Kibbeh
Oven-baked lamb, bulgar wheat and pine nuts, warmed with clove and allspice, a Lebanese dish. It's finished with raw lamb, smoothing top.
55 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 25 min · 55 min total
- easy
- 1
In a small bowl, soak bulgur in enough warm water to cover by 1 inch for 1 hour and drain.
- 2
In a skillet, cook ½ cup chopped onion and garlic clove in 2 tblsps oil over moderate heat for 5 minutes or until the onion is softened.
- 3
Add ¼ of the ground lamb, pine nuts, ¾ tsp allspice and ½ tsp salt and cook, stirring, for 5 minutes or until lamb is no longer pink.
- 4
In a bowl combine the remaining lamb, bulgur, 1/3 cup chopped onion, 1 ½ tsps salt and 1 tsp allspice.
- 5
Spread half of raw lamb in a buttered 1-quart baking dish; cover with cooked lamb, and top with remaining raw lamb, smoothing top.
- 6
With a sharp knife, etch a diamond pattern on top of the ground lamb (where you intend to cut it once cooked), dot with butter and bake for 20-25 minutes.
- 7
Cut into 4 pieces and serve hot or chilled. This is excellent eaten with tzatziki or plain greek-style yoghurt and Salad.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
