Ingredients for Traditional Kebbe
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How to Make Traditional Kebbe
- Rinse 1 cup of bulgur wheat and soak in 1 1/2 cups of water for 30 minutes.
- Preheat oven to 200°C (400°F).
- Drain the soaked bulgur wheat thoroughly. In a large bowl, combine the drained bulgur, 500g ground lamb, 1/2 cup pine nuts, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
- In a blender or food processor, finely blend 1 large chopped onion and 1/4 cup chopped fresh mint with 1/2 cup of water until smooth.
- Add the blended onion and mint mixture to the meat mixture and mix thoroughly until everything is well combined.
- Grease a round or square baking dish (approximately 20-23cm).
- Pour the meat mixture into the prepared baking dish and shape into a roughly 3cm thick layer.
- Create a 3cm hole in the center of the kebbe.
- Drizzle 2 tablespoons of olive oil over the top of the kebbe. If using a round dish, form into wedges; if using a square dish, form into squares.
- Bake for 60-80 minutes, or until the meat is well-browned and cooked through but not dry. Check for doneness by inserting a meat thermometer; the internal temperature should reach 75°C (165°F).
- Let the kebbe rest for 10 minutes before serving. Serve hot with tabbouleh and Lebanese yogurt or plain nonfat yogurt.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
6g
Fat
74g
Carbs
1g
