Kibbeh with labneh or with meat and cheese... this recipe has become a very popular appetizer.

500 g fine bulgur, soaked in warm water for 15 minutes

300 g finely ground meat

1 onion

1 tbsp kibbeh spice mix

1 tsp ground cinnamon

A few leaves of basil, mint, and marjoram

Salt (to taste)

Meat filling:

100 g ground meat

Oil and 1 small onion

1 tbsp pine nuts

1/2 tsp salt

1/2 tsp allspice

1/2 tsp sumac

Mozzarella cheese

or

Labneh

Drain the bulgur well, then knead it together with the kibbeh meat.
Chop the onion and place it in a food processor; add the kibbeh spice, cinnamon, basil, mint, marjoram, and salt, and pulse until finely blended.
Add the bulgur and the meat and process again until you have a cohesive kibbeh dough.
Shape the kibbeh dough into small or medium balls, make a hollow in each, then fry the patties in oil.
Prepare the filling: finely chop the onion and sauté it until softened, then add the meat and cook until done.
Add the spices, salt, sumac, and pine nuts; stir briefly then remove from the heat.
Arrange the fried kibbeh patties hot on a plate. Put a little mozzarella into the hollow of each, then add some of the meat-and-pine-nut filling, and sprinkle a little grated cheese on top.
To make kibbeh with labneh: after the fried kibbeh cools slightly, pipe or spoon some labneh into the cavities using a piping bag or a spoon.
Garnish as desired and serve immediately.

This kibbeh with labneh or with meat and cheese recipe is from a friend and chef on the Shu Tabkhin Today website

Visit his page by clicking his name

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Kibbeh with Labneh or with Meat and Cheese

Prep checklist