Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef and even ground turkey can be substituted. I actually think that this is a good use for ground turkey as it’s so bland, it really picks up the spices in this recipe. The kibbeh can be baked, fried, grilled, or simmered in broth.
Middle Eastern Kibbeh
- 2/3 cup medium coarse bulgur
- 1 1/2 pounds lean ground lamb
- 1 cup fresh mint leaves
- 1 large onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon salt 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil
Place bulgur in a bowl and add 3/4 cup boiling water. Cover and set aside until all water is absorbed. Toss briefly and allow to cool.
Place the mint leaves and onion in food processor. Process until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper.
Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small,oval patties. They should look somewhat like a football.
Place the olive oil in a skillet and heat over medium heat. Add the patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.
Kibbeh can also be baked in the oven. Preheat oven to 350 degrees F. Press the lamb mixture evenly 3/4 to 1 inch thick into an 8x8 inch pan. Drizzle 3 tablespoons olive oil over the top. Bake until the top is light brown, 35 to 40 minutes depending on thickness. Cool, cut into diamond pieces while still in the pan, and serve.
Serve as part of mezze, or as a party snack.