Kibbee Recipe
three lebanese bulgar wheat beef croquettes, stuffed with lamb, onions, walnuts, served with tzatziki sauce
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Ingredients
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For the Kibbee
For the Tzatziki Sauce
Method
Preparing the Kibbee
- 1
Soak the Bulgur Wheat
In a bowl, soak the bulgur wheat in water for about 30 minutes or until it becomes tender. Drain and squeeze out excess water.
- 2
Prepare the Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the ground lamb, cinnamon, allspice, salt, and black pepper. Cook until the lamb is browned. Stir in the chopped walnuts and cook for another 2-3 minutes. Remove from heat and let cool.
- 3
Make the Kibbee Mixture
In a large bowl, combine the soaked bulgur wheat, ground beef, and the cooled lamb filling. Mix thoroughly until well combined. If the mixture feels too dry, add a bit of olive oil.
- 4
Shape the Kibbee
Wet your hands with water to prevent sticking. Take a small portion of the mixture and shape it into an oval or football shape, creating a cavity in the center for the filling. Fill with a spoonful of the lamb and walnut mixture, then seal it back up and shape again.
Frying the Kibbee
- 5
Heat the Oil
In a large frying pan, heat enough olive oil to cover the bottom over medium heat.
- 6
Fry the Kibbee
Carefully add the shaped kibbee to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.
Making the Tzatziki Sauce
- 7
Combine Ingredients
In a medium bowl, mix together the yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, and chopped dill until well combined.
- 8
Chill
Cover the tzatziki sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
