Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle - Serves 6
Recipe By: Emeril Lagasse

1 onion -- quartered
2/3 cup bulgur -- soaked in warm water for 20 minutes then drained
1 pound ground lamb
1 1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 plus 1/8 teaspoon ground cinnamon
1/4 plus 1/8 teaspoon ground allspice
2 Tablespoon chopped fresh mint leaves
Extra-virgin olive oil -- for brushing meatballs, plus 3 tablespoons
1 1/2 pounds onions -- halved and thinly sliced
3 Tablespoons pine nuts
1/2 cup mixed dried fruit -- chopped if large, such as apricots, golden raisins, and currants
3 Tablespoons pomegranate molasses -- or to taste

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or aluminum foil.

Place the onion in the bowl of a food processor and process to a smooth paste. Add the bulgur, lamb, 1 teaspoon of the salt, 1/4 teaspoon of the
pepper, the cinnamon, allspice, and mint and process until mixture is smooth and thoroughly combined. Using damp hands, divide the meat mixture into
about 24 evenly sized portions (about 2 tablespoons each) and shape into little torpedo shaped meatballs. Brush the top of each meatball with some of
the olive oil, then place on the baking sheet and bake until just cooked through, about 12 to 15 minutes.

While the meatballs are baking, make the caramelized onion topping. Heat a medium skillet until hot. Add the 3 tablespoons of extra-virgin olive oil
and, when hot, add the sliced onions, remaining 1/4 teaspoon of salt and remaining 1/4 teaspoon of pepper. Cook, stirring frequently, until onions are
soft and beginning to caramelize, about 10 minutes. Add the pine nuts and continue cooking until onions are nicely caramelized and pine nuts are
golden, about 10 minutes longer. Add the dried fruit and cook for 5 minutes.

When the lamb meatballs come out of the oven, transfer to a serving platter and top with the caramelized onion mixture. Drizzle with the pomegranate
molasses and serve hot.

Serves: 6

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