Kibbeh
Lebanese spiced lamb and bulgur wheat shells stuffed with minced lamb and pine nuts — fried until golden.
Total time
75 min
Prep
60 min
Cook
15 min
Difficulty
hard
Cuisine
Mediterranean
Ingredients
400gfine bulgur wheat
500glamb mince, divided
1onion, diced
50gpine nuts, toasted
2 tspground allspice
1 tspground cinnamon
1 tspground cumin
1 tspblack pepper
oil for deep fryingabout 1L
yoghurt and lemonto serve
Instructions
1
Soak bulgur 20 minutes, squeeze completely dry.
2
Blend 300g lamb with half the spices and bulgur into a smooth paste — the shell.
3
Fry onion, add remaining 200g lamb mince and spices, cook until dry.
4
Add pine nuts to filling.
5
Wet hands, take a handful of shell paste, make an indentation and fill with lamb mixture.
6
Close into a pointed oval football shape, pressing firmly.
7
Deep fry at 180C for 5 minutes until deep brown.
8
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.
Calories
456
Protein
33.5g
Fat
33.2g
Carbs
6.2g
Fiber
1.7g
Sodium
94mg
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