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Lebanese Kibbeh

Lebanese Kibbeh

By Sana Hussein
0’ Prep time
45’ Cook time
45’ Total time
585 Calories
6 Serving

Summary

You can never have too many main course recipes, so give Lebanese Kibbeh a try. This recipe serves 6. One portion of this dish contains roughly 32g of protein, 41g of fat, and a total of 585 calories. For $2.99 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of middl eastern cuisine. It is brought to you by Foodista. 3 people have made this recipe and would make it again. If you have greek yogurt, lamb, mint, and a few other ingredients on hand, you can make it. With a spoonacular score of 61%, this dish is solid. If you like this recipe, take a look at these similar recipes: Lebanese Kibbeh With Lemon Tahini, Lebanese Kibbeh With Lemon Tahini, and Kibbeh.
Sana Hussein 0 Followers

Step by Step

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Step 1

1) Preheat the oven to 375F degrees. Rinse the bulgur wheat in a sieve and squeeze out the excess moisture.
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Step 2

2. Mix the lamb, onion and seasoning, kneading the mixture to make a thick paste. Add the bulgur wheat and blend together.
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Step 3

3. To make the filling, heat the oil in a frying pan and fry the onion until golden. Add the lamb or veal and cook, stirring, until evenly browned and then add the pine nuts, allspice and salt and pepper.
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Step 4

4. Oil a large baking dish and spread half of the meat and bulgur wheat mixture over the bottom. Spoon over the filling and top with a second layer of meat and bulgur wheat, pressing down firmly with the back of a spoon.
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Step 5

5. Pour the melted butter over the top and then bake on the oven for 40-45 minutes until browned on top.
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Step 6

6. Meanwhile make the yogurt dip: Blend together the yogurt and garlic, spoon into a serving bowl and sprinkle with the chopped mint.
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Step 7

7. Cut the cooked kibbeh into squares or rectangles and serve garnished with mint and accompanied by rice and the yogurt dip. NOTES The national dish of Syria and the Lebanon in Kibbeh, as kind of meatball made from minced lamp and bulgur wheat. Raw kibbeh is the most widely eaten type, but this version is very popular too.

Ingredient

  • black pepper
    black pepper
    6
  • butter
    butter
    1 tbsp
  • garlic
    garlic
    3 cloves
  • greek yogurt
    greek yogurt
    500 milliliters
  • mint
    mint
    1 1 tbsp
  • onion
    onion
    1 large 1
  • ground lamb
    ground lamb
    226.8 grams
  • cooking oil
    cooking oil
    2 tbsps
  • pine nuts
    pine nuts
    67.5 grams
  • lamb
    lamb
    453.59 grams
  • ground allspice
    ground allspice
    0.5 teaspoons
  • bulgur
    bulgur
    105 grams

Nutrition Facts

View nutrition facts
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