- 1/2 english cucumber
- 1/2 tsp salt
- 2 tbsp fresh lemon juice
- 1 clove fresh garlic
- 1 Tbsp olive oil
- 1/2 Tbsp fresh mint (chopped)
- 2 cups whole milk greek yogurt
- 2 Tbsp allspice
- 2 Tbsp cumin
- 1 Tbsp ground cloves
- 1 Tbsp black pepper
- 1/2 Tbsp nutmeg
- 1 cup #1 grade cracked wheat (aka bulgur)
- 3 lbs ground lamb (or ground beef, can do a mixture of both)'
- 1 cup cold water
- 1 small onion, diced
- 1/3 cup pine nuts
- Tzatziki: Grate english cucumber with a microplane grater. Place in mesh strainer and press to get excess water out. Transfer to a small mixing bowl. Grate in fresh garlic with microplane grater . Add olive oil, salt, fresh lemon juice, fresh chopped dill and greek yogurt. Stir everything together. Cover and place in fridge for at least 30 minutes.
- Syrian Spice & Soaking Bulgur: Mix together all dry ingredients for syrian spice in a bowl and set aside at room temperature. Meanwhile, place bulgur in a bowl and cover with 1 inch of water. Cover bowl with paper towel and leave out at room temp.
- Season Kibbeh: Season ground meat with syrian spice and cold water. Mix together by hand until spice is evenly distributed. Split into two sections, 1/3 of the meat for the filling and 2/3 of the meat for the wrap. Leave the 2/3 for the wrap in the bowl and place in the fridge to keep cool
- Make filling: Heat a large saute pan or cast iron pan to medium high heat. Add in ground meat and cook 4 minutes before adding diced onions. Stir everything together and continue cooking until no longer pink, about 4 more minutes. Reduce heat to medium low. Make a well in the center and add the pine nuts. Cook until golden brown (this happens quickly), then stir into meat. Transfer mixture to a bowl and place in the fridge for an hour to cool.
- Wrap Kibbeh: Mix together soaked bulgur and remaining raw meat by hand until evenly mixed. Remove cooked filling from fridge. Place plastic wrap down on a cutting board. On top, place a small handful of raw meat/bulgar mix, and press flat with your palm. In the center, place 2 Tbsp of cooked filling. Carefully wrap the raw meat around, compressing it with your hands. Some people shape them in football-like ovals, I prefer patties. Repeat until all meat is used and place on baking sheet. Place in fridge for one hour to hold form.
- Cook: Preheat oven to 375°. Place baking sheet in center for 10 minutes, until meat is no longer pink. Turn heat off and turn broiler on high. Broil until tops are brown, about 5 minutes (watch them closely). Flip over and cook until opposite side browns, about 3 minutes more. Let cool 5 minutes before serving. Serve with tzatziki sauce.
- Category: Main Course
- Method: Baked
- Cuisine: Middle-Eastern
Keywords: Lebonese Food, Baked Kibbeh, Middle-Eastern Recipe