Lamb Combo Appetizer Recipe

Prepare bulgur and meat mixture

Soak 1/2 cup fine bulgur in cold water for 15 minutes; squeeze out excess water and drain thoroughly. In a bowl, combine soaked bulgur, 1/4 lb ground lamb, 1/4 cup grated onion, 1/4 tsp salt, 1/4 tsp allspice, 1/8 tsp cinnamon and 1/8 tsp black pepper. Use a food processor (pulse briefly) or knead by hand until a smooth, paste-like dough forms and holds together.

Form and fill kibba

Divide mixture into two equal portions. Wet your hands and shape each portion into an oval or torpedo about 2.5–3 inches long, making a hollow in the center. For each, place 1/2 tbsp toasted pine nuts (and a pinch of extra sautéed lamb if desired) in the hollow, then seal and smooth so the filling is enclosed.

Cook kibba

Heat 2 tbs olive oil in a skillet over medium heat. Add the kibba and cook 3–4 minutes per side until nicely browned and internal temperature reaches 160°F (71°C). Alternatively, bake at 400°F (200°C) on a lightly oiled sheet for 12–15 minutes, brushing with 1 tbs melted butter in the last 3 minutes for sheen. Keep warm.

Make dough

In a small bowl, stir 1/4 tsp active dry yeast into 3 tbs warm water and let sit 5 minutes until slightly frothy. Combine 1/2 cup flour and 1/8 tsp salt in a mixing bowl, add yeast mixture and 1 tsp olive oil. Mix and knead briefly for 3–4 minutes until smooth. Cover and rest 20–30 minutes.

Prepare filling

In a skillet over medium heat, sauté 1/4 cup finely chopped onion in 1 tsp olive oil until translucent. Add 3 oz (0.1875 lb) ground lamb, cook until browned, breaking up meat. Stir in 1 tbs diced tomato or equivalent tomato paste + water, 1 tsp toasted pine nuts (optional), 1/4 tsp sumac, 1/8 tsp salt and 1/16 tsp black pepper. Cook 1–2 minutes to combine; remove from heat and let cool slightly.

Assemble and bake

Divide dough into two balls. Roll each to a 4-inch round on a lightly floured surface. Divide filling between rounds and spread to the edges leaving a small rim. Fold edges slightly or leave open-faced. Place on a parchment-lined sheet, brush edges with 1 tsp olive oil, and bake in a 425°F (220°C) oven for 8–10 minutes until crust is golden and topping cooked. Keep warm.

Prepare filling

Combine 1/4 cup rinsed short-grain rice, 2 tbsp (approx) water, 0.125 lb ground lamb, 1/8 cup finely chopped onion, 1 tsp pine nuts, 1 tsp chopped dill or mint, 1/8 tsp salt, 1/16 tsp black pepper and 1 tsp lemon juice in a bowl. Mix thoroughly.

Stuff leaves

Lay a grape leaf flat (shiny side down). Place about 1.5–2 tbsp filling near the stem end. Fold bottom up over filling, fold sides in, then roll tightly toward the tip to form a small cigar-shaped dolma. Repeat to make 4 pieces.

Simmer dolmas

Place a layer of spare grape leaf or a small plate in the bottom of a small pot to prevent sticking. Arrange stuffed leaves seam-side down in the pot snugly. Drizzle 1 tsp olive oil and add 1/2 cup water. Bring to a gentle simmer, cover, and cook over low heat 25–30 minutes until rice is tender and lamb cooked. Remove gently and let cool slightly.

Whisk together 1/2 cup Greek yogurt, 1/2 tsp minced garlic, 1/2 tbs lemon juice, 1/2 tsp olive oil, 1/8 tsp salt and 1/4 tsp chopped mint. Taste and adjust lemon or salt. Chill until serving.

Arrange on a platter: 2 kibba, 2 meat pies and 4 grape leaves. Spoon yogurt sauce into a small bowl and place on the plate. Sprinkle chopped parsley over the kibba and pies, and serve with 2 lemon wedges for squeezing.