How to make Kibbeh - CRISPY Middle Eastern meatballs

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often more affordable.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds provide a nut-free option, while walnuts are less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier, while vegetable oil is budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers more protein, while sour cream is often less expensive.

Heat a pan over medium heat and add 1 tablespoon of butter.

Add 50 grams of pine nuts and toast until light brown, about 3 minutes.

Remove pine nuts and let them drain on a paper towel.

In the same pan, add another tablespoon of butter and 2 chopped brown onions, sauté for about 8 minutes until translucent.

Push onions to the side and add 500 grams of minced lamb, pressing it down into an even layer.

Cook undisturbed for 5 minutes, then break up the meat and mix it with the onions.

Add 1 teaspoon of salt, 1 teaspoon black pepper, 1 teaspoon sumac, and 1/4 teaspoon nutmeg, mixing well.

Cook for an additional 3-4 minutes until the meat is well cooked, then add the toasted pine nuts back to the pan and mix well.

Remove the meat mixture from the pan and let it cool.

In a bowl, combine 500 grams of fine bulgar with 500 milliliters of cold water and let it absorb for 30 minutes.

Chop 1 large or 2 medium onions into a rough large dice for later use.

After 30 minutes, break up the bulgar and set aside.

Using a mincer attachment, process the bulgar until it resembles strands of pasta, adding the chopped onions halfway through.

Season the bulgar mixture with 2 teaspoons of salt, 1 teaspoon black pepper, 1 teaspoon sumac, 1/2 teaspoon cardamom powder, and 1/4 teaspoon nutmeg, mixing well.

Pass the mixture through the mincer again to combine thoroughly.

Incorporate the cooled minced meat with the bulgar until uniform in color and texture, then pass through the mincer once more.

Weigh out 35-gram pieces of the casing mixture and roll into balls, wetting hands to prevent sticking.

Hollow out each ball to form a cup, ensuring the casing is about 2-3 mm thick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens