Lebanese Kibbeh Recipe
Introduction
Let yourself be transported to the aromatic streets of Beirut with this exquisite Lebanese Kibbeh dish. A celebration of textures and flavors, this dish combines the savory richness of ground lamb with the nutty, aromatic notes of spices and pine nuts. A meal to be savored and shared, it transforms simple, rustic ingredients into a culinary experience of the Mediterranean sun. Dive into this adventure and discover the magic of Lebanese culinary traditions.
Serves: 2, Difficulty: Expert
Preparation Time: 30 minutes, Cooking Time: 40 minutes
Ingredients
- 200 grams ground lamb
- 100 grams bulgur wheat
- 1 medium onion, finely chopped
- 30 grams pine nuts
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 30 ml olive oil
- 5 grams fresh parsley, chopped
Method
- Preheat your oven to 180°C.
- Soak the bulgur wheat in cold water for 10 minutes, then drain and squeeze out the excess water.
- In a large bowl, mix the ground lamb, bulgur, onion, allspice, cinnamon, cumin, salt, and black pepper.
- In a saucepan, heat the olive oil and sauté the pine nuts until golden. Remove and mix with the lamb and bulgur mixture.
- In a baking dish, spread a layer of the lamb mixture, press it down to ensure it is compact. Add a sprinkle of chopped parsley.
- Drizzle a little olive oil on the top to ensure the Kibbeh stays moist.
- Bake for 30-40 minutes until golden brown on top.
- Let it rest for a few minutes before cutting into pieces and serving.
Tips
- Ensure the Kibbeh mixture is tightly packed to prevent it from falling apart.
- Let the dish rest for a few minutes after baking for easier serving and to enhance flavors.
Nutritional Information
| Nutritional Element | Per 100g | Per Serving |
|---|---|---|
| Energy | 250 kcal (1045 kJ) | 450 kcal (1875 kJ) |
| Fat | 15g | 27g |
| Saturated Fat | 5g | 9g |
| Carbohydrates | 15g | 27g |
| Sugars | 1g | 2g |
| Proteins | 20g | 36g |
| Salt | 1g | 2g |
