Kibbeh with Lamb

Main Dishes | Lebanese cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Kibbeh with lamb

Ingredients

Salt - to taste
Lamb Shoulder - 24 oz
Lean Beef - 7.8 oz
Bulgur - 7.4 oz
Onion - 2 heads
Pistachios - 1.4 oz
Olive Oil - 1 tablespoon
Cinnamon - 1 tablespoon
Sumac - 1 tablespoon
Ground Black Pepper - ¼ spoons
Vegetable Oil - to taste
Spices - 1 tablespoon
Natural Yogurt - to taste
Fresh Mint - to taste

Step by Step guide

Step 1

To prepare the filling, heat olive oil over medium heat and sauté the chopped onion for about ten minutes. Add the minced meat and cook, stirring constantly, for another seven minutes. Season with salt to taste, add a quarter teaspoon of allspice and the same amount of cinnamon, and cook for another four minutes. Then transfer everything to a bowl, add the toasted pine nuts and sumac, and let the filling cool.

Step 2

To prepare the top layer, rinse the bulgur, season with salt to taste, and sprinkle with black pepper, half a teaspoon of allspice, and the same amount of cinnamon. Add finely chopped onion. Pass the lamb through a meat grinder twice, then mix thoroughly with the bulgur. Set aside briefly, covering the bowl with a kitchen towel.

Step 3

Divide the bulgur and lamb mixture into 16 equal portions. Roll each portion into a ball, then use your finger to gently create a hollow in the center. Fill it with the filling (about one and a half tablespoons of filling per kibbeh), then pinch the edges together and shape the mixture into an oval form. Repeat this process with the remaining filling.

Step 4

In a deep fryer or heavy-bottomed skillet, heat canola oil and fry the meatballs in batches of a few at a time (about four minutes for each batch). Remove excess oil with a paper towel. Transfer the kibbeh to a plate, garnish with yogurt and mint leaves, and sprinkle with sumac.