Crispy bulgur shells stuffed with spiced lamb.
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.
Serves 6
Soak bulgur 15 min, drain, then knead with lean beef mince and salt until smooth.
Sauté onion, add lamb mince, allspice, and pine nuts. Cook until browned.
Form bulgur into oval shells, stuff with filling, and seal ends into torpedo shapes.
Deep-fry at 180°C until golden and crispy, about 4 minutes.
Keep hands wet when shaping to prevent sticking.
Bake instead of fry for a lighter version.
Store in fridge up to 3 days. Reheat in oven.
Per serving (150g) · 6 servings total
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