Entrees > Middle Eastern Recipes > Kibbeh >
Kibbeh
Lebanese bulgur lamb patties
2/3 C cracked wheat (medium-coarse bulgur)
Water
1 C fresh mint leaves
1 onion, chopped
1 tsp. cumin
1 tsp. allspice
1 tsp. salt
Black pepper to taste
1-1/2 LBS lean ground lamb
3 TBS olive oil
Place cracked wheat in microwave-safe bowl; cover with water. Microwave on high for one or two minutes, or until water is absorbed and cracked wheat swells. Stir gently; allow mixture to stand until cooled. Place mint leaves and onions in a food processor. Process until mint and onion are finely chopped. Stir mint-onion mixture into cracked wheat. Add cumin, allspice, salt, and black pepper. Place ground lamb in a separate bowl; stir in cracked wheat mixture. Mix thoroughly. Using hands, shape lamb mixture into small patties. Add olive oil to a skillet over medium heat. Add Kibbeh patties; cook about six minutes on each side, turning once, until center is cooked through and outsides are golden brown in color.
Oven-Baked Kibbeh: Preheat oven to 350-degrees F. Press lamb mixture evenly into a greased 8x8-inch baking pan (with lamb being 3/4 to 1-inch thick). Drizzle three tablespoons olive oil over top. Bake until top is light brown, about thirty-five to forty minutes. Allow to cool, and then cut into diamond shapes.
Suggestion: Serve with lemon slices or serve in pita bread with sliced tomatoes, onion and dollops of plain yogurt.
*Kibbeh image (C) Ehedaya (2008). Used under the Creative Commons Attribution 3.0 Unported license.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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