KEBBEH

Kebbeh! Over the weekend I made one of my favorite Lebanese meat dishes called Kebbeh (pronounced Kybbee). We are so lucky to live in a place where we can source our meat from farms where we know the animals have lived healthy, happy lives and are treated with kindness and respect. This weekend, we "packed half a steer", so I had lots of lovely fresh beef mince to work with. Here is my father's recipe for Kibbeh, a baked spiced meat dish featuring burghul, onions and pine nuts. It’s a bit of a time consuming recipe, but believe me the effort is worth it! Ingredients:

  1. 1kg beef mince (or if the beef is particularly lean, take 500g beef and 500g lamb)

  2. 2 large onions

  3. ½ bunch of green mint (leaves only)

  4. 2 cups burghul

  5. ½ tsp cinnamon powder

  6. 1 tbsp salt

  7. 1 tbsp Lebanese 7-spice

Filling Ingredients:

  1. 1 onion chopped finely

  2. About ½ - 1 cup pine nuts

  3. ½ kg mince lamb (or use beef if it’s not too lean)

  4. 1 tbsp Lebanese 7-spice

  5. 1 tsp salt

Method:

  • In a food processor, pulse onions to a fine slurry, remove and squeeze out most onion juice through a muslin cloth or teatowel. If you don’t do this, your kibbeh will be too wet.