kibbeh Lebanese recipe /fried kubbeh /stuffing kibbeh/
Recipe Information
Syrian Kibbeh
Cultural Context
Kibbeh, a staple of Levantine cuisine, has roots in ancient Mesopotamia. It is often enjoyed during festive occasions and family gatherings, symbolizing hospitality and community. Variations exist across the Middle East, with each region adding its unique twist, making it a beloved dish worldwide.
ground lamb
🥗Healthier: ground turkey
💰Cheaper: ground beef
Ground turkey reduces fat content while still providing protein.
pine nuts
🥗Healthier: sliced almonds
💰Cheaper: sunflower seeds
Sliced almonds maintain a similar texture and flavor profile.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil offers a healthier fat option with a high smoke point.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt adds creaminess with fewer calories.
Soak bulgur wheat in water for 10 minutes until softened.
Drain bulgur and squeeze out excess water.
Mix bulgur with ground lamb and shrimp in a machine until well combined.
Add milk powder and red chili powder to the mixture and mix well.
Shape the mixture into small balls, ensuring they are not too thick or too thin.
Heat oil in a pan over medium heat until hot.
Fry the kibbeh until golden brown on both sides, about 5 minutes.
Remove from the pan and place on a paper towel to absorb excess oil.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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