Zghorta-style kibbeh patties stuffed with cinnamon and pine nut butter

Zghorta-style kibbeh patties stuffed with cinnamon and pine nut butter

By
From
New Middle Eastern Food
Serves
8 as part of a mezze selection
Makes
16
Photographer
Mark Roper

True kibbeh shaham — the speciality of Zghorta, a mountain village in northern Lebanon — are not terribly appealing to a Western palate as they are stuffed with sheep’s tail fat. This version is a twist on the traditional and incorporates a lightly spiced butter filling which keeps the shell moist, as is the intent, but is slightly less threatening to the arteries.

Kibbeh shell

Ingredients

Quantity Ingredient
230g fine white burghul
1 onion, puréed in a food processor
3/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon chilli powder
sea salt and freshly ground black pepper
450g lean lamb, roughly diced
natural yoghurt, to serve

Cinnamon and pine-nut butter

Quantity Ingredient
200g unsalted butter, softened
1 teaspoon ground cinnamon
1/2 teaspoon salt
80g pine nuts, sautéed

Method

  1. Soak the burgul in plenty of salted cold water for about 10 minutes. Use your hands to squeeze out as much water as you can, then tip into a tea towel and twist to extract even more. Tip into a mixing bowl. Add the puréed onion, spices, salt and pepper to the burgul and use your hands to squeeze and mix everything together.
  2. Put the lamb through a mincer, then add it to the burgul. Mix well with your hands, then put it through the mincer again. Place the bowl in the refrigerator for 30 minutes, which will make the paste easier to work with. While the shell mixture is chilling in the fridge, prepare the filling. Put the softened butter into a mixing bowl with the cinnamon, salt and pine nuts and mash together well. Scrape the filling out onto a square of plastic wrap and shape into a log about 3 cm wide. Roll up tightly and refrigerate until it sets firm.
  3. To make the patties, cut the butter into slices no more than 5 mm thick.
  4. Divide the shell mixture into 16 pieces. Roll each piece into a smooth ball, and stick your thumb into the ball to create a cavity. Ideally, the shells should be as thin as you can make them. Slip in a piece of cinnamon and pine nut butter, then use a little water to moisten the open edges and seal them well. Cup your hands and smooth and shape the shells into thick, rounded patties. Leave the stuffed kibbeh on a tray in the refrigerator, covered, until you are ready to cook them.
  5. Traditionally, these kibbeh are cooked on a charcoal grill or barbecue. Alternatively, bake them in a 190°C oven for about 20 minutes or shallow-fry them in 150 ml medium–hot vegetable oil, turning them to ensure that they’re a deep golden brown all over. Drain on paper towel and serve piping hot with yoghurt.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again