginners on this site: Another way to open up the meatball, I placed the meat in the smallest bowl and spread the meat open or use an egg cup as a form.
8. You would need to cook these either deep fry for 2 minutes, or in the oven on a cookie sheet for 8 minutes or till the balls turn light brown.
9. Now all the Meatballs are ready for any recipe you wish to add them too. They can be eaten by themselves with a side bowl of Yogurt as a dip, maybe a Tabbouleh salad, and Pickles.

Add them to the Arnabijeh stew recipe.

NOTE: if there is extra Raw meat and no Hosieh, you can eat this – on the same day only – just lay flat on a plate and place Dill pickles and pour some olive oil on top. On the other hand if you have quite a bit of Hosieh left, pack it up in a container and freeze it for the next time you might be needing some – for example to top Hummus, or Stuffed Roasted potatoes, or your next Kebbeh recipe.

Enjoy!