Levant
Kibbeh
Torpedo shaped, crisp outside, spiced lamb inside. A national treasure for a reason.
90 minTime
20 gProtein each
mildSpice
Make it your way
Grandma's wayFried torpedoes, Levantine home style.
The original381kcalsame
20 gproteinsame
6 gfibresame
90minutessame
The original kibbeh.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Soak the bulgur 15 minutes, squeeze very dry. Grind with 300 g lamb, grated onion, half the baharat and salt into a smooth dough.
- 2For the filling, fry the chopped onion, then the rest of the lamb, nuts, cinnamon and baharat until browned and dry.
- 3With wet hands, shape a ball, hollow it with a finger into a thin cup, fill and seal into a torpedo.
- 4Deep fry in batches at medium high until deep brown. Drain.
Serve it like this
Pile on a platter with lemon wedges, a bowl of cool yoghurt or cacık and some fresh mint. Serve hot or warm.
