Baked Kibbeh - Kibbeh Bi-Sayniyeh
Recipe ©copyright Julie Le Clerc, from Taking Tea in the Medina cookbook (Penguin Books NZ) Serves 6 The word kibbeh comes from the verb ‘to form into a ball’. The basic ingredients for kibbeh...
Ingredients
- 1 cup fine burghul
- 500g fresh lean boneless lamb from the leg, trimmed of skin and fat
- 1 medium onion, finely chopped
- 2 tablespoons cold water
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 tablespoons pine nuts or walnuts
- 3 tablespoons olive oil
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