Simply Delicious Lamb Kebbeh

Challenge yourselves this week and try new meals. Who says eating healthy has to be boring? Today we’re making Kebbeh!

Kebbeh is a Lebanese dish that has become very popular in many Middle Eastern countries. Kebbeh simply means meatballs, well…sort of. There are different ways of making kibbeh, this is the simplest version. This version has very minimal ingredients and requires virtually zero skills. Culture trip, anyone?

Here’s what you need👇🏽

• 1⁄2 cups bulgur (cracked bulgur wheat)

• 450g minced lamb. If you don’t like lamb you can use beef

• 1 onion, minced or finely chopped

• 1⁄4 cup pine nuts (optional)

• salt

• 1 tsp. each of allspice, coriander, cumin, parsley (I put some fresh parsley & mint in mine).

• 1 tsp black pepper

Ok, let’s make it👇🏽

1. Place the bulgur wheat in a bowl and cover with boiling water. Allow the bulgur to soak 5-10 minutes

(depending on the coarseness-the coarser the bulgur, the longer it will need to soak) until no longer

crunchy. Drain well through a mesh strainer.

2. Preheat oven to 180. I use a fan oven, so set yours to the equivalent.

3. While the bulgur soaks, place the remaining ingredients in large bowl

4. When the bulgur is ready, add it to the ingredients and mix thoroughly using your hands,(wear gloves if ye must😂) incorporating well with the meat.

5. Roll the kibbeh into balls, place on a baking tray.

6. Bake 20 minutes or until kibbeh is cooked through.

Serve with Greek yoghurt mixed with mint sauce, cumin seeds and a sprinkle of black pepper. Or enjoy with your favourite salad!

Kebbeh served with tomato stuffed with cucumber, basil & feta cheese

And please don’t be shy, do share and leave a comment if you make them😜.

Thanks a bunch for reading!