Kibbeh

Fried bulgur shells filled with spiced meat and pine nuts.

Ingredients

• 2 cups Fine bulgur
• 500 g Ground lamb
• 2 Onions
• ½ cup Pine nuts
• 2 tsp Seven-spice mix
• 1 tsp Cinnamon
• 3 cups Frying oil
• 2 tsp Salt
• ½ cup Ice water

Method

1. Soak the bulgur — Cover the bulgur with water for 20 minutes, then squeeze it dry.
2. Make the shell — Blend the bulgur with half the lamb, one onion and salt, adding ice water until it forms a smooth paste.
3. Cook the filling — Fry the second onion, add the remaining lamb, seven-spice and cinnamon, then stir in the pine nuts.
4. Shape the shells — Take a ball of shell paste, hollow it with a wet finger into a thin shell, fill it, and seal into a pointed oval.
5. Fry — Fry at 180°C for 5 minutes until deep brown and crisp.
6. Kibbeh is ready — Drain and serve hot with yogurt.

More Lebanon recipes

• Hummus
• Tabbouleh
• Chicken Shawarma
• Fattoush
• Manakish Zaatar
• Mujadara