|63.09 %||Ground lamb|
|19.59 %||IQF minced onion|
|15.46 %||California walnut medium pieces (Size #8, 9, 10, 11, 12)|
|0.8 %||Marash pepper|
|Bulgur Wheat Dough|
|70 %||Bulgur wheat|
|25 %||Boiling water|
|2 %||Farina flour|
|1 %||Black pepper|
Formula Courtesy of Chef Rachel Zemser for the California Walnut Board.
Application: Savory and encrusted prepared foods, food service, refrigerated retail products
Add boiling water to the bulgur wheat and let it soak for 30 minutes.
Mix together the ground lamb, walnuts, minced onion and seasonings.
Cook the meat mixture and drain off about half the fat.
Add the starch, flour, and black pepper to the water-soaked bulgur wheat.
Refrigerate the dough and meat separately for 2 to 4 hours before production.
Feed both ingredients separately into the hoppers of a *KN550 Rheon Encrusting machine.
Kibbeh bulgur wheat dough-coated walnut meatballs will extrude out with the classic “football” shape.
Bake the encrusted meatball until the outside coating is a golden brown and fully cooked.
Flash freeze the fully cooked encrusted meatballs and fill into bags for a frozen retail product.
Finished ready-to-eat product can be reheated in the deep fryer, oven or microwave.