Ingredients with Measurements:
- 1 pound ground lamb
- 1 cup fine bulgur wheat
- 1 onion, finely chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 large eggplant, sliced
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Vegetable oil for frying
Special Equipment Needed:
- Food processor
- Large skillet
- Deep fryer (optional)
Step-by-Step Instructions:
1. In a food processor, combine the ground lamb, bulgur wheat, onion, cinnamon, allspice, nutmeg, black pepper, and salt. Pulse until well combined and the mixture forms a dough-like consistency.
2. Preheat the oven to 350°F.
3. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced eggplant and fry until golden brown on both sides. Remove from the skillet and place on a paper towel to drain excess oil.
4. Using your hands, shape the kibbeh mixture into small balls or patties. Place them on a baking sheet and bake in the preheated oven for 20-25 minutes or until cooked through.
5. In a small bowl, mix together the Greek yogurt, minced garlic, chopped mint, chopped parsley, salt, and pepper.
6. In a deep fryer or a large skillet, heat vegetable oil over medium-high heat. Add the baked kibbeh and fry until golden brown on both sides.
7. Serve the kibbeh with the fried eggplant and the yogurt sauce on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 350°F
- Frying temperature: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 29g
- Carbohydrates: 23g
- Protein: 25g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Quinoa or couscous can be used instead of bulgur wheat.
- Any type of yogurt can be used instead of Greek yogurt.
- Dried mint and parsley can be used instead of fresh.
Variations:
- Add chopped walnuts or pine nuts to the kibbeh mixture for extra crunch.
- Use roasted eggplant instead of fried for a healthier option.
- Add chopped tomatoes and cucumbers to the yogurt sauce for a refreshing twist.
Tips and Tricks:
- Soak the bulgur wheat in water for 30 minutes before using it in the kibbeh mixture.
- Wet your hands with cold water before shaping the kibbeh to prevent the mixture from sticking to your hands.
- Use a deep fryer for a quicker and more even frying process.
Storage Instructions:
- Store the leftover kibbeh in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Preheat the oven to 350°F.
- Place the leftover kibbeh on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the kibbeh on a bed of lettuce or arugula for a pop of color.
- Garnish with fresh mint leaves or chopped parsley.
Pairings:
- Serve with a side of hummus and pita bread for a complete meal.
Suggested Side Dishes:
- Tabouli salad
- Grilled vegetables
- Rice pilaf
Troubleshooting Advice:
- If the kibbeh mixture is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
- If the kibbeh falls apart while frying, add a tablespoon of flour to the mixture to help bind it together.
Food Safety Advice:
- Make sure the ground lamb is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food History:
- Kibbeh is a traditional Middle Eastern dish that originated in Lebanon.
Flavor Profiles:
- The kibbeh has a savory and slightly spicy flavor from the lamb and spices.
- The fried eggplant adds a crispy and slightly sweet flavor.
- The yogurt sauce adds a tangy and refreshing flavor.
Serving Suggestions:
- Serve the kibbeh with a side of rice or salad for a complete meal.
- Pair with a glass of red wine or a cold beer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Lebanese