Kebbeh with Beef, Lamb, and Bulgur
Main Dishes | European cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Kebbeh with Beef, Lamb, and Bulgur
Ingredients
- Olive Oil - 1 tablespoon
- Onion - 2 pieces
- Salt - to taste
- White Pepper (whole) - to taste
- Cinnamon - to taste
- Pistachios - ¼ cup
- Bulgur - 1½ cups
- Lamb - 24.7 oz
- Yogurt powder - 3 fl oz
- Lean Beef - 10.6 oz
Step by Step guide
Step 1
For the filling, heat the oil in a skillet over medium heat, add 1 medium chopped onion and sauté until translucent, add the ground meat and, breaking it up with a spatula, cook for about 7 minutes until the meat turns white. Add salt, black pepper, and cinnamon, and sauté, stirring, until the meat is browned, about 4 minutes. Transfer the meat to a bowl, add the toasted pine nuts, and let it cool.
Step 2
For the coating, rinse the bulgur, squeeze out excess water, and place it in a large bowl. Add salt, black pepper, cinnamon, and 1 small chopped onion. Set aside. Make the lamb filling by grinding it in a meat grinder twice. Add the ground lamb to the bulgur. Mix the meat and bulgur together well with your hands for about 5 minutes. Cover the bowl with a clean towel and set aside.
Step 3
From 3 tablespoons of the meat mixture with bulgur, form a patty. Place 1½ tablespoons of filling in the center of the patty and, wetting your hands with water, carefully close the filling inside and shape the kebbeh into an egg shape. Place the kebbeh on a plate covered with a slightly damp clean towel. Seal. Repeat with the remaining meat and filling.
Step 4
In a deep pot, heat vegetable oil for frying and fry the kebbeh in batches until golden brown.
Step 5
On a plate, place a bit of yogurt and the kebbeh, garnishing with mint leaves and a drizzle of olive oil.
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