Lamb Kibbeh
Lamb Kibbeh
Dough
½ onion
12 ounces ground lamb
1 ½ teaspoons salt
¼ teaspoon black pepper
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
3 cups cooked quinoa
⅔ cup tapioca flour
⅔ cup Bob’s Red Mill gluten-free 1 to 1 baking flour
Filling
2 tablespoons olive oil
1 medium onion, finely diced
¼ cup pine nut
9 ounces ground lamb
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 tablespoons water
Salt and pepper
Oil for frying
Make the dough. Finely chop the onion in the food processor. Add the lamb, salt, pepper, allspice, cinnamon, and cloves and process to a paste. Add the quinoa and process until well combined. Remove the mixture from the food processor, add the tapioca flour and gluten-free flour, and mix well. Cover and refrigerate for at least an hour.
Make the filling. Heat the oil in a medium skillet over medium heat. Add the onion, and saute until golden brown. Add the pine nuts, and saute for a minute. Add the lamb, salt, pepper, allspice, cinnamon, and cloves and saute until the lamb begins to brown. Increase the heat to medium-high, and add the water. Saute about 5 minutes, until the mixture comes together. Taste and adjust the seasoning, if necessary. Let cool to room temperature.
Heat the oil in a deep skillet to 350 degrees.
Assemble the kibby. With wet hands, flatten about 2 tablespoons of dough into an oval shape. Put about 1 tablespoon of filling in the middle of the dough oval. Fold the dough over to seal the dough over the filling. Crimp the edges, so that it has the shape of a football. Make sure that there are no holes in the dough. Fill in with extra dough, if necessary. Repeat with the remaining filling and dough. Set the prepared kibbeh on a wet plate to prevent sticking.
Gently place the kibbeh in the hot oil. Let cook for about 5 minutes. Turn the kibbeh over, if they were not completely submerged in the oil. The dough will be fairly dark brown when it is cooked. Drain on a sheet tray lined with a cooling rack.