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Salma Hayek's Lebanese kibbeh
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Total Time:
1 hour 45 minutes
Lebanese-inspired mini meat croquettes with Middle Eastern flavors and a hint of sweetness from dates.
Ingredients:
  • vegetable oil for deep-frying
  • 200 g fine bulgur wheat
  • 300 g minced lamb (20% fat)
  • 1 large pinch of seven-spice (see below)
  • ½ tablespoon ghee
  • ½ tablespoon ground allspice
  • ½ tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly ground black pepper
  • 50 g pickled walnuts
  • 50 g Medjool dates
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • olive oil
  • 200 g minced lamb (20% fat)
  • 50 g pine nuts
  • 2 teaspoons seven-spice (see above)
  • ½ teaspoon dried mint
  • ½ teaspoon dried oregano
Instructions:
  • - Cover bulgur wheat with 200ml cold water in a bowl and let soak for 15 minutes. - Combine seven-spice ingredients and save extra in an airtight jar. - Finely chop walnuts, destone and roughly chop dates, and finely chop parsley. - Sauté minced lamb, pine nuts, walnuts, 2 teaspoons seven-spice, and dried herbs in a hot pan for 10 minutes until golden and crispy. Cool, then mix in chopped parsley. - Drain bulgur; mix with remaining kibbeh dough ingredients and salt until combined. - Shape mixture into 16 balls; flatten each into an oval shape. Fill with cooled lamb mixture and seal. - Chill in the fridge for 30 minutes to firm up. - Heat oil in a pan to 170°C. Fry kibbeh for 3½ to 4 minutes until golden and cooked through. - Serve with houmous, amba sauce, pickled veg, flatbreads, pomegranate seeds, and herbs.

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