Lamb Kibbi Balls

Name: Lamb Kibbi Balls (Kibbi Kebab Lahm (kib-bee kib-bab lah-him))
Yield: About 20
Cuisine: Lebanese
Ingredients: 3 cups canola oil (for frying); 1½ teaspoon salt; ¾ cup diced yellow onion (½ inch); ½ pound ground lamb; (You can substitute ground beef or ground chicken for the lamb in filling #1 or #2. The recipe and procedure remain the same.); ½ tablespoon melted butter; 1 cup diced red bell pepper (¼ inch); ¾ teaspoon salt; 1 cup diced yellow onion (¼ inch); ¼ cup coarsely chopped walnuts; (You can substitute ½ pound beef—top round London broil—for the lamb.); 1¼ cups bulgur #1 fine (soak overnight); ½ teaspoon ground allspice; 1 tablespoon sumak; 1 tablespoon extra-virgin olive oil; ¼ teaspoon coarsely ground black pepper; 1½ tablespoons toasted pine nuts; ½ pound lean lamb (from the leg) cut into 1-inch cubes; 1½ cups diced yellow onion (¼ inch); ¼ teaspoon ground cinnamon; Bulgur #1 (fine), found at specialty markets or online.

Kibbi Kebab Lahm (kib-bee kib-bab lah-him)

Preparation info

About
20

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

My mother could not make enough of these when we were growing up. They are so easy to pick up and munch on. Even though the ingredients are identical to the tray form, (kibbi trays), the crisp outer shell with the moist filling of meat, onions and pine nuts is irresistible. Choose either filling below for your kibbi balls. Filling #2 is excellent for kibbi balls in cilantro yogurt (kibbi labaniyeh).

Ingredients

Asia
Lebanon
Starter
Mediterranean
Spicy

Ingredients

Method