Recipe

Kibbeh

Kibbeh is a classic Lebanese dish made from minced lamb and burghul (hulled, steamed wheat kernels). Fragrant spices such as cinnamon and nutmeg give this popular snack its distinctive Middle Eastern flavour.

May 31, 2011 2:00pm
  • 1 hr 5 mins cooking
  • Makes 25 Item
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Ingredients

Kibbeh
  • 1 1/2 (240g) burghul
  • 250 gram lamb mince
  • 1/2 brown onion (75g), chopped finely
  • 3 teaspoon sea salt flakes
  • olive oil, for deep-frying
  • 30 gram butter
  • 125 gram lamb mince
  • 1/2 brown onion (75g), chopped finely
  • 2 tablespoon roasted pine nuts
  • 1 fresh long red chilli, chopped finely
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • pinch saffron threads
  • 1 cinnamon stick
  • 1 bay leaf

Method

Kibbeh
  • 1
    Soak burghul in warm water 10 minutes; drain.
  • 2
    Blend or process burghul, mince, onion and salt until the mixture forms a smooth paste.
  • 3
    For the filling, heat butter in small frying pan; cook mince and onion, stirring, until browned lightly. Add nuts, chilli, spices and bay leaf; cook, stirring, 10 minutes. Discard cinnamon stick and bay leaf.
  • 4
    Roll 1½ tablespoons of burghul mixture into balls. Make a small hole in the centre with your finger; fill with one heaped teaspoon of the filling. Roll the ball to enclose filling and form an oval shape. Repeat with remaining burghul mixture and filling.
  • 5
    Heat oil in wok; deep-fry balls about 2 minutes or until well-browned. Drain on absorbent paper.

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