Fried lamb kibbeh
Fried lamb kibbeh combines soaked bulgur wheat with spiced lamb mince and toasted pine nuts, creating a delicious Middle Eastern dish. The kibbeh is shaped into ovals and fried until crispy for a rich, flavorful experience.
Cook time 25 min
Prep time 30 min
Ingredients:
1 cup bulgur10 oz lamb mince
1 onion
2 tbsp pine nuts
Fried lamb kibbeh is a delicious and popular Middle Eastern dish that combines bulgur wheat, spiced lamb mince, and flavorful pine nuts. This traditional dish is known for its unique texture and rich flavors, making it a favorite at family gatherings and festive occasions. Follow this recipe to create authentic and crispy kibbeh at home.
Instructions:
- Place 1 cup of bulgur in a large bowl and cover with cold water. Allow it to soak for about 30 minutes until softened. Drain well, squeezing out any excess water. Set aside.
- Dice the onion finely.
- In a skillet, heat a small amount of oil over medium heat. Add the diced onion and sauté until translucent.
- Add the lamb mince to the skillet with the onions. Cook until the lamb is browned and cooked through. Stir occasionally to ensure it cooks evenly.
- Add salt, black pepper, ground allspice, and ground cinnamon to the lamb mixture. Stir to combine.
- Toast the pine nuts in a small dry pan until they are golden brown, then add them to the lamb mixture. Stir well and remove from heat. Let the mixture cool down a bit.
- In a large mixing bowl, combine the soaked and drained bulgur with the cooked lamb mixture. Mix well until the ingredients are thoroughly combined. You may use your hands to mix it, ensuring an even distribution of all ingredients and a cohesive mixture. Use a food processor if a smoother texture is desired.
- Wet your hands with a little cold water to prevent sticking. Take a portion of the mixture (about the size of a golf ball) and shape it into a smooth ball.
- Gently press your thumb into the center of the ball to form an indentation, then carefully shape the ball into an oval with slightly pointed ends. Ensure the walls of the kibbeh are fairly thin and even. Repeat with the remaining mixture.
- In a deep frying pan or pot, heat enough oil to deep-fry the kibbeh over medium heat. The oil should be around 350°F (175°C).
- Carefully place the kibbeh in the hot oil, a few at a time, without overcrowding the pan. Fry until they are golden brown and crispy, which should take about 4-6 minutes. Turn them occasionally for even cooking.
- Remove the kibbeh with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
- Serve the fried lamb kibbeh hot, accompanied by a side of yogurt dip or tzatziki, and a fresh salad if desired.
With its crispy exterior and savory filling, fried lamb kibbeh is a delightful treat that brings a taste of the Middle East to your table. Serve it with a side of yogurt or a fresh salad for a complete and satisfying meal. Enjoy your homemade kibbeh and the compliments from your guests!
Fried lamb kibbeh FAQ:
The oil should be heated to around 350°F (175°C) for frying the kibbeh. This temperature ensures that the kibbeh cooks evenly and achieves a crispy exterior.
Fry the kibbeh for about 4-6 minutes until they are golden brown and crispy. Make sure to turn them occasionally to ensure even cooking.
Yes, you can freeze uncooked kibbeh. Shape them and place them on a baking sheet to freeze individually, then transfer to a freezer bag. They can be cooked from frozen—just increase frying time by a few minutes.
You can substitute lamb mince with beef or turkey mince if you prefer. Adjust the seasoning slightly to match your chosen meat's flavor profile.
Store leftover fried kibbeh in an airtight container in the refrigerator for up to 2 days. Reheat in an oven to maintain crispiness.
Tips:
- Soak the bulgur in warm water for about 20 minutes before using it. This will help soften the grains and make them easier to mix with the other ingredients.
- Finely chop the onion to ensure it blends well with the lamb mince, providing a smoother texture in the kibbeh mixture.
- Toast the pine nuts lightly in a dry pan until they turn golden brown. This step enhances their flavor and adds a nice crunch to the kibbeh.
- Use cold water to wet your hands while forming the kibbeh patties. This prevents the mixture from sticking to your hands, making it easier to shape.
- Fry the kibbeh in small batches to avoid overcrowding the pan, which can cause the temperature of the oil to drop and result in greasy kibbeh.
- Drain the fried kibbeh on paper towels to remove any excess oil and ensure they stay crispy.
Nutrition per serving
4 ServingsCalories 390kcal
Protein 18g
Carbohydrates 33g
Fiber 6g
Sugar 2.75g
Fat 22g
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