Middle_Eastern
Middle Eastern - Salads and Sides
Kibbeh Salad / Side
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 1 cup fine brown bulgur wheat
- • 250g minced lamb
- • 1 small onion, grated
- • 1/4 cup pine nuts
- • 1 tbsp butter
- • 1/2 tsp ground allspice
- • 1/2 tsp ground cinnamon
- • 1 tsp salt
- • 4 cups vegetable oil, for deep-frying
Preparation Steps
1
Phase 1
Cover the bulgur with cold water for 20 minutes, then drain and squeeze out as much moisture as possible.
2
Phase 2
Brown half the lamb in the butter with the pine nuts, cinnamon, and a pinch of salt, then cool completely.
3
Phase 3
Knead the bulgur with the remaining lamb, the grated onion, allspice, and the rest of the salt until a smooth, pliable paste forms.
4
Phase 4
With wet hands, form oval shells of the bulgur paste, stuff each with the filling, and seal carefully.
5
Phase 5
Deep-fry the kibbeh at 180C in batches until deep golden brown.
6
Phase 6
Drain on kitchen roll and serve warm as a mezze with thick yogurt.