American Pork Kibbeh with Sumac Crackling Fattoush

Servings: 4
Prep Time: 30 minutes


7 1/2 lb. pork belly (and pork shoulder)

1 qt. bulghur

2 qt. water

3 cups mint

6 onions (chopped)

2 Tbsp. cumin (ground)

2 Tbsp. allspice (ground)

2 Tbsp. salt

1 Tbsp. pepper

2 cups pine nuts

2 Tbsp. cinnamon

lemon wedges (As needed)

1 Tbsp. sumac (ground)

2 Tbsp. lemon juice

salt (As needed)

pepper (As needed)

2 Tbsp. oil

2 English cucumbers (seeded and sliced thin on bias)

2 red onions (sliced)

2 tomatoes (diced)

1 bunch parsley (chopped)

10 bunches romaine (sliced on bias)

1 radicchio (sliced on bias)

1 endive (sliced on bias)

pork skin cracklings (as needed)

1. For the Kibbeh Cook bulgur in salted water, strain and reserve. In a food processor combine bulgur, pork belly and shoulder, and remaining ingredients until desired consistency. Form mixture into 1-oz. patties.

2. Deep fry Kibbeh patties at 350ºF for 4-5 minutes.

3. For the Sumac Dressing: Mix together all ingredients, season to taste.

4. For the Fattoush: Combine ingredients and toss with Sumac Dressing.

5. To serve Serve Kibbeh with side of Fattoush and Garnish.

Courtesy of the National Pork Board, Des Moines, Iowa.