RECIPE
11 INGREDIENTS8 STEPS45MIN

Kibbeh

4.5
2 Ratings
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Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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Kibbeh is a traditional Lebanese recipe which combines mince and ground meat with the perfect combination of nuts and spices. This savoury dish is a Mediterranean alternate to a beef croquette and can be enjoyed as a starter, main or side dish. Its most fascinating aspect is that it can be enjoyed several ways and in this Kibbeh recipe, we show you how to make 2 of them!

45MIN

Total Cooking Time

11

Ingredients
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 1/2 cups
10.5 oz
Ground Lamb , ground
1.1 lb
Lamb , minced
1/3 cup
Pine Nuts
3
Onions
to taste
Ground Cumin
to taste
to taste
to taste
Salt and Pepper
to taste
to taste
Water
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Directions

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Step 1
To start the Kibbeh recipe, put the Bulgur Wheat (1 1/2 cups) in a large mixing bowl and add Water (to taste) to it. Wash the grain well using your hands to mix the water through. You can leave this aside for an hour, but if you don’t have the time, a few minutes will also suffice.
Step 2
Strain the water out, leaving just a small amount so it can continue to absorb. Add the Salt and Pepper (to taste) , Dried Mint (to taste) , Ground Cumin (to taste) , and Paprika (to taste) . Then, Grate an Onion (1) and add it to the mixture, then blend it together really well.
Step 3
Chop up Onions (2) . Then, Put a deep fry pan on high heat and drizzle Olive Oil (to taste) . Add combined Pine Nuts (1/3 cup) and mix gently while on the stove. Simmer for about 2 minutes.
Step 4
Turn off the stove and remove the nuts from the fry pan, leaving them to the side to rest. Make sure you leave the oil inside the fry pan and put it back on the stove.
Step 5
Add the Lamb (1.1 lb) to the pan so it cooks in the nutty flavoured oil and break it down using a wooden spoon so it cooks through really well. Add the chopped onion and continue to mix through so all the flavours combine. Add in some Salt and Pepper (to taste) and continue to mix up everything.
Step 6
Take the burgul that has been left to rest and crush it down using your hands so it is the perfect consistency for the Kibbeh recipe. Then, add the Ground Lamb (10.5 oz) to the bowl, squashing it down until there are no burgul grains left in the bowl.
Step 7
Fill a small bowl with water, and take a portion of the burgul/meat mixture and roll it into the shape of a ball. Once you have created the ball, take one into your hand, and using the index finger of the other hand, make a hole in the centre of one side of the ball, and swipe your finger in a small curve while turning the ball around and creating a cone like shape. Keep smoothing out the centre until you have created a thin border which creates a pocket.
Step 8
Heat up olive oil in a small deep pot and shallow fry these, being careful not to add too many to the oil at once. Leave to fry for a couple of minutes, gently turning each one so it cooks well throughout.

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