LAMB KIBBEH 

In Arabic, Kibbeh means ‘ball’. This dish is a mixture of meat, bulgar or rice and seasonings. They are typically served as a part of a ‘mezze’, a platter which is a selection of small dishes served as appetisers in Greece and other middle eastern countries. 

Preparation time: 30 minutes (Serves 3)

For Kibbeh 

Ingredients:

•       200 gms lamb

•       ½ cup bulgur/dalia soaked in warm water

•       ½ tsp cumin powder

•       1 onion (minced)

•       2 cloves garlic (minced)

•       ½ tsp sumac

•       1 tsp coriander seeds (ground)

•       Black pepper as required (cracked)

•       Oil for frying

Salt as required

 For Filling

Ingredients:

•       1 cup hung yoghurt

•       2 tbsp mint (finely chopped)

•       ½ tsp cumin powder

•       2 tbsp pomegranate seeds

•       tsp paprika

•       tsp sumac (Mediterranean fruit or optionally anardana powder)

•       ⅓ tsp zattar (herb used in Arabic cuisine or optionally dried mint powder)

•       ¼ tsp mineral salt 

Preparation:

•       Mince the lamb, dalia, cumin powder, onion, garlic clov es, sumac, coriander seeds, black pepper and salttogether in a mincer

•       Let it rest in the refrigerator for an hour

•       Mix everything of the filling components as mentioned

•       above together in a bowl with a spoon

•       Wet your hands with water and make small shells of meat

•       Make a dent in the shells with your finger

•       Place1 tsp full mixture of filling and form croquettes as shown in the picture on the left

•       Let it rest in the refrigerator for 20 minutes

•       Fry in moderate hot oil till crisp and golden brown