Cooked Kibbeh

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A Lebanese mezze staple - there's nothing quite like these. Some recipes use bulgur wheat, but like most others it's a family recipe.

Serves: 4

Prep Time: 15-20 minutes

Cooking Time: 10 minutes

Source: Own

Ingredients:

• 150g Onions, finely chopped

• 300g Minced Lamb

• 100g Clarified Butter

• 100g Pine Seeds

• 1g Ground Cinnamon

• 1g Allspice

• 1g Bay Leaves

• Salt to taste
  

Method:

1. Gently fry the onions in clarified butter until transparent.

2. Add pine seeds and continue frying until the nuts are lightly browned. Increase heat slightly and add lamb and stir until the meat begins to brown and all juices have evaporated.

3. Remove from heat and add salt, cinnamon and Baharat (4 parts black pepper, 4 parts cumin seeds, 3 parts cloves, 3 parts cinnamon, 3 parts coriander seed, 1 part cardamom pods, 3 parts nutmeg & 6 parts paprika. Toast the spice in a dry skillet before grinding).

4. Prepare raw kibbeh as per the recipe.

5. Shape a small piece of raw kibbeh into an egg sized ball and roll in wet hands until smooth. Make a hole in the centre and work around until you have a shell of even thickness. Fill centre with cooked kibbeh mixture, moisten top and seall well. Roll ball in hands until shaped like a pointed egg ensuring that there are no craks in the outer layer (as this will result in breakage during cooking).

6. Fry in hot oil to a golden colour.