Kibbi Bissaniyyeh (arab States)

Step 1

In a heavy 7 to 8 inch skillet, heat the 2 tablespoons of olive oil over moderate heat until a light haze forms above it. Drop in the pine nuts and brown them lightly. With a slotted spoon, transfer the nuts to a plate. Add onions to the oil remaining in the skillet and , stirring constantly, cook for 5 minutes, or until they are soft and transparent but not brown. Add the lamb and, mashing it frequently with the back of a spoon to break up any lumps, cook until all traces of pink disappear. Tip the pan and drain off any excess fat. Stir the pine nuts, allspice, salt and a few grindings of black pepper into the lamb mixture, taste for seasoning and set aside off the heat.

Step 2

Moistening your hands with cold water from time to time, Divide the Kibbeh nayya into 6 equal portions and roll them into egg shaped patties about 4 inches long and 2 1/2 inches in diameter in the middle. With your forefinger, make a tunnel like pocket about 3 inches deep and 1 inch across lengthwise into each patty, starting form one of the tapered ends. Gently press about 2 tablespoons of stuffing mixture into each pocket and dipping your hands in cold water, reshape the patty around the stuffing to enclose it completely.

Step 3

In a heavy 10-12 inch skillet, heat the cup of olive oil over high heat until a light haze forms over it. Add the stuffed lamb patties and fry them for about 15 minutes,turning them occasionally with a spoon and regulating the heat so that they color evenly on all sides without burning. The patties are done when the lamb shows no trace of pink when pierced gently with the point of a sharp knife. Serve at once.