Lebanese Kibbeh
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 68.42
- Health score: 19.00
- Weight Watcher points: 19.00
Summary
You can never have too many main course recipes, so give Lebanese Kibbeh a try. This recipe serves 6. One portion of this dish contains roughly 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. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of middl eastern cuisine. It is brought to you by Foodista. 3 people have made this recipe and would make it again. If you have greek yogurt, lamb, mint, and a few other ingredients on hand, you can make it. With a spoonacular score of 61%, this dish is solid. If you like this recipe, take a look at these similar recipes: Lebanese Kibbeh With Lemon Tahini, Lebanese Kibbeh With Lemon Tahini, and Kibbeh.
Ingredients
bulgur wheat0.75 cup
lamb1 pound
onion1 large
butter1 tablespoon
salt & ground pepper6 servings
sprg mint1
oil2 tablespoons- onion1
lamb8 ounces
pine nuts0.5 cup
ground allspice0.5 teaspoon
greek yogurt2.5 cups
garlic3 Cloves- mint1 tablespoon
Instructions
Step 1
Preheat the oven to 375F degrees. Rinse the bulgur wheat in a sieve and squeeze out the excess moisture.
Step 2
Mix the lamb, onion and seasoning, kneading the mixture to make a thick paste.
Step 3
Add the bulgur wheat and blend together.
Step 4
To make the filling, heat the oil in a frying pan and fry the onion until golden.
Step 5
Add the lamb or veal and cook, stirring, until evenly browned and then add the pine nuts, allspice and salt and pepper.
Step 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.
Step 7
Pour the melted butter over the top and then bake on the oven for 40-45 minutes until browned on top.
Step 8
Meanwhile make the yogurt dip: Blend together the yogurt and garlic, spoon into a serving bowl and sprinkle with the chopped mint.
Step 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.
Categories
Cuisines: Middle Eastern
Dish Types: lunch, main course, main dish, dinner