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Kibbeh Meklieh

Makes aprox 20 kibbeh

For the kibbeh:

  • 2 cups burghul
  • 500g minced lamb
  • 1 medium onion finely chopped
  • 1 tsp mixed spices
  • 1 tsp mixed herbs
  • 1 tsp cumin powder
  • A pinch of chilli
  • 1/2 glass water

For the filling:

  • 200g minced lamb
  • 1 tbs olive oil
  • 1 medium onion finely chopped
  • 1 tbs pine nuts
  • 1 tsp mixed spices
  • Salt & pepper
Lebanese Recipes

** Important **

The mixed spices used here are the traditional '7 spices' you can buy off the shelf.

 

To make the kibbeh: Place burghul in bowl, cover with cold water and stand for 15 mins. Drain burghul and squeeze in hands to soften. Place the lamb in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.

To prepare the filling: Heat oil in pan, add onions and cook till soft. Add nuts, cook until lightly browned. Add lamb and spices, cook, stirring until lamb is browned.

Shape 1/4 cups of kibbeh into balls using damp hands. Hollow out the centres using thumb, and place a rounded teaspoon (or more) of filling inside. Shape kibbeh into ovals. Now deep-fry the kibbeh in hot oil (in batches) until browned all over and cooked through. Drain on absorbent paper. Serve with mezze.



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