Grilled or Fried Kibbeh

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

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  • 500 g (1 lb) lean tender lamb, cubed
  • Salt
  • 1 large


Prepare the basic mixture as in the recipe for kibbeh nayé but using double the quantity of burghul, as given above. Pat into round, flat, biscuit shapes. Grill over charcoal or under a grill, or fry in hot oil until crisp and golden. Grilled kibbeh are dry and people like to dip them in hot fat.