Ingredients

Method

• 1½ cups fine bulgur
• 500 g chilled lean lamb, minced
• 1 small onion, chopped
• a few leaves of fresh mint (optional)
• ½ t freshly ground allspice
• sea salt and freshly ground black pepper to taste
• ¼ cup iced water
For the stuffing
• ¼ cup pine nuts
• 2-3 T samna or olive oil
• 1 onion, finely chopped
• 250 g coarsely ground lamb
• ¼ cup freshly ground allspice
• sea salt and freshly ground black pepper to taste
• pine nuts, for sprinkling (optional)
• olive oil for drizzling

Method

Ingredients

Soak the bulgur in cold water for 5 to 10 minutes. Drain well, spread out on a plate, and refrigerate for about 30 minutes.

Blend or process the meat, onion and mint (if using) to a paste-like consistency. Turn into a bowl and knead with the bulgur, allspice and some seasoning, adding iced water as needed to make a smooth, light paste. Cover and chill until needed.

To make the stuffing: Fry the pine nuts in half the samna or olive oil until lightly browned. Set aside.

To the same pan, add the remaining butter and the onion, and gently cook until softened and pale golden. Increase the heat and stir in the meat. Continue stirring and mashing with a wooden spoon to break up the lumps until the meat starts to brown. Add the spices, reserved pine nuts and seasoning.

To bake: Preheat the oven to 200ºC.

Turn half the kibbeh into a baking tray and spread evenly. Top with spoonfuls of the filling then spread evenly. Cover with the rest of the kibbeh mixture. Slice diagonally into diamonds. If you like, dot each diamond with a pine nut. Drizzle a few spoonfuls of olive oil over the top, loosening the sides with a knife to allow some of the oil to seep between the meat and tray to prevent sticking. Bake for 30 to 40 minutes, until nicely browned. Serve hot or cold, with yoghurt, salad and Lebanese bread.

Cook’s notes: For a simpler version, bake the basic kibbeh mixture without the filling. Or roll small balls of the mince, each filled with 5ml (1t) of filling, and form into pointed ovals. These may be fried or, for a healthier option, baked at 200ºC for about 30 minutes. Serve them raw like steak tartare with raw onion, fresh mint leaves, a drizzle of olive oil and a squeeze of lemon juice. Lebanese bread or cos lettuce leaves are used for scooping.
Per serving: 1378kJ, 17g protein, 21.1g fat, 18.5g carbs

TASTE’s take:

Kibbeh is the national dish of Lebanon, with kafta a close second. A cook is measured by he excellence of his or her kibbeh. There is no one defi nitive recipe, and, as in all ethnic cooking, the dish will vary from kitchen to kitchen. These basic mixes of lean lamb mince are used in a great variety of delicious dishes. The lamb is traditionally minced three times then beaten with iced water to lighten.