Lamb and Pine Nut Kibbeh
Ingredients
- 250 gBulgur wheat (fine)
- 500 gGround lamb (very fresh)
- 2 pcYellow onion (finely chopped)
- 50 gPine nut (whole)
- 1 tspFour spices powder
- 1 tspCinnamon powder
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 750 mlPeanut oil (for frying)
- 1 tspSeven spices mix
Method
A crispy bulgur shell that cracks under the teeth, releasing a heart of spiced meat and toasted pine nuts. The warm scent of cinnamon and seared meat fills the room.
- 1
Rinse the bulgur in cold water. Let it soak for 15 minutes. Squeeze firmly between your hands to extract all the water; the grain should be soft but not soggy.
- 2
In a pan, sauté a chopped onion. Add 200g of ground lamb and the pine nuts. Brown the meat until it is quite dry. Season with a pinch of allspice, cinnamon, and the seven-spice blend.
- 3
Finely chop the second onion. Mix the remaining raw lamb with the drained bulgur and the onion. Pass everything through a meat grinder or food processor until you get a smooth dough, as malleable as modeling clay.
- 4
Take a ball of dough the size of an egg. Hollow out a hole with your finger to form a thin shell. Fill with the cooked stuffing and close by pinching the ends to give it an ogive shape.
- 5
Deep-fry the kibbehs in oil at 180°C. The crust should become dark brown and very crunchy. Drain on paper towels as soon as the color is uniform.
Frequently asked questions
How do you get this dish right?
- Work with a bowl of ice water nearby to dampen your hands; this prevents the dough from sticking during shaping.
- If the dough is too fragile, pass it through the grinder a second time to refine the texture.
How long does this dish keep?
Keeps for 2 days in the fridge. To regain the crunch, reheat them in a hot oven, never in the microwave.
