LEBANESE BAKED KIBBEH - FILLED LAMB AND BULGUR MEATBALLS
Here is a meatball dish that epitomizes food of the Middle East.
Deep fried or oven-baked, this is the "National Dish" of Lebanon and without a doubt, one of the most popular dishes throughout the Middle East. In one former another the combination of lamb and bulgur, the ancient staples of that area keep Arabs, Jews and Christians in that area, a commonality in food choices.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 4-6
For the outer shell:
• ½ cup fine bulgur**SEE COOK'S NOTES
• ½ pound ground lamb
• 1 ½ medium onions, coarsely chopped
• 1 tsp salt
• 1 to 2 tsp Kibbeh Spice Blend
• pinch of cinnamon
• pinch of cayenne pepper , optional
• 2 tbsp olive oil
For the filling:
• 1 tsp olive oil
• 2 tbsp pine nuts
• half an onion, minced
• ¼ pound ground lamb
• 1 tsp sumac
• ½ tsp ground allspice
• pinch of cumin
• pinch of cinnamon
• salt and pepper to taste
1. Rinse Bulgur and soak for 20 minutes.
2. Meanwhile, make the filling: Put a small frying pan over medium heat to warm, then toast the pine nuts in the dry pan until golden and fragrant
Transfer pine nuts to a small mixing bowl, return pan to the stove and heat the olive oil. Gently sauté the onion until softened, then add the lamb
and continue sautéing until the meat is just cooked through. Pour the meat and onions into the bowl with the pine nuts, then add in the remaining
ingredients and stir to blend. Taste, adjust seasonings as necessary, and set aside.
3. Drain the bulgur, then get out as much excess water as you can by pressing down on it or by squeezing it in handfuls.
4. To make the outer shell, pulse the onions in a food processor until finely chopped. Add in the spices and pulse again to distribute. Pour the onions
into a large mixing bowl, then add in the bulgur and ground lamb. Knead by hand until the mixture comes together and all the ingredients are
evenly distributed. Refrigerate for about 20 minutes to let the mixture chill through.
5. Preheat your broiler to 375°F, and generously oil a cookie sheet.
6. To form the kibbeh, take a handful of the outer shell and press between your hands, turning it over a few times to make an oval shape. Gently
press your index finger in to create a pocket for the filling, and then spoon in a small amount of the fried stuffing. Pinch the top closed to seal,
and turn a couple more times in your hand to ensure the kibbeh will hold together. Lay on the greased cookie sheet.
7. Once all the kibbeh are formed, drizzle them with the olive oil and turn gently to coat. Broil until crisp and browned on top, about 8 minutes, then
turn and broil another 6 minutes or so.
8. To serve, drizzle kibbeh with either a yogurt dipping sauce (stir a pinch of salt and some finely chopped cilantro, parsley or mint into plain
yogurt) or tahini.
It is very important that the bulgur be of "fine" consistency and not medium or coarse. Only fine will hold together to make the outer
NOTE: THE VIDEOS BELOW MIGHT BE OF HELP
HOW TO MAKE KIBBEH #1
HOW TO MAKE KIBBEH #2
Copyright 2001© - 2011© The Gutsy Gourmet® - All rights reserved