Kibbeh Qras (Rolled, Deep-Fried Kibbeh Torpedoes)

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RECIPE DATA

TITLE: Kibbeh Qras (Rolled, Deep-Fried Kibbeh Torpedoes)
SERVES: 10
PREP: 40 min
TOTAL: 90 min

INGREDIENTS
250 g (about 1⅓ cups) fine bulgur #1, rinsed, soaked 10 min, squeezed dry
1 onion (shell)
500 g (about 3 cups pieces) very lean lamb (leg, trimmed of all fat and sinew), minced twice
1 tsp salt (shell)
¼ cup (60 ml) iced water
2 tsp KAMMOUNEH: cumin seeds
1 tbsp dried marjoram (or dried basil)
1 tbsp dried mint
1 tsp black peppercorns
1 tsp allspice
1 tbsp dried rose petals
1 onion (filling)
40 g (about 2¼ tbsp) ghee or butter (filling)
400 g (about 1⅔ cups loosely packed) lean lamb leg mince (filling)
60 g (about ½ cup) pine nuts
1 tsp allspice (filling)
½ tsp cinnamon
2 tsp sumac
½ tsp salt (filling)
1 tbsp pomegranate molasses (optional)
1.5 L (6 cups) neutral oil for deep-frying

STEPS
1. KAMMOUNEH: in the mortar pound 2 tsp cumin seeds, 1 tsp peppercorns and 1 tbsp rose petals to a coarse powder, then pound in 1 tbsp dried marjoram, 1 tbsp dried mint and 1 tsp allspice.
2. FILLING: put 1 onion in the bowl. Chop.
TM SETTINGS: 4 sec / speed 5
3. Add 40 g (about 2¼ tbsp) ghee and 60 g (about ½ cup) pine nuts. Fry until golden, lid cap off.
TM SETTINGS: 5 min / 120°C / speed 1
4. Add 400 g (about 1⅔ cups loosely packed) lamb mince, 1 tsp allspice, ½ tsp cinnamon, ½ tsp salt. Brown, lid cap off.
TM SETTINGS: 10 min / 120°C / speed 1 / reverse
5. Stir in 2 tsp sumac (and 1 tbsp pomegranate molasses if using); decant and cool. SHELL: 1 onion in the bowl with all the kammouneh and 1 tsp salt. Purée.
TM SETTINGS: 10 sec / speed 8
6. Add 500 g (about 3 cups pieces) very lean lamb in chunks; chop to a paste.
TM SETTINGS: 20 sec / speed 8
7. Add 250 g (about 1⅓ cups) squeezed bulgur and 60 ml (¼ cup) iced water. Knead to a smooth, cold dough (chill 20 min).
TM SETTINGS: 2 min / mode Knead
8. Chill shell and filling at least 30 min (cold shell = no cracks). Keep a bowl of iced water by you.
9. Shape: with wet hands roll a 40 g ball of shell; push your index finger in and rotate it against your cupped palm to make a thin, even hollow shell (~5 mm).
10. Spoon in 1 heaped tsp filling, pinch the opening closed, and roll between wet palms into a torpedo with pointed ends. Smooth any cracks with a wet finger.
11. Fry from fresh or straight from frozen in 180°C oil, 5–6 at a time, 4–5 min (6–7 min from frozen) until deep brown. Drain; serve with yoghurt or toum and lemon.
12. Portion & store: makes ~10 adult portions (3 kibbeh (~40 g each)); a kid portion is half. Freeze raw on a tray, then bag. Fridge 3 days cooked; freezer 3 months raw shaped; fry from frozen.

NOTES
Portion size: 3 kibbeh (~40 g each)
Batch note: Same kammouneh-spiced lean-lamb shell and lamb-pine nut filling as the tray kibbeh, shaped into hollow torpedoes and deep-fried. Makes ~30.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 3 days cooked
Freezer life: 3 months raw shaped; fry from frozen

SOURCE: https://thermomix-workbook.pages.dev/recipes/kibbeh-qras/