To make the
shells, soak the cracked wheat for about 20 minutes in
water, then drain. Blend the meat, onion, salt and pepper
in a food processor. Then process again, in batches, with
the cracked wheat and continue until the mixture is soft
enough to work like a dough. Knead well by hand
For the stuffing,
fry the onion in oil till soft, then add the pine-nuts and
fry till golden. Add the meat, salt and pepper and stir
until the meat changes colour.
Wet your hands.
Take a small egg-sized portion of the shell mixture and
roll into a ball. Make a hole in the centre with your
finger and shape into a thin-walled pot with a pointed
bottom by turning and pressing it in your palm. Place some
stuffing into the hole and pinch the top of the pot
together to seal it. Shape the top into a point. Repeat
with the rest of the mixtures, wetting your hands
Heat the oil.
Deep-fry 4 or 5 kibbeh at a time until golden brown and
drain on kitchen paper. Serve hot. Makes 20.