Lebanese Style Kibbeh
Ingredients
¾ Cup Bulgur wheat
500g Finely minced Lamb
1 Large Onion, Grated
2 TBS Butter, melted
Salt and freshly ground black pepper
For the filling
2 TBS Vegetable oil
1 Onion, finely chopped
250g Finely minced Lamb
70g Pine Nuts
½ Tsp Allspice
For the yoghurt dip
600ml Greek yoghurt
3 Cloves Garlic, Freshly crushed
3 TBS Freshly chopped mint
Method
• Preheat oven to 190C, Rinse wheat in a sieve and squeeze out the excess moisture.
• Mix the Lamb, onion and seasoning, blending the mixture by hand to make a nice thick paste. Add the bulgur wheat and blend well together.
• To make the filling heat the oil in a frying pan and fry the onion until lightly golden and soft. Add the lamb and cook stirring until evenly browned then add the pine nuts, allspice, salt and pepper.
• Oil a large baking dish and spread out half of the meat and bulgur mix over the bottom, pressing down lightly with a spoon to ensure evenly covered. Spoon over the filling and top with the remaining half of the meat/bulgur mix pressing with the back of a spoon to cover evenly. Brush on the melted butter evenly and bake for 40-45 minutes until browned on top.
• Meanwhile make the yoghurt dip. Blend together the yoghurt and the garlic. Spoon into a serving bowl and sprinkle with the chopped mint.
• Cook your rice as desired so that it is ready in time for the kibbeh to come out of the oven.
• Serve the kibbeh cut into pieces with the rice and yoghurt dip on the side.
