Kibbeh | Keesing

Kibbeh - Lamb

These spiced croquettes are a classic Middle Eastern snack. The word kibbeh stems from an Arabic verb meaning, “to form into a ball;” so that description is not entirely wrong. But as you’ll see in today’s kibbeh recipe, they’re more like stuffed croquettes. There is a crispy outer shell made with bulgur wheat, onions, and finely ground beef. The shell is then stuffed with a mixture of spiced beef and toasted pine nuts; sealed and then fried or baked.

Shell Ingredients

0.5 kilo of ground lamb
1 1⁄4 cups fine bulgur wheat (No. 1), soaked in warm water for 10 minutes, drained
1 tsp. kosher salt (un-iodised salt)
1 tsp. ground cumin
1⁄2 tsp. ground coriander
1 small yellow onion, minced
Freshly ground black pepper, to taste

Make the shell

Place lamb, bulgur wheat, salt, cumin, coriander, onion, and pepper in a food processor,
Process until a smooth paste forms, about 30 seconds;
Set aside to cool in refridgerator.

Filling Ingredients

2 tbsp. olive oil
3 cloves garlic, minced
1 large yellow onion, minced
8 oz. Lamb mince
2 tsp. ground cinnamon
2 tsp. ground allspice
Kosher salt (un-iodised salt) and freshly ground black pepper, to taste
1⁄3 cup lightly toasted pine nuts
Canola oil, for frying

Make the filling:

Heat oil in a large saucepan over medium-high heat;
Add garlic and onion, and cook, stirring, until soft, about 5 minutes.
Add minced Lamb, cinnamon, allspice, and salt and pepper, and cook, stirring, until browned, about 10 minutes.
Remove from heat, and stir in pine nuts.

Creating the "Balls"

From 2 tbsp. shell mixture into a thin disk;
Place 1 tbsp. filling in center, and mold disk around filling, forming a football shape.
Repeat with remaining shell mixture and filling.

Cooking

Pour oil to a depth of 5cm in a large pan;
Heat over medium-high heat until a deep-fry thermometer reads 170°C / 325°F.
Working in batches, fry croquettes until golden brown, about 5 minutes.

Serve hot or cold with Tahini Sauce, Tzatziki Sauce, or
Plain Yoghurt