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Lamb Kibbeh

Lamb Kibbeh

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This traditional Levantine dish is made from minced raw lamb and cracked wheat and is flavoured with cumin and cayenne. It is served in a number of styles from raw (resembling a traditional tartare), to cooked as a crispy croquette-type version. It is a very popular mezze staple in areas like Syria, Lebanon and Palestine.

  • Makes : 4 - 6 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 0 mins
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500 g lamb leg

100 – 130 g bulgur/fine cracked wheat

½ tsp (2.5 ml) salt

pepper to taste

½ tsp (2.5 ml) all spice

½ tsp (2.5 ml) cumin, toasted and ground

cayenne pepper

1 small onion, finely chopped (use food processer)

3 sprigs mint, finely chopped (about 3 Tbsps or 45 ml)

Place the bulgar/cracked wheat into cold water and soak for 10 – 15 minutes. Drain, and ensure that the mixture is dry.

Cut the lamb into small cubes and ensure that all of the sinew is removed, place in the freezer to chill but keep an eye on it.

Process the meat as quickly as possible by pulsing in a food processor in batches, ensuring that the mixture is kept cold. Do not make a paste! If you are not sure – chop by hand. 

Do not allow the mixture to get warm – keep it covered in the fridge as you continue to work on each batch. If the mixture heats up too much during processing, some ice may be added to control the temperature. Remove the pieces of ice after processing. Keep in the fridge while processing the onion.

Process the onion until finely chopped.

Combine everything together and process in batches again to form a smooth but still textured mixture, continuing to keep the mixture as cold as possible.

The mixture should resemble steak tartare.

Mix in the mint, adjust seasoning and serve.