Delicious Lebanese Lamb Kibbeh Recipe

Kibby Kibby Bel Saneeya is a traditional Lebanese dish made with ground lamb, bulgur wheat, and delicious Middle Eastern spices. This recipe combines the richness of lamb with the nutty flavor of bulgur for a flavorful and satisfying meal. Serve it with a side of yogurt sauce and a fresh salad for a complete and hearty dinner. Perfect for gatherings or a weeknight dinner, this dish will impress your family and friends with its authentic flavors.

Ingredients

• 1 pound ground lamb
• 1 cup fine bulgur wheat
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon dried mint
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil, divided

Directions

1. In a large bowl, soak the bulgur wheat in cold water for 30 minutes. Drain and squeeze out any excess water.
2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and translucent.
3. In a separate skillet, toast the pine nuts until golden brown. Remove and set aside.
4. In the same skillet, add the ground lamb and cook until browned and cooked through. Drain any excess fat.
5. In a food processor, combine the cooked onion and garlic mixture, ground lamb, soaked bulgur, ground cumin, ground coriander, dried mint, salt, black pepper, and cinnamon. Pulse until well combined and the mixture has a paste-like consistency.
6. Transfer the mixture to a large bowl and stir in the toasted pine nuts, chopped parsley, and chopped mint.
7. Preheat the oven to 375°F (190°C).
8. Grease a baking dish with olive oil.
9. Spread the kibbeh mixture evenly in the baking dish and smooth the surface with a spatula.
10. Using a sharp knife, score the surface of the kibbeh with diagonal lines.
11. Drizzle the remaining olive oil over the surface of the kibbeh.
12. Bake in the preheated oven for 30-35 minutes, or until the kibbeh is golden brown and cooked through.
13. Serve hot with yogurt sauce and a fresh salad.

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