Kibbeh - Eat Love Share

Kibbeh

By on August 12, 2015

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Kibbeh is commonly known as the national dish of Lebanon. Kibbeh can be eaten raw (kibbeh naye,) which is similar to steak tartare and is popular in Lebanon. Another common form is kibbeh qrass, (which is what our version is similar to,) where the kibbeh mixture is shaped into small, hollowed balls, stuffed with filling and then fried.

Filling:

  • 1 medium white onion very finely diced
  • 80gm pinenuts
  • 300gm minced lamb
  • 1 tbs cinnamon
  • 1 tbs nutmeg
  • 1 tsp of sea salt and white pepper
  • 75gm golden raisins roughly chopped
  • 2 tbs Chris’ Traditional Hommus Dip
  • 1 cup of fresh mint finely chopped (plus extra for garnish)

Kibbeh:

  • 700gm finely minced lamb
  • 1 medium white onion diced
  • 2 tbs dukkah
  • 1 tsp sea salt
  • 2 tbs Chris’ Traditional Hommus Dip
  • 350gm fine bulgar wheat (softened, dried and made to package instruction)
  • 750ml canola oil for deep frying

To Serve:

  • Chris’ Greek-Style Natural Yoghurt
  • A pinch of sumac
  • Freshly torn mint
  • Salt & pepper

Method:

For the filling:

  • In a heavy base fry pan, brown off the lamb, onion, golden raisins, salt and pepper till rich brown and almost dry
  • Add pine-nuts and brown until they get colour and remove from heat
  • Once cool, add the hommus dip, mint and stir gently until combined
  • Set aside

For the Kibbeh:

  • Put the lamb, onion, dukkah and hommus into a powerful food processor and process while adding handfuls of dry bulgar. When the mix has emulsified into a sticky dough it is ready. If needed, adjust the mixture with more bulgar or water to reach the desired consistency
  • To shape the Kibbeh. Wet your hands in iced water, take a 100gm ball of mixture and flatten evenly on the palm of your hands to form a 10mm thick oval
  • Curl palm into a dish and place a tablespoon of filling into it. Close over the Kibbeh, squeeze and form it using wet fingers again each to make points at each end, encasing the filling inside
  • Set aside the formed Kibbeh and chill for an hour to firm up
  • Heat oil in small heavy based pot or deep fryer to 180°
  • Gently fry off the Kibbeh in small batches for 2-3 minutes till golden brown
  • Serve while warm with extra hommus, Chris’ Greek-Style Natural Yogurt, a pinch of sumac, freshly torn mint and sea salt