Kibbeh

Name: Kibbeh
Yield: Makes 15
Ingredients: 2 tablespoons plain (all-purpose) flour; ½ teaspoon ground allspice; ½ teaspoon ground cinnamon; 80 ml (2½ fl oz/⅓ cup) beef stock; 1 onion, grated; 2 tablespoons pine nuts, roughly chopped; 100 g (3½ oz) minced (ground) lean lamb; 1 small onion, finely chopped; 2 teaspoons olive oil; 240 g (8½ oz/1⅓ cups) fine burghul (bulgur); 1 teaspoon ground allspice; 150 g (5½ oz) lean lamb, chopped; 2 tablespoons chopped mint; oil, for deep-frying

Preparation info

Makes
15

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

240 g (8½ oz/1⅓ cups) fine burghul (bulgur)
150

Main course
Spicy

Method

Cover the burghul with boiling water and leave for 5 minutes. Drain in a colander, pressing well to remove the water. Spread on paper towels to absorb any moisture.
Process the burghul, lamb, onion, flour and allspice until a fine paste forms. Season well, then refrigerate for 1 hour.
To make the filling, heat the olive oil in a frying p

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Part of

Meat

Lamb

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