Mains
ChefLoubna Fawaz
Grilled Kibbeh Patties
Making kibbeh patties is neither easy nor quick, but the result is well worth all the effort. Try this kibbeh patties recipe in the style of Shou Tabkhin El Yom.
Ingredients
Start here, then move straight into the method.
- 1 kilo finely ground or very finely minced lamb
- 1 kilo coarsely ground meat
- 3 dry onions
- 1.5 kilos fine bulgur
- Salt
- Ghee
- A pinch of seven-spice or black pepper
- A pinch of dried basil
- Kibbeh spice mix: dry onion, basil, hot red pepper
Method
Follow the cooking sequence without leaving the page.
- Finely chop the dry onion and fry it in ghee until well softened... add the minced meat and stir well until the meat is cooked; add salt, spices and a pinch of dried basil.
- Wash the fine bulgur and squeeze it by hand until the bulgur absorbs the water and becomes soft.
- Prepare the kibbeh mixture: blend the dry onion with basil and red pepper in a food processor.
- When the bulgur is tender, add the kibbeh mixture (also called the kibbeh dressing) and also the fine smooth minced meat, and knead it well with the mixture and the bulgur.
- At this point we have both the kibbeh dough and the kibbeh filling ready.
- Form the kibbeh dough into circles or small balls... press the ball onto a small plate to take the plate's shape, put two tablespoons of the filling in it, then place a second layer over the kibbeh and filling and begin rolling the plate so that the stuffed disc forms. Gently lift the kibbeh off the plate and place it directly on the baking tray.
Recipe tags
MainsLevantNut freeEgg free
