How to make Lebanese Kibbeh -
Lebanese dish made of burghul and minced lamb.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Lamb mince (कीमा), Burghul (bulgur or burgul) (बरघल/ गेहूं का दलिया)
Cuisine : Lebanese, Middle Eastern
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Lebanese Kibbeh checkout Lamb Mint Kabab, Steamed Lamb Buns, Lamb Burger with Caramelized Onion, Lamb Cutlets . You can also find more Snacks and Starters recipes like Chicken Tikka Bites - SK Khazana Baked Samosa Cheese, Chilli And Olive Quesadillas Makai Murmuri
Lebanese Kibbeh Recipe Card
You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Lebanese Kibbeh Recipe
Lamb mince 300 grams
Burghul (bulgur or burgul) soaked for 1/2 hour 3/4 cup
Onion 1 medium
Salt to taste
Cumin powder 1 teaspoon
Black pepper powder 1/4 teaspoon
Kashmiri red chilli powder 1/4 teaspoon
Oil to deep fry
For stuffing
Onion 1 medium
Olive oil 2 tablespoons
Minced lamb 3 tablespoons
Salt to taste
Pine nuts(chilgoza) roasted 2 tablespoon
Method
Step 1
Strain the burghul pressing it through a strainer so that all the water is drained out. Set aside. Chop onion finely. Place keema in a mixer jar. Add onion, salt, cumin powder, pepper powder and red chilli powder.
Step 2
Grind till fine and smooth. Heat sufficient oil in a wok. Transfer keema into a bowl. Add burghul and mix well. Keep it in a refrigerator to chill for a while. For the stuffing finely chop onion. Heat olive oil in a non stick pan.
Step 3
Add onion and sauté lightly. Add keema and salt. Sauté for 5 minutes. Add pine nuts and mix. Dampen your palms, take a portion of keema-burghul mixture, stuff it with keema-pine nut mixture and roll so that the stuffing is completely enclosed. Shape into an oval. Slide the kibbehs into hot oil and deep fry, on medium heat, till cooked, golden brown and crisp. Drain on absorbent paper. Serve hot.
Nutrition Info
Calories : 1614 Kcal
Carbohydrates : 95.7 gm
Protein : 67.2 gm
Fat : 106.9 gm
Other : Niacin- 25.9mg
Most Visited Recipes
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.
