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Kibbeh
Kibbeh
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Lebanese deep-fried meatballs filled with seasoned lamb and pine nuts, a delightful specialty.
Ingredients:
  • 1 brown onion, coarsely chopped
  • 200g diced lamb
  • 170g (1 cup) burghul
  • Canola oil or vegetable oil, to deep-fry
  • 1/2 red onion, cut into very thin wedges
  • 187.50 ml fresh continental parsley leaves
  • 1 tsp sumac
  • Greek-style natural yoghurt, to serve
  • 20.00 ml toasted pine nuts, to serve
  • 18.20 gm olive oil
  • 1/2 brown onion, finely chopped
  • 40.00 ml pine nuts, finely chopped
  • 10.00 gm Middle Eastern spice mix
  • 100g lamb mince
Instructions:
  • For the filling, warm oil in a medium frying pan over medium-low heat. Cook onion and pine nuts for 6 minutes until onion is soft. Increase heat to high. Stir in spice mix and cook for 1 minute until fragrant. Add mince and cook for 3-4 minutes until it changes color. Transfer to a heatproof bowl and let it cool slightly.
  • Next, finely chop the brown onion in a food processor. Add the lamb, season with salt and pepper, then pulse until finely minced. Slowly incorporate burghul, processing thoroughly after each addition until the mixture is cohesive. Divide the mixture into 12 equal parts.
  • On a clean work surface, shape a portion of lamb mixture into an 8cm-diameter disc. Fill the center with 1 teaspoon of filling, then fold the edges together to seal. Repeat with the rest of the lamb mixture and filling to create 12 delicious kibbeh balls.
  • Heat oil in a medium saucepan to 180°C over medium-high heat until a cube of bread turns golden brown in 15 seconds. Fry half of the kibbeh for 2-3 minutes until golden brown. Drain on a paper towel-lined plate. Repeat with the rest of the kibbeh, reheating the oil as needed.
  • In a bowl, mix together the red onion, parsley, and sumac. Spoon the mixture onto serving plates and add the kibbeh on top. Finish with a spoonful of yogurt and a sprinkle of pine nuts before serving.

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