Lebanese Lentil Kibbeh

Directions

1. Preheat frying oil in a deep skillet to 350°F (180°C).
2. Prepare the kibbeh dough: Place onion, beef, cinnamon, coriander, cumin, allspice, and black pepper into a food processor. Pulse until a semi paste is formed. Add lentils and pulse short bursts until a dough is formed. Cover and refrigerate for at least 20 minutes.
3. Prepare the filling: Heat 2 Tbsp (30 mL) of oil in a pan and sweat onion until translucent. Add beef, lentils, cinnamon, and nutmeg. Brown the beef and then add pepitas. Fold to evenly combine and spread out spices and pepitas.
4. Prepare a sheet tray with parchment paper. Begin to shape the kibbeh dough into 2 Tbsp (30 mL) sized disks. Create a well in the center and fill with 1 Tbsp (15 mL) of filling. Seal the dough around the filling in a football shape, being sure to seal it tightly. Repeat until you have utilized all dough and filling. Chefs tip: Keep hands wet/moist throughout so the dough does not stick.
5. Allow the formed kibbeh to rest on the sheet tray in a refrigerator for at least 30 minutes.
6. Deep fry the kibbeh in oil for 5-7 minutes. The outside should be brown and slightly crispy.
7. Serve hot with your favorite dipping sauce.