Lebanese Kibbeh Pies

8 servings

50 minutes

Kibbeh, deep-fried patties made from bulgur and minced meat, are made throughout the Middle East. But in Syria and Lebanon, it is treated in a special way: the way a woman cooks kibbeh is used to determine how good a housewife she is. Kibbeh must be spicy, with pepper, cinnamon, and even fresh mint added to it. Some of the minced meat is mixed with bulgur and spices - this is the base, and some is fried with onions and used as a filling. The smaller the bulgur, the easier it will be to cook.

Energy value per serving

• Calories: 361.7
• Proteins: 14.9g
• Fats: 22g
• Carbohydrates: 22.2g

Ingredients

• Minced lamb: 450 g
• Bulgur: 220 g
• Fresh mint: 10 g
• Onion: 2 head
• Pine nuts: 70 g
• Ground allspice: 1 tsp
• Ground cumin (zira): 0.5 tsp
• Ground cinnamon: 0.5 tsp
• Olive oil: 30 ml
• Vegetable oil: 1 l
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Soak fine bulgur in cold water for 30 minutes. Then drain the water and squeeze it through a towel to remove excess moisture.

   Required ingredients:

   • Bulgur: 220 g

2. Fry finely chopped onion in olive oil in a frying pan.

   Required ingredients:

   • Olive oil: 30 ml

3. Add half of the minced meat, mix it, breaking it up with a spatula.

   Required ingredients:

   • Minced lamb: 450 g

4. Add fried pine nuts, ground allspice, cumin, cinnamon, salt, and black pepper. Fry for 10 minutes, stirring. Then remove from heat and let cool slightly.

   Required ingredients:

   • Pine nuts: 70 g
   • Ground allspice: 1 teaspoon
   • Ground cumin (zira): 0.5 teaspoon
   • Ground cinnamon: 0.5 teaspoon
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Mix bulgur with the remaining minced meat, chopped onion, and mint.

   Required ingredients:

   • Bulgur: 220 g
   • Minced lamb: 450 g
   • Onion: 2 heads
   • Fresh mint: 10 g

6. Add a teaspoon of salt and pepper, blend until the consistency of dough. If the mixture is too dry, you can add an ice cube to the blender.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

7. With hands dampened in cold water, take a ball of bulgur dough the size of an egg, roll it into a ball, then press a dent in it with your finger. Place the filling in the dent, carefully close the opening and shape the pastry into a lemon-like form with elongated ends.

8. Place the filling in the indentation, carefully close the opening, and shape the pastry into an elongated form resembling a lemon.

   Required ingredients:

   • Minced lamb: 450 g

9. Heat vegetable oil to 180 degrees and fry the kibbeh for 10 minutes.

   Required ingredients:

   • Vegetable oil: 1 l

10. Place the ready pies on paper towels. Serve.

    Required ingredients:

    • Vegetable oil: 1 l