Lamb kibbeh with yogurt and lemon dip

Lamb kibbeh with yogurt and lemon dip recipe

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Hailing from the Middle East, kibbeh are a traditional sharing snack with a wonderfully spiced lamb mince filling and a brilliantly crisp bulgur wheat crumb. Plate up a platter for your guests to devour alongside a creamy tahini and pomegranate dip for dunking. See method

  • Serves 6 (makes 18)
  • 45 mins to prepare and 45 mins to cook
  • 434 calories / serving

Ingredients

    For the casing

    • 250g (8oz) bulgur wheat
    • 500g minced lamb
    • 2 tsp ground cumin
    • 2 tsp ground coriander
    • 2 tsp allspice
    • 1 tsp cinnamon

    For the filling

    • groundnut oil, for frying
    • 1 onion, finely chopped
    • 2 garlic cloves, crushed
    • 2 tsp ground cinnamon
    • 2 tsp ground coriander
    • 2 tsp ground cumin
    • 1/2 tsp freshly grated nutmeg
    • 1 heaped tsp allspice
    • 1 x 250g pack minced lamb

    For the dip

    • 150ml (5fl oz) natural yogurt
    • ½ lemon, zested and juiced, plus wedges to serve (optional)
    • 2 tsp tahini
    • 1 x 80g pack pomegranate seeds
    • mint leaves, to serve (optional)

Each serving contains

  • Energy

    1825kj
    434kcal
    22%
  • Fat

    20g 28%
  • Saturates

    8g 42%
  • Sugars

    5g 6%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 38g Protein 31g Fibre 4.8g

Method

  1. Put the bulgur wheat in a bowl and just cover with cold water. Leave to soak for 20 minutes, then drain really well, squeezing out the excess water. Transfer to a food processor along with the mince, spices and some seasoning. Whizz until smooth, adding a little cold water to help it combine. Set aside while you make the filling.
  2. Heat 1 tsp groundnut oil in a frying pan over a medium heat. Add a pinch of salt and the chopped onion and cook until softened; about 5 minutes. Add the garlic and the spices and cook for 1 minute, before adding the lamb. Cook until browned, breaking up any clumps with a wooden spoon. Season with salt and pepper, to taste. Allow to cool a little.
  3. In a bowl, mix the yogurt with the lemon zest and juice, tahini, half of the pomegranate seeds and some salt and pepper.
  4. Wet your hands and shape the raw lamb and bulgur mixture into 18 balls. Using your index finger, make a deep hole down the centre of each ball to make a pocket for the filling. Stuff each ball with a spoonful of lamb filling, then press down to encase it. Reshape into a smooth egg shape with a pointed top and bottom.
  5. Preheat the oven to gas 4, 180°C, fan 160°C. Heat 3 tbsp groundnut oil in a frying pan and cook the kibbeh for 8-10 minutes, in batches, turning often, until they are golden brown and cooked through with no pink meat showing. Drain on kitchen paper, then keep them warm on a baking tray in the oven while you finish cooking the rest, changing the oil in between batches. Put the kibbeh on a platter with the yogurt dip, lemon wedges and mint leaves (if using). Sprinkle with the remaining pomegranate seeds to serve.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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