Kibbeh

About This Recipe

The national dish of Lebanon: torpedo-shaped shells of fine bulgur and lean beef, filled with spiced lamb, pine nuts, and onion, then deep-fried until crisp.

Ingredients

Serves 6

• 250 gfine bulgur wheat
• 300 gminced lamb
• 1 pconion, finely diced
• 30 gpine nuts

Instructions

1. 1

   Make shell

   Soak bulgur 15 min, drain, then knead with lean beef mince and salt until smooth.

2. 2

   Make filling

   Sauté onion, add lamb mince, allspice, and pine nuts. Cook until browned.

3. 3

   Shape

   Form bulgur into oval shells, stuff with filling, and seal ends into torpedo shapes.

4. 4

   Fry

   Deep-fry at 180°C until golden and crispy, about 4 minutes.

Variations

• •

  Bake instead of fry for a lighter version.

Storage

Store in fridge up to 3 days. Reheat in oven.