Manioc Kibbeh

INGREDIENTS

• 1 KG MANIOC, CENTRAL WOODY FIBER REMOVED
• 1 CUP BULGUR WHEAT
• 3 TABLESPOONS CORN OIL
• ½ ONION, CHOPPED
• 3 CLOVES OF GARLIC
• 500 G GROUND MEAT (BEEF KNUCKLE)
• ½ BUNCH MINT, CHOPPED
• 1 TABLESPOON BUTTER
• 4 TABLESPOONS RICE FLOUR
• 3 EGGS, BEATEN
• 2 CUPS FINE MANIOC FLOUR, TOASTED
• CORN OIL, FOR FRYING
• SALT AND PEPPER TO TASTE

PREPARATION

Cook manioc in a small amount of salted water, until it gets pretty dry. For the filling, hydrate de bulgur wheat and set aside. Heat the oil and sauté onion and garlic. Add meat, let the liquid evaporates and season with salt, ground pepper and mint. Combine the bulgur wheat and set aside. Mash the manioc until you get a nice firm dough. Add butter and rice flour, mixing until smooth. Roll the dough into same-sized little balls, make a cavity and stuff them with the meat filling. Shape the kibbehs like rugby balls, dip them in the beaten eggs and coat in manioc flour. Fry in heated oil until lightly golden.