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Lebanon- Kibbe (Lamb and Wheat Croquettes)



½ ea                                    Small onion

                 3/4 cup                   Bulgur, ground fine in spice grinder

½#                          Lamb, ground

Tt                            Salt

Tt                            Pepper


                 ¼ cup                      Pine nuts, toasted and pulsed in the processor

1 small                    Onion, minced

¼#                          Lamb or beef, ground

¼ t                          Ground allspice

¼ t                          Ground cinnamon

Vegetable oil for frying



  1. Soak the bulgur for ten minutes then rinse and squeeze very dry
  2. Puree the onion in a food processor until smooth
  3.  Add the lamb and process to form a smooth paste
  4. Mix with bulgur and return to the processor and puree until dough like (may need a bit of water)
  5. Season and reserve in the refrigerator


  1. Sweat onions until soft add  lamb or beef breaking it up as it cooks
  2. Add seasonings and pine nuts (process mixture if too chunky)


  1. Take a small egg size portion of filling and create a hole in one end. Work the opening larger while thinning the shell
  2. Fill with 1 T of mixture and close opening (torpedo shape)
  3. Store kibbeh in fridge until ready to fry
  4. Deep fry until golden and cooked through
  5. Strain and season

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