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30 EN

Recipe for Lebanese lamb kibbeh

Ingredients:

115 g bulgur wheat

325 g lamb cut into cubes, without bones

15 ml (1 tablespoon) sunﬂower oil

6 g noble sweet paprika

1 small, ﬁnely diced onion

30 ml (2 tablespoons) pignolia

50 g ﬂour

2.5 ml (1/2 teaspoon) ground spices including salt, freshly ground black

pepper and your favourite spices

Preparation:

1. In a covered pot of water, bring the bulgur wheat to a boil. Cook slowly for

15 minutes then drain and put aside.

2. Use the ﬁne disc to mince the lamb then put it aside.

3. Heat oil in a pan and gently roast the onion cubes for 5–6 minutes until golden

brown.

4. Add the pignolia and gently roast for another 30–60 seconds.

Add one third of the minced lamb and gently roast for approx. 10 minutes.

Season the ingredients using half of the spice mix.

5. Blend the drained bulgur with the remaining lamb and season the mixture

with the other half of the spice mix. Attach the dough hook to the food

processor and blend the ingredients for 5 minutes at speed level 1.

Add 50 g ﬂour and blend with the dough hook until the ﬂour is mixed in.

6. Push the bulgur mixture through the kibbeh attachment and cut it every

7.5 cm.

7. Close the ends and ﬁll each portion with 1 teaspoon of the gently roasted

minced meat. Close the ﬁlling hole and shape the portion into a ball.

8. Heat the oil to approx. 160 °C then fry the kibbeh balls in portions for

3–4 minutes on each side until golden brown. While frying the remaining

balls, keep the ﬁnished ones warm in the oven.

9. Serve the hot kibbeh balls along with a spicy yoghurt dressing and salad.