Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Lebanese Kibbeh
Bulgur and lamb shells stuffed with spiced minced meat and pine nuts, fried golden — Lebanon's most prized dish.
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1 hrPrep🔥
15 minCook🍽️
5Serves📊
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Ingredients
- For shell: 1.5 cups fine bulgur (soaked 30 min), 500g lean lamb, 1 onion, 1 tsp allspice, 1 tsp cinnamon, salt
- For filling: 300g lamb mince, 1 onion, 50g pine nuts, 1 tsp allspice, 1 tsp cinnamon, 1 tsp sumac, oil, salt
- Oil for frying
Instructions
- Cook the filling: brown onion in oil, add pine nuts, then mince and spices; cool.
- Drain the bulgur very well.
- Blend with lamb, onion, spices and salt to a smooth, sticky paste.
- Wet your hands; take a ball of paste, hollow it with your thumb to form a shell.
- Fill with the cooled mince; close into a torpedo shape with pointed ends.
- Fry in 170C oil 5 minutes until golden.
- Drain on paper.
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Tara’s tips
- The shell paste must be smooth and sticky — process well.
- Make smaller kibbeh for canapés; bigger for mains.
Serving suggestions
- Serve with yoghurt and lemon wedges.
Storage & reheating
Uncooked kibbeh freeze well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian kibbeh?
Pumpkin kibbeh (kibbeh al-yaqtin) is wonderful — pumpkin and bulgur shells.
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