Lamb Kibbeh

This traditional Levantine dish is made from minced raw lamb and cracked wheat and is flavoured with cumin and cayenne. It is served in a number of styles from raw (resembling a traditional tartare), to cooked as a crispy croquette-type version. It is a very popular mezze staple in areas like Syria, Lebanon and Palestine.

📝 Ingredients

• 500 g lamb leg
• 100 – 130 g bulgur/fine cracked wheat
• 1/2 tsp (2.5 ml) salt
• pepper to taste
• 1/2 tsp (2.5 ml) all spice
• 1/2 tsp (2.5 ml) cumin, toasted and ground
• cayenne pepper
• 1 small onion, finely chopped (use food processer)
• 3 sprigs mint, finely chopped (about 3 Tbsps or 45 ml)

👨‍🍳 Instructions

1. 1Place the bulgar/cracked wheat into cold water and soak for 10 – 15 minutes. Drain, and ensure that the mixture is dry.
2. 2Cut the lamb into small cubes and ensure that all of the sinew is removed, place in the freezer to chill but keep an eye on it.
3. 3Process the meat as quickly as possible by pulsing in a food processor in batches, ensuring that the mixture is kept cold. Do not make a paste! If you are not sure – chop by hand.
4. 4Do not allow the mixture to get warm – keep it covered in the fridge as you continue to work on each batch. If the mixture heats up too much during processing, some ice may be added to control the temperature. Remove the pieces of ice after processing. Keep in the fridge while processing the onion.
5. 5Process the onion until finely chopped.
6. 6Combine everything together and process in batches again to form a smooth but still textured mixture, continuing to keep the mixture as cold as possible.
7. 7The mixture should resemble steak tartare.
8. 8Mix in the mint, adjust seasoning and serve.