Kibbeh/Lamb with Burghul

The lamb meat, either a few times through the meat grinder or chop in a blitz chopper to a fine consistency. It should already be almost a paste. Place in the refrigerator to cool through.

Soak burghul in cold water for 10 minutes. Next, squeeze well in a sieve, all the excess water should be squeezed out. Add the burghul and finely chopped onion to the meat together with the spices, season with salt and mix repeatedly in a hand mixer or possibly a chopper. Next, knead repeatedly with your hands and refrigerate for a while.

To serve, place the meat on a platter, form a mound and make a dent in the center with a spoon. Now put the olive oil in this hollow. Sprinkle with chopped spring onions or diced shallots. Take lettuce leaves, Romano if possible, and wrap a unit in it.

Kibbeh is an integral part of Arabic appetizer cuisine and tastes delicious.

Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!

Related Recipes:

Lamb Fillets Roasted in Herb Crumbs on PolentaLamb fillets roasted in herb crumbs on stirred polenta with shallot vinaigrette. Season the lamb fillets well... Lamb Tagine with Dried Plums From the SteamerFor the lamb tagine, wash and pat dry lamb, removing tendons if necessary. Peel onions and cut into wedges... V.Klinks Provencal Saddle of Lamb with Rosemary VegetablesSoak the dried tomatoes in cold water for fifteen minutes, then cut into small pieces. Remove the narrow skin... Marinated LambFor the dressing, pour buttermilk into a large container. Add rosemary and thyme sprigs as well as pepper, bay... Leg of Lamb Roasted Whole – *(*) Leg of lamb roasted whole with ratatouille and risoleek potatoes. (**) originally Lothar Eiermann should... Stuffed Leg of LambPreheat the oven to 150 °C. For the filling, remove the crust from the toast and cut into cubes, toast in a... Lamb Stew with Dried Plums and SpinachThe day before, soak the dried plums overnight. The next day, if necessary, remove the seeds and cut them... Lamb Starter with Dried ApricotsEnjoy with all your senses: This fine dish makes this easy. The lamb with the fruits and fine spices exudes... Easter LambFor the Easter lamb, preheat the oven to 170 ° top/bottom heat and grease a small lamb mold. Using a mixer... Mongolian Style Lamb StewSoak the dried shiitake mushrooms in lukewarm water for 30 minutes. At the same time, in a small bowl, mix the...