Lebanese Kibbeh, a beloved dish in Lebanese cuisine, is a flavorful combination of ground meat, bulgur wheat, and aromatic spices. These delicious torpedo-shaped patties are traditionally filled with a mixture of ground meat and toasted pine nuts, adding a delightful texture and taste. Kibbeh can be enjoyed as a main dish or served as part of a mezze platter, accompanied by various sauces and fresh salads. With its rich flavors and unique presentation, Lebanese Kibbeh is sure to impress and satisfy your taste buds.
Ingredients:
- 500g ground lamb or beef
- 1 cup fine bulgur wheat
- 1 medium onion, finely chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil for frying
For the filling:
- 1/2 cup pine nuts, toasted
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 250g ground lamb or beef
- 1/2 teaspoon ground allspice
- Salt and pepper to taste
Instructions:
- Start by preparing the bulgur wheat. Place the bulgur in a bowl and cover it with warm water. Let it soak for about 10 minutes until it softens. Drain any excess water and set aside.
- In a large bowl, combine the ground lamb or beef, chopped onion, parsley, mint, cumin, coriander, cinnamon, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
- To prepare the filling, heat olive oil in a pan over medium heat. Add the chopped onion and cook until translucent. Add the ground lamb or beef, allspice, salt, and pepper. Cook until the meat is browned and cooked through. Remove from heat and stir in the toasted pine nuts. Set aside to cool.
- Take a small portion of the meat mixture and shape it into a small ball. Make an indentation in the center using your thumb to create a space for the filling.
- Spoon a small amount of the filling mixture into the indentation and carefully seal the edges of the meat mixture around it, shaping it into a flattened oval or torpedo shape. Repeat the process with the remaining meat mixture and filling.
- Heat olive oil in a frying pan over medium heat. Fry the kibbeh in batches until they are golden brown and cooked through, about 3-4 minutes per side. Transfer them to a paper towel-lined plate to drain any excess oil.
- Serve the Lebanese kibbeh hot as a main dish or as part of a mezze platter. They can be enjoyed with tahini sauce, yogurt, or a fresh salad.
Enjoy the delicious and flavorful Lebanese kibbeh!