Featured in: Bagels, Kibbeh, and Sambusak—Hold the Gluten
Recipe by: Esther Anzaroot
In a large skillet, heat up the oil with the spices; when the oil is hot, add the onions.
Sauté onions for 1-2 minutes on a medium flame, and then add in the ground beef.
Using a wooden spoon or fork, break up the meat allowing it to brown on all sides. You want it to turn into as small pieces as possible.
When the meat is done, drain out a little bit of the excess liquid.
In a medium pot, add all of the ingredients.
Bring everything to a boil, while constantly mixing the ingredients.
Once everything comes to a boil, reduce to low-simmer. Keep an eye on it and mix frequently to prevent the bottom from burning.
Once all the water has been absorbed, let the mixture cool down.
Once the mixture is cool to the touch, add it all to a food processor or blender and blend until it forms a sticky dough.
If the dough is a little too sticky, you can always add a little more gluten-free matzo meal.
Break the dough up into 3/4-inch balls.
Using a pair of gloves, spray your hands with oil spray to prevent dough from sticking.
Hold the ball of dough in the palm of your hand, and using your other hand, stick your finger in the ball of dough and rotate to create a hollow center. Once the center is hollowed, add a teaspoon of the ground beef mixture, and push all the way in, leaving some empty space at the top.
Once the ball is filled, pinch the top closed using both hands.
Once all the kibbehs are stuffed, you can either freeze them for later use, or you can fry them to serve fresh.
If kibbehs are frozen, fry at 325. If they are fresh. Fry at 350 for about 4-5 minutes or until golden brown.
When the kibbehs are done, place on a wire rack to drain excess oil.
Serve warm and enjoy!