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Kubbeh II (M, TNT)
Source: Victoria Raidi
Yield: 8 patties

[Archivist's Note: we've also seen this spelled Kibbe, and Kibbeh]

1 medium to large onion, chopped
2 tablespoons vegetable or corn oil
1/4 lb. ground beef or lamb
1/2 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon cinnamon
1/8 teaspoon dried mint leaves, extract or 1 teaspoon fresh mint, minced

1/2 lb. bulgur/bulghur/burghul wheat
2 medium onions
1/2 green bell pepper
3/4 lb. ground beef or lamb
1 teaspoon salt
1/4 teaspoon each: ground allspice, mint extract or dried or 1 teaspoon fresh
2 tablespoons vegetable or corn oil

Make Filling:
Sauté the onion in the oil until transparent. Add the beef or lamb, the salt, allspice, cinnamon and mint. Cool.

Make Patties:
Wash and soak the wheat in water to cover for 10 minutes. Drain well.

In the electric blender or food processor, blend the onions and green pepper and drain well.

Combine the meat, salt, allspice, and mint. Add the wheat and the onion mixture. Mix and make 8 patties.

Fill 4 patties with the filling and top with the other 4. Close well and sauté over moderate heat in the heated oil, covered. These may also be baked in a preheated 350°F oven for approximately 20 minutes but I have always sautéed them to avoid them drying.

Poster's Notes:
This kubbeh is super excellent and absolutely not dry. It is from a lovely Lebanese lady who lived in Valencia, Venezuela who made it at a dinner where my family and I were guests. I immediately requested the recipe. She was Victoria Raidi and unfortunately is no longer with us. But her recipe will always be with me. I make it often and share the recipe just as often. When Victoria gave me the recipe, she asked me not to change the amount of the spices so I didn't and have found the amounts perfect.

Posted by Elena Eder

Nutritional Info Per Serving: N/A