Middle_Eastern
Middle Eastern - Mezze and Starters
Kibbeh
Chef's Menu Description
An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Ingredients
- • 250g fine brown bulgur
- • 450g minced lamb, 300g for the shell and 150g for the filling
- • 2 onions, 1 grated and 1 finely chopped
- • 3 tbsp pine nuts
- • 1 tsp ground cinnamon
- • 1/2 tsp ground allspice
- • 1 tsp salt
- • sunflower oil, for deep-frying
Preparation Steps
1
Phase 1
Rinse the bulgur, soak it for 15 minutes, and squeeze out all the water.
2
Phase 2
Knead the bulgur with the grated onion, 300g of the lamb, half the spices, and half the salt until it forms a smooth paste.
3
Phase 3
Brown the remaining lamb with the chopped onion, pine nuts, and remaining spices and salt, then cool.
4
Phase 4
With wet hands, form walnut-sized shells of paste, stuff with the filling, and seal into pointed torpedoes.
5
Phase 5
Deep-fry at 180C in batches until deep golden brown.
6
Phase 6
Drain and serve hot with yogurt and mint leaves.