Lebanese ground lamb mixture (kibbeh) recipe

Recipe for lebanese ground lamb mixture (kibbeh) in our easy ethnic recipes collection. Kibbeh is one of Lebanon's national foods and is the basic ingredient of many dishes. Kibbeh is traditionally made from lamb that has been ground almost to a paste, but it can also be made from regular ground lamb or ground beef. This recipe makes a large amount of kibbeh.

Recipe ingredients

• 2 cups bulgur (*)
• 6 cups cold water
• 1 pound lean ground lamb or beef
• 1 medium onion, peeled and finely chopped
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• Ice water

(*) Look for bulgur in the bulk foods section of your supermarket or grocery store. If they don't carry it, check at health food stores or at specialty middle eastern markets. You may also substitute cracked wheat for bulgur.

How to make lebanese ground lamb mixture (kibbeh)

• Place bulgur in a large bowl. Add 6 cups cold water and set aside for at least 1 hour.
• After soaking, place bulgur in a colander and rinse under cold running water. Press bulgur between your hands to remove excess water and set aside.
• In large bowl, mix meat and onion. Add spices and knead until mixture forms a smooth paste.
• Put a few ice cubes in a small glass of water. Knead bulgur into meat, adding small amounts of ice water when needed to keep mixture smooth.
• Cover and refrigerate overnight before using.

Preparation time: 1 1/4 hours
(plus overnight chilling)
Makes 8 portions

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