Kibbeh with almond

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Meatballs filled with minced lamb and almonds with a crispy crust of bulgur


200 gr minced lamb
200 gr bulgur
Pinch of salt
Pinch of pepper
1 onion, finely chopped
100 g minced lamb
 3 tbsp almonds, finely chopped
 1 onion, finely chopped
½ teaspoon ground allspice
½ teaspoon ground cumin
Pinch of cinnamon
Salt and pepper
1 tablespoon olive oil
Yogurt mint sauce:
125 g Greek yogurt
1 tbsp olive oil
1 clove garlic, pressed
Salt and pepper
A few leaves of fresh mint, finely chopped


For the sauce, stir the yogurt with the olive oil until smooth. Add salt, pepper, garlic and mint and keep the sauce in the fridge for as long as possible.
Place the bulgur in a bowl, pour hot water over it and let it soak for 20 minutes. Meanwhile make the filling; fry the onion in a pan and add 100 gr minced meat. Use a spatula to make the minced meat as fine as possible. Add the spices and stir well. Turn off the heat and stir in the almond pieces.
Drain the bulgur in a fine sieve or a clean cloth. Press out the liquid with a spoon and put the bulgur in a food processor. Add 300 gr minced meat, onion, salt and pepper and make an even mass. Divide the mixture into about 8 balls. If it is a bit sticky, you can put a little flour on your hands. Flatten the bulbs and wrap them around your index finger. Knead it into an elongated ball and carefully remove your finger. Fill the cavities with the minced meat and almond mixture and seal them.
Heat the frying oil to 180 degrees and fry them in batches for 4 minutes until golden brown. Make sure they don’t get too dark. Let them drain on kitchen paper. Serve the kibbeh with the fresh yogurt-mint sauce. Serve the kibbeh with, for example, a nice fresh bulgur salad.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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