Description
Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste.
Ingredients
- ⅔ cup medium coarse bulgur
- 1 cup fresh mint leaves
- 1 large onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ pounds lean ground lamb
- 3 tablespoons olive oil
Instructions
- Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
- Place the mint leaves in the bowl of a food processor. Process
- gradually adding onion through the feed tube
- until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur
- with the cumin
- allspice
- salt
- and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands
- shape the lamb mixture into small
- palm-sized patties.
- Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through
- turning once
- about 6 minutes on each side.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Servings: 12