Crispy Kibbeh with Tahini & Fries

Step 1

Soak bulgur in 0.75 cup hot water for 10 minutes until softened and water is absorbed.

Step 2

While bulgur soaks, peel and cut potatoes into thin shoestring sticks. Heat neutral oil in a deep skillet to 350°F.

Step 3

Brown ground lamb in a separate small pan, breaking up clumps, until no pink remains, about 5 minutes. Stir in diced onion and pine nuts; cook 2 minutes until fragrant. Season with salt and pepper.

Step 4

Fry potato sticks in batches until golden and crispy, about 4 minutes per batch. Drain on paper towels; season with salt.

Step 5

Knead cooled bulgur with 0.25 tsp salt until it comes together into a paste. Wet hands, then form a kibbeh: take 2 tbsp mixture, hollow out center with your thumb, stuff with 1 tbsp lamb filling, seal shut into an oval.

Step 6

Fry kibbeh in 350°F oil until deep golden brown on all sides, about 3 minutes. Drain on paper towels.

Step 7

Whisk tahini with juice of 1 lemon and 0.25 cup water until pourable and creamy. Season with salt and pepper.

Step 8

Serve kibbeh with tahini sauce and fries on the side.