Paleo Fried Kibbeh with Walnut Filling

Ingredients

• about 450 g Ground lamb
• 2 cups Cauliflower rice
• 1/2 medium Onion, finely chopped
• 2 tbsp Mint, chopped
• 1 tsp Allspice
• 1/2 tsp Cinnamon
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/2 cup Walnuts, chopped
• 1 tbsp Pomegranate molasses
• 1 cup Olive oil, for frying

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground lamb, 2 cups cauliflower rice, 1/2 medium onion finely chopped, 2 tbsp mint chopped, 1 tsp allspice, 1/2 tsp cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Mix everything together with your hands until it is well combined. This mixture is the kibbeh shell.
2. 2In a separate medium bowl, combine the 1/2 cup walnuts chopped and 1 tbsp pomegranate molasses. Stir until the walnuts are evenly coated. This mixture is the filling.
3. 3Scoop about 2 tablespoons of the kibbeh shell mixture into your palm and flatten it into a small disc. Place about 1 teaspoon of the walnut filling in the center of the disc.
4. 4Carefully fold the edges of the kibbeh shell mixture around the filling, pressing gently to seal it completely. Shape the kibbeh into an oblong, football-like shape. Repeat this process with the remaining kibbeh shell mixture and walnut filling until all ingredients are used.
5. 5Pour 1 cup of olive oil into a large skillet. Heat the oil over medium heat until it shimmers, about 175°C.
6. 6Carefully place the shaped kibbeh into the hot oil, being careful not to overcrowd the skillet. Fry the kibbeh in batches for 4-5 minutes per side, until they are golden brown and the lamb is cooked through. The internal temperature of the lamb should reach 71°C.
7. 7Using a slotted spoon, remove the fried kibbeh from the skillet and place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the Paleo Fried Kibbeh hot.

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