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

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).