Baked Kibbeh Balls
Lebanese Meatballs
Recipe from the Around the World in 20 Plates Resource.
Classification
NSW: EVERYDAY
Ingredients
Method
Rinse and in a small bowl soak the bulgur wheat in water, the amount of
water should be enough to cover the wheat. Cover and set aside for 3
minutes, then drain water.
Preheat the oven to 180°C.
Put the meat, bulgur wheat, onions, spices, herbs and corn flour in a
food processor and process until clumps form. If the mixture is too
dry, add a little water (they need to be of the same consistency of
meatballs to keep their shape).
Shape the mixture into little balls (it is easier to do this with clean,
wet hands). Bring each end to a point to make an oval shape.
Line baking paper on baking tray and spray with some olive oil spray.
Put the kibbeh balls on the baking tray and bake for 30 minutes, or
until dark brown.
Mix the Greek yoghurt, garlic and dried mint in a bowl.
Serve the kibbeh warm with two dollops of the yoghurt mixture on the side.
Ingredients
Directions
Rinse and in a small bowl soak the bulgur wheat in water, the amount of
water should be enough to cover the wheat. Cover and set aside for 3
minutes, then drain water.
Preheat the oven to 180°C.
Put the meat, bulgur wheat, onions, spices, herbs and corn flour in a
food processor and process until clumps form. If the mixture is too
dry, add a little water (they need to be of the same consistency of
meatballs to keep their shape).
Shape the mixture into little balls (it is easier to do this with clean,
wet hands). Bring each end to a point to make an oval shape.
Line baking paper on baking tray and spray with some olive oil spray.
Put the kibbeh balls on the baking tray and bake for 30 minutes, or
until dark brown.
Mix the Greek yoghurt, garlic and dried mint in a bowl.
Serve the kibbeh warm with two dollops of the yoghurt mixture on the side.
