Lamb Kibbeh (Syrian)
🍳 oven
⏱ 30 min
🍽 serves 10
📋 14 ingredients
Nutrition per serving
433
calories
36.4g
protein
25.6g
carbs
22.9g
fat
Ingredients per serving
- 0.4 oz Peeled Garlic
- 0.35 lb lamb
- 0.2 cup bulgur
- 0.1 oz Onions
- 0.1 oz cinnamon
- 0.1 oz allspice
- 0.1 oz cumin
- 0.1 oz coriander
- 0.1 tsp Kosher Salt
- 0.1 oz Water
- 0.05 cup parsley
- 0.05 oz Black Pepper
- 0.05 oz Olive Oil
- 0.025 cup tamarind paste
Method
1. Soak the bulgur in water for 30 minutes. Drain and set aside.
2. In a large bowl, mix the drained bulgur with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Knead until it forms a dough-like consistency.
3. In a pan over medium heat, add 2 tablespoons of olive oil and sauté the chopped onions until translucent, about 5 minutes.
4. Add minced garlic and cook for another minute until fragrant.
5. Increase heat to high and add the lamb. Cook, breaking it up with a spoon, until browned, about 8-10 minutes.
6. Stir in the cinnamon, allspice, cumin, coriander, remaining salt, and black pepper. Cook for an additional 2 minutes.
7. Remove from heat and stir in the chopped parsley. Set aside to cool.
8. Preheat your oven to 375°F (190°C).
9. Shape the bulgur mixture into small, flat discs about 2 inches in diameter.
10. Place a spoonful of the lamb filling in the center of each disc and fold the edges over to form a sealed ball or torpedo shape.
11. Arrange the kibbeh on a baking sheet lined with parchment paper. Brush lightly with remaining olive oil.
12. Bake for 25-30 minutes, until golden brown and crispy.
13. While the kibbeh is baking, prepare the tamarind sauce by mixing tamarind paste with water in a small bowl. Adjust consistency as needed.
14. Serve the kibbeh hot, drizzled with the tamarind sauce.
