Kibbeh

Kibbeh

By
From
Alimentari
Makes
16
Photographer
Lauren Bamford

This is without a doubt my favourite Lebanese dish. There are endless photos of me as a child with kibbeh in my hand. Made in large amounts, kibbeh can be kept frozen and cooked as the perfect last-minute snack for kids or when friends and family drop by. Best of all, no thawing is necessary – just deep- or shallow-fry from frozen. Easy!

Ingredients

Quantity Ingredient
220g fine burghul
200g lean lamb fillets
2 teaspoons salt
1 teaspoon see method for ingredients
canola or sunflower oil, for deep-frying

Hashwee (kibbeh filling)

Quantity Ingredient
500g minced lean lamb
1 large onion, finely diced
1 1/2 teaspoons salt
1 teaspoon see method for ingredients
2 tablespoons ghee
25g pine nuts

Method

  1. To make the hashwee, brown the lamb in a saucepan over medium heat for about 5 minutes, breaking up any clumps with a wooden spoon as you go. Add the onion while there are still juices in the pan and cook until the juices have evaporated. Add the salt and baharat and cook until fragrant. Turn the heat down to low. In a separate saucepan, melt the ghee over medium heat. Add the pine nuts and stir continuously for 3–4 minutes, until golden brown. Add the pine nuts and ghee to the mince, turn the heat up to medium, and cook, stirring, for 1 minute. Remove from the heat and set aside to cool.
  2. Rinse the burghul under cold water. Drain well and set aside for at least 30 minutes.
  3. Place the lamb fillets in a blender or food processor and mince until you have a smooth paste. Transfer to a large mixing bowl. Set yourself up with a bowl of iced water next to the mixing bowl to keep your hands moist whilst kneading the mixture. Add the burghul, salt and baharat to the minced lamb and knead until combined.
  4. To form the kibbeh, first dip your hands in the iced water (to prevent the mixture from sticking) and roll a golf ball-sized ball of the kibbeh mixture using the palms of your hands. Dip your index finger into the water and poke into the ball, creating a hollow. Turn the ball by pressing it against the palm of your hand to create an oval-shaped cup. Place 1 teaspoon of the hashwee into the cup, then bring together the opening and seal. It’s easier to dampen your hands at this point and begin to mould the ball in the palm of your hand until it resembles an oval football-shape.
  5. Heat the oil in a deep-fryer, or in a medium-sized saucepan over high heat, until it reaches 175°C or until a cube of bread dropped into the oil turns brown in 20 seconds. Fry the kibbeh in batches for 5 minutes or until golden. Drain on paper towel.
  6. We serve these in a wrap, but you can serve as part of a mezze platter or with salad and yoghurt.
Tags:
alimentari
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