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Kibbeh
Lebanese spiced lamb and bulgur wheat shells stuffed with minced lamb and pine nuts — fried until golden.
Ingredients
Instructions
Soak bulgur 20 minutes, squeeze completely dry.
Blend 300g lamb with half the spices and bulgur into a smooth paste — the shell.
Fry onion, add remaining 200g lamb mince and spices, cook until dry.
Add pine nuts to filling.
Wet hands, take a handful of shell paste, make an indentation and fill with lamb mixture.
Close into a pointed oval football shape, pressing firmly.
Deep fry at 180C for 5 minutes until deep brown.
Serve with yoghurt and lemon wedges.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
