- Home
- Lamb
- How To make Kibbee(Lamb and Bulgur)
How To make Kibbee(Lamb and Bulgur)
NUT STUFFING:
1/2 c Coarsely ground lamb
1/3 c Pine nuts
1/8 ts Salt
Pepper 1 tb Butter or margarine
LAMB:
1/3 c Bulgur
1 lb Ground lean lamb
1/4 c Minced onion
1/8 ts Ground oregano
1 1/2 ts Salt
Pepper 2 tb Butter or margarine
Combine 1/2 cup lamb, nuts and 1/8 teaspoon salt. Season to taste with pepper. Melt 1 tablespoon butter, add meat mixture and cook, stirring to keep crumbly, until light brown. Meanwhile, rinse bulgur and drain by squeezing handfuls at a time. Combine with 1 pound lamb, onion, oregano and 1/2 teaspoon salt and season to taste with pepper. Mix well. With wet hands press layer of lamb mixture into 9-inch pie plate. Top with nut stuffing, then with another layer of meat.
Smooth surface of meat with wet hand. Cut into wedges before baking as crust forms during cooking. Dot with 2 tablespoons butter. Bake at 350F 25 to 30 minutes, or until meat reaches desired degree of doneness. (C) 1992 The Los Angeles Times
How To make Kibbee(Lamb and Bulgur)'s Videos
Boiled bulgur kibbeh recipe - Iraqifoodkitchen English
How to Make Lebanese Kibbeh Nayeh (Raw Kibbeh)
Raw kibbeh nayeh (Lebanese raw meat kibbeh) is a quintessential Lebanese dish cherished by millions of people. It's made with raw ground meat, softened bulgar wheat, onion, and spices.
For the full recipe:
Kibbeh Nayyeh
4 tbsp burghul (washed & soaked)
300g fine kibbeh meat
1 1/2 tsp salt
1 tbsp kamoune spices
1 small birdseye chilli
1 small white onion
1 red capsicum
1 tbsp walnuts
2 sprigs mint leaves
2 sprigs basil leaves
In a food processor, add onion, capsicum, chilli, walnuts, mint & basil. Process until ingredients are cut up finely but not a paste.
In a large bowl, add this mixture to the meat with the burghul and all spices. Use your hands to combine and knead together like a dough. All ingredients should be well combined.
Shape and serve immediately with olive oil.
It is best eaten with Lebanese bread.
Purchase Kamouneh spices here:
DON'T FORGET TO SUBSCRIBE!
Follow The Lebanese Plate for more here:
TikTok
Instagram:
Facebook:
I didn't know I was eating raw meat, Lebanese Kibbeh Nayeh
This is traditional Lebanese Kibbeh Nayeh, raw kibbeh, such a flavorful mix of specially ground beef or lamb, fine bulgur, pureed onion and spices. Get all of the information you need to know about how to make and eat this specialty raw kibbeh:
RECIPE ????
???? SUBSCRIBE TO MY CHANNEL!
????LEBANESE ingredients, fine bulgur, 7 Spice & more at
Lamb recipe with bulgur | Easy Turkish Recipe
One of my favorite recipes. Easy and simple. Serve it with salad or Ayran.
Ingredients:
1kg of lamb
1 large onion
2 cups of coarse bulgur
1/4 cup of butter
Water
Salt, red crushed pepper and red pepper powder.
#turkishrecipes #turkishfood #lamb #easyturkishlamb
Kibbeh Bil Sanieh (Baked Kibbeh)
Baked Kibbeh is a Lebanese favorite all around, especially in my household. Finely ground lean beef (or lamb) combined with fine bulgur and spices is sandwiched in between a layer of sautéed seven-spiced course ground beef with onions and pine nuts and baked to a beautiful golden brown.
Kibbeh bil Sanieh which translates to “Kibbeh in the pan” is the oven-baked version of Kibbeh. This Baked Kibbeh is essentially the same exact dish, but in a casserole, baked version.
Check out th full step-by-step recipe here: