Kibbeh Recipe

🧂 Ingredients

• 1 ½ cups cold water
• 2 cups bulgur wheat
• 1 pound ground lamb
• 2 peeled and roughly chopped yellow onions
• 1 ½ tablespoons Lebanese 7 spice
• 15 fresh basil leaves
• 15 fresh mint leaves
• 2 teaspoons sea salt
• 2 tablespoons Olive oil
• 2 peeled and small diced yellow onions
• 1 pound ground lamb
• 1 tablespoon Lebanese 7 spice
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• salt to taste
• ¼ cup toasted pine nuts
• neutral-flavored oil for frying

Instructions

• 1 Pour the water over the bulgur wheat in a medium-size bowl just until covered.
  Mix and set aside for 15-20 minutes.
• 2 Next, add 2 tablespoons of olive oil to a large frying pan over low to medium
  heat and
• 3 add in the 2 small-diced onions and brown stirring occasionally, which takes
  about 20 minutes.
• 4 Turn the heat to high and add in the ground lamb and cook until lightly browned
  and cooked through out, which takes about 4-6 minutes. Stir often to break up
  into small pieces.
• 5 Stir in the spice blend, fresh basil, fresh mint, salt, and toasted pine nuts,
  and set aside.
• 6 Transfer the soaked bulgur wheat to a food processor along with the roughly
  chopped onions and pulse on high speed until the onions are finely minced.
• 7 Next, add in the ground lamb, spices, fresh herbs, and salt, and pulse on high
  speed until it becomes smooth.
• 8 Lightly dip your hands in some water and grab about a golf ball size of the
  processed meat and wheat and form to a ball.
• 9 Dip your thumb in some water and press in the center while rotating the meat
  with your other hand to form a hollow cone-like shape.
• 10 Spoon in some of the cooked lamb and caramelized onion mixture into the inside
  of the hollowed-out kibbeh shell.
• 11 Pull up the sides of the kibbeh shell and pinch the top.
• 12 Cupping your hands, roll the kibbeh to form a pointy cylinder-like shape or
  quenelle.
• 13 Repeat this process until all the ingredients have been used up and place them
  on a sheet tray lined with parchment paper.
• 14 Fry the kibbeh in batches in a pan of neutral flavored oil at 350° for 2 ½ to 3
  minutes per side or until golden brown and cooked throughout.
• 15 Drain on a rack lined cookie sheet tray.
• 16 Garnish with parsley and serve with optional garlic yogurt sauce.

Nutrition Info