Kibbeh with lamb
8 servings
50 minutes
Kibbeh with lamb is a gastronomic treasure of Lebanon, embodying the richness of Eastern flavors and aromas. Bulgur and lamb are transformed into a tender shell that conceals a fragrant filling of spiced minced meat, pine nuts, and sumac. This dish has a crispy crust but a soft, juicy center that delivers an explosion of flavors—from the slight tang of sumac to warm notes of cinnamon and allspice. Kibbeh is not just a treat but a symbol of hospitality, traditionally served at celebrations and family meals. It is accompanied by refreshing yogurt and mint, creating the perfect balance of flavors. This dish reveals the heart of Lebanese cuisine, connecting ancient traditions with impeccable taste that conveys the spirit of Eastern culinary art.
1
To prepare the filling, heat olive oil over medium heat and sauté the chopped onion for about ten minutes. Add the minced meat and fry, stirring constantly, for another seven minutes. Season to taste, add a quarter teaspoon of allspice and the same amount of cinnamon, cook for another four minutes, then transfer everything to a bowl, add the toasted pine nuts and sumac, and let the filling cool.
- Olive oil: 1 tablespoon
- Onion: 2 heads
- Ground beef: 220 g
- Salt: to taste
- Ground allspice: 1 teaspoon
- Cinnamon: 1 teaspoon
- Pine nuts: 40 g
- Sumac: 1 tablespoon
2
To prepare the top layer, rinse the bulgur, season with salt to taste, sprinkle with black pepper, half a teaspoon of allspice and the same amount of cinnamon, and add finely chopped onion. Grind the lamb twice through a meat grinder and mix thoroughly with the bulgur. Set aside for a moment, covering the bowl with a kitchen towel.
- Bulgur: 210 g
- Salt: to taste
- Ground black pepper: 0.3 teaspoon
- Ground allspice: 1 teaspoon
- Cinnamon: 1 teaspoon
- Onion: 2 heads
- Shoulder of lamb: 680 g
3
Divide the mixture of bulgur and lamb into 16 equal parts. Roll each into a ball, gently make an indentation in the center with your finger, fill it with filling (about one and a half tablespoons of filling per kibbeh), then pinch the edges and shape it into an oval. Do the same with the remaining filling.
- Ground beef: 220 g
- Bulgur: 210 g
- Pine nuts: 40 g
4
In a frying pan or deep skillet, heat canola oil and fry the meatballs in batches of a few pieces (about four minutes each). Remove excess fat with a paper towel. Place the kibbeh on a plate, garnish with yogurt and mint leaves, and sprinkle with sumac.
- Rapeseed oil: to taste
- Natural yoghurt: to taste
- Fresh mint: to taste
- Sumac: 1 tablespoon