Lebanese Kibbeh

Ingredients list for Lebanese Kibbeh

• 300 grams Lamb mince
• 3/4 cup Burghul (bulgur or burgul) soaked for 1/2 hour
• 1 medium Onion
• to taste Salt
• 1 teaspoon Cumin powder
• 1/4 teaspoon Black pepper powder
• 1/4 teaspoon Kashmiri red chilli powder
• to deep fry Oil
• For stuffing
• 1 medium Onion
• 2 tablespoons Olive oil
• 3 tablespoons Minced lamb
• to taste Salt
• 2 tablespoon Pine nuts(chilgoza) roasted

Method

1. Strain the burghul pressing it through a strainer so that all the water is drained out. Set aside. Chop onion finely. Place keema in a mixer jar. Add onion, salt, cumin powder, pepper powder and red chilli powder.
2. Grind till fine and smooth. Heat sufficient oil in a wok. Transfer keema into a bowl. Add burghul and mix well. Keep it in a refrigerator to chill for a while. For the stuffing finely chop onion. Heat olive oil in a non stick pan.
3. Add onion and sauté lightly. Add keema and salt. Sauté for 5 minutes. Add pine nuts and mix. Dampen your palms, take a portion of keema-burghul mixture, stuff it with keema-pine nut mixture and roll so that the stuffing is completely enclosed. Shape into an oval. Slide the kibbehs into hot oil and deep fry, on medium heat, till cooked, golden brown and crisp. Drain on absorbent paper. Serve hot.

Nutrition Info