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  Main course & One Pot Meals - Non Vegetarian

august 2012
Make the filling

  1. Heat oil in a pan, add the onion and cook over low heat for 3 minutes until soft.
  2. Add the lamb, all-spice mix and cinnamon, and stir over high heat for 5 minutes.
  3. Add the stock and cook partially covered, over low heat for 6 minutes or until the lamb is cooked.
  4. Roughly chop the pine nuts and stir in the mint.
  5. Season, transfer to a bowl and allow to cool.
  1. Boil the bulgur in water for 5-6 minutes until soft.
  2. Drain the water and dry the bulgur on paper towels to absorb the remaining moisture.
  3. Process the bulgur, lamb, onion, flour and all-spice mix until a fine paste is formed.
  4. Season and refrigerate for an hour.
  5. Shape two tablespoons of the bulgur paste into a sausage shape - 6 cm long.
  6. Dip your hands in cold water and with your finger make a long hole through the centre and gently work your finger around to form a shell.
  7. Fill with two tablespoons of the filling and seal, molding it into a torpedo shape.
  8. Smooth over any cracks with your fingers. Make several like these and refrigerate for an hour.
  9. Later deep-fry the kibbeh until well browned.
  10. Drain on paper towels and serve hot.
Serves 15
  • Lamb keema, finely minced 150 g
  • All-spice mix powder 1tsp
  • Onion, finely diced 1
  • All purpose flour 2 tbsp
  • Fine bulgur 250 g
  • Vegetable oil for frying
For filling
  • Chopped mint 2 tbsp
  • Pine nuts 2 tbsp
  • Olive oil 2 tbsp
  • Meat stock 80 ml
  • Cinnamon powder ½ tsp
  • All-spice mix powder ½ tsp
  • Lamb keema 100 g
  • Onion, finely diced 1