Amy Pennington’s Spiced Kibbe
By Seattle Mag September 2, 2014
1 ½ cups boiling water (plus a smidge more) 1 cup (about 8 ounces or ½ pound) ground beef or lamb – see local sources below 1 teaspoon garam masala ½ teaspoon salt ½ teaspoon red chile flakes ½ teaspoon ground cinnamon 1 teaspoon dried mint, oregano or dill Freshly ground black pepper Olive oil |
Put the bulgur in a medium-sized glass bowl and pour in the boiling water. Cover the bowl with plastic wrap or a plate and set aside to steam until the water is absorbed and grains are al dente, about 20 to 25 minutes. In a large mixing bowl, use your hands to combine the ground beef, bulgur, and all the spices. When the mixture is well-combined, form 6 small, equally proportioned patties and set aside.
Heat olive oil in a sauté pan over medium heat. Cook the kibbe patties until golden brown, 4 to 5 minutes per side. Remove from heat and serve immediately. Makes 2 servings.
Pantry Note: Kibbe freezes well, so double up on the recipe and freeze some extra patties. Warm up frozen patties in a toaster oven or under the broiler.