Fried Lebanese Kibbeh
My fried Lebanese kibbeh is the dish that reminds me of summer evenings in Beirut, at my aunt's house. The crunchy bulgur and lamb crust hides a melting filling of pine nuts and cinnamon. Each bite is a journey to the Levant, a perfect balance of crispy and tender. I often make it for Friday dinner, with a tomato salad and a glass of laban. It's a dish that brings the whole family together around the table. Try it, you'll tell me!
Ingredients
- fine bulgur200 g
- ground lamb500 g
- onion1 large
- pine nuts50 g
- ground cinnamon1 tsp
- salt and pepperto taste
- frying oil500 ml
Nutrition
Instructions
- 1
Soak the bulgur in cold water for 20 minutes, then drain well.
- 2
Mix the bulgur with 300 g of ground lamb, season with salt and pepper, and knead until you get a smooth dough.
- 3
In a pan, sauté the chopped onion with 200 g of ground lamb and the pine nuts, add cinnamon, salt and pepper, and cook for 10 minutes.
- 4
Shape the bulgur dough into balls, make a hole in the center, fill with the stuffing, and close into a torpedo shape.
- 5
Fry the kibbehs in hot oil until golden brown, about 5 minutes each.
- 6
Drain on paper towels and serve hot with lemon.
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