I was BLOWN AWAY by this Kibbeh Recipe
Recipe Information
Fried Kibbeh
Cultural Context
Fried Kibbeh is a traditional dish from the Levant, particularly popular in Syria and Lebanon. It reflects the region's rich culinary heritage, showcasing the use of spices and fresh ingredients. Often served during festive occasions, this dish symbolizes hospitality and community. Today, Kibbeh has gained international popularity, with various adaptations found across the globe, including vegetarian versions.
ground lamb
🥗Healthier: ground turkey
💰Cheaper: ground beef
Ground turkey reduces fat while ground beef is more economical.
pine nuts
🥗Healthier: sunflower seeds
💰Cheaper: chopped walnuts
Sunflower seeds are lower in cost and walnuts provide a similar texture.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil is healthier while canola oil is more affordable.
bulgur wheat
🥗Healthier: quinoa
💰Cheaper: rice
Quinoa is a nutritious alternative, while rice is a budget-friendly substitute.
In a large frying pan, add 2 tablespoons of all spice berries, 1 tablespoon of peppercorns, 1 broken cinnamon stick, 1 tablespoon of cloves, 2 tablespoons of coriander seeds, 2 tablespoons of cumin seeds, and 1 broken whole nutmeg.
Cook the spices over low heat for 5 to 7 minutes, stirring constantly, then grind them in a spice grinder or mortar and pestle.
In a bowl, soak 2 pounds of fine bulgur wheat in about 1.5 cups of water until covered and set aside to absorb the water.
Toast 1/4 cup of pine nuts in a pan over low heat until brown, then set aside.
In the same pan, add 2 tablespoons of olive oil and 2 peeled and diced yellow onions; cook for about 20 minutes, stirring occasionally.
Add 1 pound of ground lamb to the onions and cook until browned, seasoning with 1 tablespoon of the seven spice blend and salt.
Mix in the toasted pine nuts, 2 tablespoons each of chopped fresh basil and mint, and stir until combined; set aside.
Transfer the soaked bulgur wheat to a food processor, add 2 peeled and roughly chopped yellow onions, and pulse until the onions are finely minced.
Add the remaining 1 pound of lamb, 15 fresh mint leaves, 15 fresh basil leaves, 1.5 tablespoons of the seven spice blend, and 2 teaspoons of sea salt to the food processor; pulse until combined.
If the mixture is not moving well, add a tablespoon or two of water to help it along.
Roll the mixture into golf ball-sized portions, hollow out the center with your thumb, and fill with the lamb mixture, then shape into a cone or cylinder.
Set the shaped kibbeh on a sheet tray lined with parchment paper and repeat until all ingredients are used.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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