🇱🇧 Lebanon recipe
Kibbeh
Considered the national dish of Lebanon, kibbeh are torpedo-shaped croquettes with a shell of finely pounded lean lamb and bulgur wheat encasing a fragrant filling of spiced minced lamb, toasted pine nuts, and caramelized onions. They are deep-fried until the shell is crackling crisp.
Prep1 hr
Cook30 mins
Serves6
Difficultyhard
Ingredients
- 500g very lean leg of lamb, trimmed of all fat and sinew, cut into small pieces
- 200g fine bulgur wheat (#1 grade)
- 1 medium onion, quartered (for the shell)
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- For the filling: 250g minced lamb
- 1 large onion, finely diced (for the filling)
- 60g pine nuts, lightly toasted
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Vegetable oil for deep frying (about 1 liter)
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 257
- Protein
- 19.5 g
- Carbs
- 25.8 g
- Fat
- 9 g
