Lebanese Kibbeh
Lebanese Kibbeh is a main course that serves 6. One portion of this dish contains around 32g of protein, 41g of fat, and a total of 585 calories. For $2.99 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. A mixture of onion, sprg mint, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes. 3 people have tried and liked this recipe. It is a budget friendly recipe for fans of middl eastern food. Overall, this recipe earns a solid spoonacular score of 68%. If you like this recipe, take a look at these similar recipes: Lebanese Kibbeh With Lemon Tahini, Lebanese Kibbeh With Lemon Tahini, and Kibbeh.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
3/4 cup Bulgur wheat
1 pound Finely minced lean lamb, (or beef)
1 large Onion, grated
1 tablespoon Melted butter
Salt & fresh ground black pepper, to taste
1 sprg mint, for garnish
2 tablespoons Oil
1 Onion, finely chopped
8 ounces Minced lamb or veal
1/2 cup Pine nuts
1/2 teaspoon Ground allspice
2 1/2 cups Greek yogurt
3 Cloves garlic, crushed
1 tablespoon Chopped fresh mint
Equipment:
sieve
oven
frying pan
baking pan
bowl
Cooking instruction summary:
1) Preheat the oven to 375F degrees. Rinse the bulgur wheat in a sieve and squeeze out the excess moisture. 2. Mix the lamb, onion and seasoning, kneading the mixture to make a thick paste. Add the bulgur wheat and blend together. 3. To make the filling, heat the oil in a frying pan and fry the onion until golden. Add the lamb or veal and cook, stirring, until evenly browned and then add the pine nuts, allspice and salt and pepper. 4. Oil a large baking dish and spread half of the meat and bulgur wheat mixture over the bottom. Spoon over the filling and top with a second layer of meat and bulgur wheat, pressing down firmly with the back of a spoon. 5. Pour the melted butter over the top and then bake on the oven for 40-45 minutes until browned on top. 6. Meanwhile make the yogurt dip: Blend together the yogurt and garlic, spoon into a serving bowl and sprinkle with the chopped mint. 7. Cut the cooked kibbeh into squares or rectangles and serve garnished with mint and accompanied by rice and the yogurt dip. NOTES The national dish of Syria and the Lebanon in Kibbeh, as kind of meatball made from minced lamp and bulgur wheat. Raw kibbeh is the most widely eaten type, but this version is very popular too.
Step by step:
1. Preheat the oven to 375F degrees. Rinse the bulgur wheat in a sieve and squeeze out the excess moisture.
2. Mix the lamb, onion and seasoning, kneading the mixture to make a thick paste.
3. Add the bulgur wheat and blend together.
4. To make the filling, heat the oil in a frying pan and fry the onion until golden.
5. Add the lamb or veal and cook, stirring, until evenly browned and then add the pine nuts, allspice and salt and pepper.
6. Oil a large baking dish and spread half of the meat and bulgur wheat mixture over the bottom. Spoon over the filling and top with a second layer of meat and bulgur wheat, pressing down firmly with the back of a spoon.
7. Pour the melted butter over the top and then bake on the oven for 40-45 minutes until browned on top.
8. Meanwhile make the yogurt dip: Blend together the yogurt and garlic, spoon into a serving bowl and sprinkle with the chopped mint.
9. Cut the cooked kibbeh into squares or rectangles and serve garnished with mint and accompanied by rice and the yogurt dip. NOTES The national dish of Syria and the Lebanon in Kibbeh, as kind of meatball made from minced lamp and bulgur wheat. Raw kibbeh is the most widely eaten type, but this version is very popular too.
Nutrition Information:
covered percent of daily need
