Kibbeh is a Lebanese specialty, these mouth-watering deep-fried meatballs are stuffed with spiced lamb and pine nuts.
Preparation Time 30 minutes
Cooking Time 20 minutes
Ingredients (serves 4)
1 brown onion, coarsely chopped
200g diced lamb
170g (1 cup) burghul
Canola or vegetable oil, to deep-fry
1/2 red onion, cut into very thin wedges
3/4 cup fresh continental parsley leaves
1 tsp sumac
Greek-style natural yoghurt, to serve
1 tbs toasted pine nuts, to serve
1 tbs olive oil
1/2 brown onion, finely chopped
2 tbs pine nuts, finely chopped
1 tbs Middle Eastern spice mix
100g lamb mince
- To make the filling, heat the oil in a medium frying pan over medium-low heat. Add the onion and pine nuts and cook, stirring, for 6 minutes or until onion is soft. Increase heat to high. Add the spice mix and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until mince changes colour. Transfer to a heatproof bowl. Set aside to cool slightly.
- Meanwhile, place the brown onion in the bowl of a food processor and process until finely chopped. Add the lamb and season with salt and pepper. Process until finely minced. Gradually add burghul, processing well between each addition until the mixture comes together. Divide into 12 equal portions.
- Press out 1 portion of lamb mixture on a clean work surface to an 8cm-diameter disc. Place 1 teaspoon of filling in the centre of the disc. Bring the edges together to enclose the filling, and repeat with the remaining lamb mixture and filling to make 12 kibbeh balls.
- Add enough oil to a medium saucepan to reach a depth of 5cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add half the kibbeh and cook for 2-3 minutes or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining kibbeh, reheating the oil between batches.
- Combine the red onion, parsley and sumac in a bowl. Divide among serving plates and top with the kibbeh. Top with a dollop of yoghurt and sprinkle with pine nuts to serve.
Freezing tip: Prepare this recipe to the end of step 3 up to 3 months ahead. Layer the kibbeh between sheets of non-stick baking paper in an airtight container. Label, date and freeze. Thaw in the fridge overnight. Continue from step 4, 15 minutes before serving.
Good Taste - November 2007, Page 84
Recipe by Alison Roberts
Recipes related to Kibbeh:
Lamb kibbeh | Baked kibbeh with onion and pine nuts | Fish Kibbeh | Potato Kibbeh | Kibbeh Bi Laban | Eggplant and Kibbeh Stew