How to make Kibbeh -

Popular lebanese snack made from minced meat and broken wheat along with spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cracked Wheat (गेहूँ का दलिया), Mutton Mince

Cuisine : Lebanese

Course : Snacks and Starters

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For more recipes related to Kibbeh checkout Taboulleh Stuffed Tomatoes. You can also find more Snacks and Starters recipes like Spinach Samosa With Mozzarella Prawn Pancake Noodle And Sago Cutlets Boondi Laddoo Parantha

Kibbeh

Kibbeh Recipe Card

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One can find plenty of starches, whole grain, fruits, vegetables, fresh fish and seafood in Lebanese cuisine.  Animal fats are rarely used. More of poultry than red meat is eaten.  When red meat is eaten it is usually lamb in the coastal and goat meat in the mountain regions. It also uses ample amounts of garlic and olive oil, often seasoned with lemon juice. Olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Foods here are mostly grilled, baked or sautéed in olive oil. Butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled or cooked. Herbs and spices are used and the Lebanese are very particular of the freshness of ingredients. Like most Mediterranean countries, much of what the Lebanese eat depends on the seasons. Lebanese recipes are a rich mixture of a variety of ingredients that come from all the Lebanese regions, and each Lebanese area has its own special dishes that bespeak the culture of the area.

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kibbeh Recipe

  • Cracked Wheat 2 tablespoons

  • Mutton Mince 2

  • Lamb mince 500 grams

  • Peppercorns crushed 1 teaspoon

  • Allspice powder 1/4 teaspoon

  • Salt to taste

  • Oil to fry

Method

Step 1

Soak the burghul in water for about 15 minutes. Drain well. In a blender, add lamb mince, burghul, chopped onion, crushed peppercorns and blend. To maintain the temperature, add a little ice and blend to a smooth and fine paste. Keep the refrigerator for ½ hour.

Step 2

Take a little mince at a time, shape into torpedo shape. Heat oil and deep-fry the kibbeh on medium heat so that the mince gets cooked. If you so wish you can stuff them with pine nuts. Fry till they turn golden. Drain and serve hot with chutney or sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.