I love my Walden Local Meat meat-share program so much, but being on the road so much frequently causes a back log of meat in my freezer. The next few days are dedicated to freeing up space by cooking all those things just hanging out in my freezer.

Today, I made kibbeh. Kibbeh is a traditional Middle Eastern dish that I fell in love with a few years before finding out that wheat is my enemy. Since many of my friends are currently going through a paleo challenge as they prepare for the crossfit Open, I made this crustless version. Traditionally, kibbeh is made with a bulgar wheat crust and fried. I have dropped the crust and tried both baking and frying my kibbeh. I prefer the baked version, but the fried version is more aesthetically pleasing.

Crustless Kibbeh
1 pound ground beef
1 pound ground lamb
1 teaspoon salt
1 1/2 teaspoon allspice
1 teaspoon mace
1/2 teaspoon cinnamon
1 medium onion (chopped)
3/4 cup toasted pine nuts (pignoli)
Almond meal
Olive oil

First, we need to toast the pine nuts. Pour just a drizzle of olive oil in a skillet and set your heat to medium. Slightly browning the pine nuts will bring out a layered nutty flavor. Make sure you stir them around so they don’t burn. Remove from heat and set them aside.

Next up, in a food processor, or meat grinder, we’re going to blend all the other ingredients until pith with the exception of the almond meal and olive oil. Once everything is blended and really smooth, toss in the pine nuts, and just give it a quick mix.

If you’re baking your kibbeh, brush a cookie sheet with olive oil and preheat the oven to 375 degrees Fahrenheit.

If you’re frying your kibbeh, grab a large skillet (preferably cast iron) and generously coat the bottom with olive oil. You do not want a vat of olive oil. You’ll get a cleaner and more even dry with less oil.

Using your hands, start grabbing your meet mixture and make some mini footballs, no longer than about 3 inches. Roll these in almond meal. If you’re baking them, place them on the cookie sheet next to one another, but not so close that they’re touching each other. The same goes for frying, if your heat is up. I both baked and fried for about 12-14 minutes, flipping each halfway through that time.

I plan on serving these with a kale salad and I’m going to attempt a no-yogurt yogurt sauce. I’ll post the recipe if it’s any good.

Enjoy!