Chicken kibbeh is such a classic, wonderful Lebanese dish with a gorgeously spiced chicken and bulgar wheat mixture stuffed with fragrant apricots and nuts.
- 1 dash olive oil
- 1 whole onion diced small
- 1/3 cup pine nuts
- 1/3 cup chopped pecans
- 1/3 cup dried apricots roughly chopped
- 1/2 teaspoon cinnamon
- 2 cups dry bulgur wheat
- 2 pounds ground chicken
- 1 teaspoon dried onion
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
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First, quickly get the wheat from the chicken mixture soaking. Simply pour hot water over the wheat in a large bowl until it is submerged. Let it sit for 30 minutes. While it sits, make the filling. Heat the olive oil in a skillet over medium low heat. Then just add the rest of the filling ingredients in and let them get fragrant for a couple of minutes while you stir it. Take it off the heat and let it cool. When the 30 minutes are up, drain the wheat in a fine mesh colander. It will have expanded, so measure out 2 cups of it into a mixing bowl. Use the rest in salad, like tabbouleh. Then pre-heat the oven to 350 and line a sheet tray with a silicone mat or foil.
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Add the remaining chicken mixture ingredients to the bowl with the meat and mix it all together thoroughly so that it holds together well, like a meatloaf. Take a big handful of it about the size of your palm and make a big indentation in the middle. Scoop a tablespoon of filling into the indentation and close the sides in around it. Smooth it out into an oval and make sure it is all sealed. Place it on the sheet tray and repeat this until the chicken mixture is gone. Bake them for 20 minutes, then serve immediately! Enjoy!!