Kibbeh is a classic Lebanese dish made from minced lamb and burghul (hulled, steamed wheat kernels). Fragrant spices such as cinnamon and nutmeg give this popular snack its distinctive Middle Eastern flavour.
25 Item
1H 5M



1.Soak burghul in warm water 10 minutes; drain.
2.Blend or process burghul, mince, onion and salt until the mixture forms a smooth paste.
3.For the filling, heat butter in small frying pan; cook mince and onion, stirring, until browned lightly. Add nuts, chilli, spices and bay leaf; cook, stirring, 10 minutes. Discard cinnamon stick and bay leaf.
4.Roll 1½ tablespoons of burghul mixture into balls. Make a small hole in the centre with your finger; fill with one heaped teaspoon of the filling. Roll the ball to enclose filling and form an oval shape. Repeat with remaining burghul mixture and filling.
5.Heat oil in wok; deep-fry balls about 2 minutes or until well-browned. Drain on absorbent paper.

Related stories