Kibbeh
Obraz wygenerowany przez AI
Levantine

Kibbeh

Tender bulgur-and-lamb shells filled with warmly spiced lamb, onion, and pine nuts, gently simmered in a bright lemony yogurt sauce. This classic Levantine preparation is elegant enough for guests yet deeply comforting at the family table.

95 min 4 porcji Medium
Wszystkie przepisy

Sposób przygotowania

1
Rinse the bulgur, cover it with cold water, and let it stand for 20 minutes. Drain it in a fine sieve, then press firmly or squeeze in a clean towel until almost dry; excess water will make the shell split.
2
Make the filling: heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent. Add 225 g of the lamb, 1/2 teaspoon allspice, the cinnamon, 1/2 teaspoon salt, and 20 g pine nuts. Cook for 6 to 8 minutes, breaking up the meat, until browned and cooked through to 74°C. Cool to room temperature.
3
Prepare the shell mixture by blending the drained bulgur, grated onion, remaining 225 g lamb, remaining 1/2 teaspoon allspice, and 1/2 teaspoon salt in a food processor in short pulses. Stop to scrape the bowl until the mixture is smooth, cohesive, and slightly sticky, about 2 minutes total.
4
With damp hands, divide the shell mixture into 12 portions. Flatten one portion in your palm, making a thin oval about 8 cm long. Place about 1 tablespoon of cooled filling in the center, pinch the edges closed, and roll gently into a smooth pointed oval. Repeat, keeping the shaped kibbeh covered and chilled.
A bulgur shell being filled and shaped around spiced lamb for kibbeh Obraz wygenerowany przez AI
5
Whisk the yogurt, cornstarch slurry, 500 ml water, and 1 teaspoon salt in a wide heavy saucepan until completely smooth. Set over medium-low heat and whisk constantly until the sauce is steaming and just begins to thicken, 8 to 10 minutes; do not let it boil hard.
6
Lower the heat until the yogurt sauce barely simmers. Carefully lower in the kibbeh in a single layer, leaving space between pieces. Simmer uncovered for 12 to 15 minutes, turning once with a broad spoon, until the shells are firm and the sauce gently coats the spoon.
7
Heat the remaining olive oil in a small skillet over medium heat. Add the garlic and dried mint and sauté for 30 to 45 seconds, just until fragrant; do not brown the garlic. Stir in the lemon juice and immediately pour the sizzling mixture over the yogurt sauce.
8
Toast the remaining pine nuts in the same small skillet over medium-low heat for 2 to 3 minutes, stirring, until golden. Spoon the kibbeh and sauce into shallow bowls, scatter with the pine nuts, and serve hot.
Kibbeh in lemony yogurt sauce topped with toasted pine nuts Obraz wygenerowany przez AI

Dlaczego ten przepis się sprawdza

The fine bulgur gives the lamb shell a pleasantly firm, tender bite, while the aromatic filling provides contrast. Gentle poaching in yogurt sauce keeps the kibbeh moist and lets garlic, mint, and lemon season every layer.

Przechowywanie i odgrzewanie

Jak przechowywać

Refrigerate cooled kibbeh and sauce in an airtight container for up to 3 days. Keep the dumplings submerged in sauce to prevent drying.

Jak odgrzewać

Reheat gently in a covered saucepan over low heat until steaming throughout, adding a splash of water if the sauce has thickened. Do not boil vigorously.

Wartości odżywcze / porcję

785kcal
44,14 gbiałko
61,36 gwęglow.
42,91 gtłuszcz
P
Pantryvale editorial kitchen
Przepis przygotowany do publikacji z kompletnymi składnikami i uporządkowanymi krokami.
Opublikowano 20 sie 2026 · zaktualizowano 21 sie 2026