Kibbeh with Lamb and Bulgur

Name: Kibbeh with Lamb and Bulgur
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 12 balls
Ingredients: 250 g bulgur; 500 g ground lamb; 1 pc onion; 1 teaspoon cinnamon; 1 teaspoon ground allspice; salt; ground pepper; 300 g ground lamb; 2 pcs onion; 50 g pine nuts; 2 tablespoons olive oil; 1 teaspoon cinnamon; salt; ground pepper; 2 tablespoons olive oil

Eduard LáskaSide DishLebanese Cuisine x se líbilo

Kibbeh is a jewel of Lebanese cuisine, crisp meat balls of bulgur and ground meat. Lamb kibbeh is filled with sauteed onion, more meat and pine nuts, shaped into ovals and baked until golden. It is crisp outside, juicy inside and fragrant with cinnamon and allspice. It is served hot, with a yogurt dip or a salad. Shaping takes a little work, but the result is festive.

Příprava: 45min

Vaření: 30min

CELKOVÝ ČAS: 1h 15min

Step by step process

Making the Shell

1
For the lamb kibbeh, pour boiling water, 250 ml, over the bulgur in a bowl, stir, cover and let it absorb for 20 minutes. Then drain any excess water and gently squeeze the bulgur through a clean kitchen towel.
2
In a food processor or by hand, combine the squeezed bulgur with 500 g ground lamb, grated onion, cinnamon, allspice, salt and pepper. Knead for 3 to 5 minutes until a smooth, pliable dough forms.

Preparing the Filling

3
Heat olive oil in a pan over medium heat and cook the finely chopped onion for 8 minutes until golden. Add 300 g ground lamb and cook, stirring, until browned and the liquid has evaporated.
4
Stir in the pine nuts, cinnamon, salt and pepper. Transfer the filling to a bowl and let it cool completely before shaping.

Shaping and Baking

5
Preheat the oven to 200 °C and keep a bowl of cold water nearby. Pinch off a golf ball-sized piece of dough, hollow it out in your palm, add a teaspoon of filling and seal. Shape into an oval with pointed ends.
6
Arrange the kibbeh on a lined tray, brush with olive oil and bake for 25 to 30 minutes until golden. Rest for 5 minutes before serving.