Fried Lamb’s Brain Kibbeh

Name: Fried Lamb’s Brain Kibbeh
Yield: Serves 4
Cuisine: Lebanese
Ingredients: 2 sets lamb’s brains, blanched and peeled; 70 ml extra virgin olive oil; 1 tablespoon diced roasted red capsicum (pepper); 2 tablespoons pine nuts, roasted; ½ teaspoon sea salt; 2 small cloves garlic, chopped; 20 ml fresh lemon juice, strained; 80 ml tahini; 50 g firm feta, diced; 1 tablespoon diced roasted red capsicum (pepper); 1 teaspoon mild chilli powder; 1 tablespoon grated red onion; ½ teaspoon ground cumin; 160 g fine burghul (cracked wheat), soaked in cold water for 15 minutes; 160 g fine burghul (cracked wheat), soaked in cold water for 15 minutes; 1 teaspoon freshly ground black pepper; ½ teaspoon sweet paprika; ½ teaspoon ground allspice; 1 teaspoon sea salt; 2 tablespoons plain flour, seasoned with salt and pepper; 2 tablespoons plain flour, seasoned with salt and pepper; vegetable oil, for deep-frying; 1 brown onion, sliced into fine rings; 300 g eggplant (aubergine); ½ teaspoon cumin seeds, roasted and ground; 2 tablespoons plain flour, seasoned with salt and pepper; 300 g eggplant (aubergine); 160 g fine burghul (cracked wheat), soaked in cold water for 15 minutes; 500 g minced lamb

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Considered the national dish of Lebanon, kibbeh is always included at mealtimes in one guise or another. These torpedo-shaped patties of cracked wheat and minced lamb can be served raw like tartare or fried; some are moulded and left hollow in the centre, some are filled with the sweet-tasting tail fat from lamb, and others are stuffed with a variety of things, such as nuts and vegetables. Having tasted many different kibbeh preparations in Beirut, I decided my favourites were the fried one

Ingredients

Asia
Lebanon
Main course
Mediterranean

Ingredients

Method