Name: Kibbeh
Cook time: 65 min
Total time: 65 min
Ingredients: 1 1/2 (240g) burghul; 250 gram lamb mince; 1/2 brown onion (75g), chopped finely; 3 teaspoon sea salt flakes; olive oil, for deep-frying; 30 gram butter; 125 gram lamb mince; 1/2 brown onion (75g), chopped finely; 2 tablespoon roasted pine nuts; 1 fresh long red chilli, chopped finely; 1 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground white pepper; pinch saffron threads; 1 cinnamon stick; 1 bay leaf

Kibbeh

Kibbeh is a classic Lebanese dish made from minced lamb and burghul (hulled, steamed wheat kernels). Fragrant spices such as cinnamon and nutmeg give this popular snack its distinctive Middle Eastern flavour.

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Makes 25 Item

Cook

1H 5M

Ingredients

1 1/2 (240g) burghul

250 gram lamb mince

1/2 brown onion (75g), chopped finely

3 teaspoon sea salt flakes

olive oil, for deep-frying

30 gram butter

125 gram lamb mince

1/2 brown onion (75g), chopped finely

2 tablespoon roasted pine nuts

1 fresh long red chilli, chopped finely

1 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground white pepper

pinch saffron threads

1 cinnamon stick

1 bay leaf

Method

1.Soak burghul in warm water 10 minutes; drain.

2.Blend or process burghul, mince, onion and salt until the mixture forms a smooth paste.

3.For the filling, heat butter in small frying pan; cook mince and onion, stirring, until browned lightly. Add nuts, chilli, spices and bay leaf; cook, stirring, 10 minutes. Discard cinnamon stick and bay leaf.

4.Roll 1½ tablespoons of burghul mixture into balls. Make a small hole in the centre with your finger; fill with one heaped teaspoon of the filling. Roll the ball to enclose filling and form an oval shape. Repeat with remaining burghul mixture and filling.

5.Heat oil in wok; deep-fry balls about 2 minutes or until well-browned. Drain on absorbent paper.

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