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Kibbeh

Preparation info
  • Makes

    15

    • Difficulty

      Medium

Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Ingredients

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

Method

  1. 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.
  2. Process the burghul, lamb, onion, flour and allspice until a fine paste forms. Season well, then refrigerate for 1 hour.
  3. To make the filling, heat the olive oil in a frying p

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