This is a classic middle eastern dish, found all around the Levant and beyond. I derived this recipe from ‘Moro’ – but I wouldn’t have been able to do it without a really good mincer. I borrowed one as part of a bid to make white pudding, of which, more later. There are some good YouTube videos out there showing the technique, and many many versions. It is easier than it looks at first sight.
- 250g very lean lamb, minced twice, second time on a fine setting
- 1/2 small onion, grated finely
- 125g fine bulgur wheat
- salt and pepper
- 1/2 small onion, finely chopped
- 2 tbsp olive oil
- 150g lean lamb, minced once on a medium setting
- 1 heaped teaspoon of Baharat spice mix (or 50/50 cinnamon and allspice, with a pinch of paprika)
- 3 tbsp pine nuts and flaked almonds
- 1 bunch fresh coriander, chopped
- 1 small bunch fresh parsley, chopped
- salt and pepper
- Greek yogurt, flavoured with mint, salt and pepper, crushed garlic, and a drizzle of best olive oil
- Start by making the outer layer. Wash the bulgur wheat with water, and set aside
- Mix the minced lamb with grated onion, salt and pepper.
- ‘Kneed’ the bulgur wheat for around five minutes and then mix well into the minced lamb, to make a stiff paste. Set aside in the fridge.
- Next, make the filling. Toast the nuts in hot olive oil. As soon as they start to brown, scoop them out of the oil and set them aside.
- Fry the chopped onion in the olive oil very slowly for around 15 minutes, until caramelised.
- Add the lamb and Baharat spice mix and turn up the heat a little, to start cooking the lamb. Break up the lamb with a spatula as it cooks. Add a spoonful of cold water to slow the cooking a little, and cook until the pan is dry.
- Add the nuts and the chopped herbs, salt and pepper and remove from the heat.
- To make the kibbeh, take a ball of the casing about the size of a golf ball, and hollow it out, making a thin-walled cup of paste, and then fill this with the fried lamb filling, and seal it shut, making something lemon-shaped. Continue this way until all the mixtures are used up.
- Deep-fry the kibbeh in hot olive oil for around five minutes, turning to ensure they are brown all over.
- ALTERNATIVELY put half of the casing at the bottom of an oiled baking dish, add all of the filling and cover with the rest of the casing. Cook for 15 minutes in a hot oven.
Serve with the yoghurt garnish, fresh flat-breads, and a sharp green herb salad. For a more substantial meal, serve with a vegetable pilau.