This kibbeh recipe comes from Mosul, a city in Iraq.

SERVES 4

INGREDIENTS

FILLING

• 18 ounces (500 g) ground lamb
• 2 tablespoons olive oil
• 2 tablespoons water
• 2 large yellow onions, finely chopped
• ⅖ cup (43 g) chopped almonds
• ⅖ cup (58 g) raisins
• Salt and black pepper

PIE SHELL

• 2 cups (280 g) coarse bulgur
• About 1 cup (140 g) fine bulgur wheat or semolina
• 8⅘ ounces (250 g) finely ground beef

INSTRUCTIONS 

1. Fry the ground lamb in oil.
2. Add water and the finely chopped onions. Saute until the onions turn translucent.
3. Add the almonds, raisins, salt, and pepper. Set aside and allow to cool.
4. Rinse the bulgur grains and squeeze out the liquid.
5. Mix the two kinds of bulgur with the ground beef.
6. Add a little bit of water if it gets too dry.
7. Work into a dough and shape into two balls.
8. Roll out the dough to form two circles on parchment paper.
9. Spread the filling on top of one of the circles, place the other on top, and pinch at the edges.
10. Gently place the kibbeh in a large pot with simmering water for 5 to 10 minutes.
11. Drain before serving.