Chef's Wagyu And Lamb Kibbeh Recipe

Preparation and Cooking

1. 1

   Prepare the Kibbeh

   Soak bulghur wheat in cold water for 30 minutes, then drain and squeeze out excess water. In a large bowl, combine the soaked bulghur, Wagyu beef, lamb, half of the chopped onion, half of the minced garlic, cinnamon, allspice, salt, and black pepper. Mix until well combined. Shape into oval patties.

2. 2

   Cook the Filling

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the remaining onion and garlic, and sauté until caramelized. Stir in the pine nuts and ras el hanout, cooking for another 2-3 minutes. Remove from heat and let cool.

3. 3

   Stuff the Kibbeh

   Take each kibbeh patty and create a small indentation in the center. Fill with the pine nut mixture, then seal and shape into an oval again.

4. 4

   Cook the Kibbeh

   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Fry the kibbeh patties for about 4-5 minutes on each side until golden brown. Remove and drain on paper towels.

5. 5

   Prepare Garlicky Labneh

   In a bowl, mix the yogurt with the remaining minced garlic and chopped mint. Season with salt to taste.

6. 6

   Caramelize the Naan

   In the same skillet used for the kibbeh, add the naan and cook until golden and slightly crispy on both sides, about 2-3 minutes.