Lebanese Kibbeh

Ingredients

• •¾ cup bulgur wheat
• •1 pound lamb
• •8 ounces lamb
• •1 large onion
• •1 onion
• •1 tablespoon butter
• •salt & ground pepper
• •sprg mint
• •2 tablespoons oil
• •½ cup pine nuts
• •½ teaspoon ground allspice
• •2½ cups greek yogurt
• •3 Cloves garlic
• •1 tablespoon mint

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Preheat the oven to 375F degrees. Rinse the bulgur wheat in a sieve and squeeze out the excess moisture.
2. 2Mix the lamb, onion and seasoning, kneading the mixture to make a thick paste.
3. 3Add the bulgur wheat and blend together.
4. 4To make the filling, heat the oil in a frying pan and fry the onion until golden.
5. 5Add the lamb or veal and cook, stirring, until evenly browned and then add the pine nuts, allspice and salt and pepper.
6. 6Oil a large baking dish and spread half of the meat and bulgur wheat mixture over the bottom. Spoon over the filling and top with a second layer of meat and bulgur wheat, pressing down firmly with the back of a spoon.
7. 7Pour the melted butter over the top and then bake on the oven for 40-45 minutes until browned on top.
8. 8Meanwhile make the yogurt dip: Blend together the yogurt and garlic, spoon into a serving bowl and sprinkle with the chopped mint.
9. 9Cut the cooked kibbeh into squares or rectangles and serve garnished with mint and accompanied by rice and the yogurt dip.
10. 10NOTES The national dish of Syria and the Lebanon in Kibbeh, as kind of meatball made from minced lamp and bulgur wheat. Raw kibbeh is the most widely eaten type, but this version is very popular too.