Baked Lamb Kebbeh2017-01-19
- Servings: 6
Kebbe is a popular dish in Lebanon and can be eaten in many forms. The recipe herein is for the simple baked lamb Kebbeh without stuffing.
It is usually prepared with lamb, or beef, but you can also prepare it with turkey meat (I did it for some of my friends who do not eat red meat and it was quite good, and tasted as good).
- 500g of Lamb meat, diced
- 300g of Burghul (soaked in water beforehand)
- 1 big onion or 2 medium
- 1 handful of fresh mint leaves
- 1 tbsp of allspice
- 1 tsp of cinnamon
- 1 tsp of white pepper
- 1 tsp of turmeric (healthy supplement) + a dash of bicarbonate of soda
- Salt, to taste
In a food processor, mince first the onions and mint leaves then add the lamb meat (or beef or turkey), the seasonings (except the bicarbonate) and 2-3 ice cubes. Whirl long enough to obtain a paste consistency.
Remove from the food processor and now add the Burghul (squeeze all the water from it) and the bicarbonate to this meat mixture and work it like a dough until the burghul and the meat have blended well.
Oil an oven dish and flatten the kebbé evenly, make a whole in the middle (with your finger), draw lightly a pattern on the surface (see photo), cover with olive oil and bake until golden brown.
As an accompaniment, prepare a yogurt, cucumber, mint and garlic mix; or a green salad.