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Simple Lebanese style lamb kibbee. It’s a traditional basic recipe. Kibbee is to Middle Eastern cooking what a meatball is to Italian cooking. If you can not make it, stay out of the kitchen. I am not Lebanese by the way, but worked for 2 decades in a restaurant serving this type of food. I am actually Ukrainian.
Ingredients
- ½ cup bulgur
- ½ cup hot water
- ½ teaspoon dried mint
- ¼ teaspoon ground allspice
- ¼ teaspoon ground black pepper
- 1/8 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 onion, minced
- 2 tablespoons chopped fresh parsley
- 1 pound ground lamb
- 2 tablespoons pine nuts
Directions
Step 1
Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
Step 2
Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
Step 3
Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 417 | |
| % Daily Value * | |
| Total Fat29g | 37% |
| Saturated Fat12g | 60% |
| Cholesterol83mg | 28% |
| Sodium219mg | 10% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber4g | 14% |
| Total Sugars1g | |
| Protein22g | |
| Vitamin C5mg | 24% |
| Calcium38mg | 3% |
| Iron3mg | 16% |
| Potassium405mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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