קובה יהודי עירקי (Jewish-Iraqi Kibbeh)

اليهودي العراقي الكبة

Ingredients

For the kibbeh:

250g lean lamb mince (processed at least twice to become a paste)

150g bulgur

1/2 onion

1 tsp. Baharat 7 Lubnaniya

½ glass of water

Sauce:

5 large tomatoes, grated

1 onion, finely diced

1 tsp. cinnamon

1 tsp. cardamom

1 tsp. ginger

1 tsp. chilli

2 Tbsp. honey

Pinch of sugar

Salt, to taste

Seeds and nuts of choice (Pumpkin, sunflower, almonds, pine nuts)

To serve: rice or couscous

Method

For the kibbeh:

1 Place bulgur in bowl, cover with cold water and stand for 15 mins. Drain bulgur and squeeze in hands to remove excess water.

2 Place the lamb in a food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the food processor and mix. Form into balls and reserve. TIP wet hands with cold water to prevent the mixture from sticking to your hands when rolling the balls.

3 Bring a pan of water to boil and cook kibbeh for 10 minutes.

For the sauce:

Meanwhile, fry the onion and add cinnamon, cardamom, ginger and chilli. Add tomatoes and cook for around 5 minutes. Add water, honey, salt, and sugar to taste and leave for a further 5 minutes. Blitz into a smooth sauce.

Add the kibbeh to the sauce and cook until kibbeh are thoroughly warm.

6 Sprinkle over seeds and serve with rice or bulgur.

Iraqi-Jewish Kibbeh

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