These crispy croquettes are Middle Eastern comfort food at its best. Pair with minty labneh for a dip that brings a fresh zing to every bite  

Lamb kibbeh with minty labneh

Makes about 14-16

Ingredients

For the kibbeh casing  

2 cups bulgur wheat, ground
2 cups semolina flour
1 1/2 tsp salt
1 cup boiling water
1/2 onion, grated
1 tsp paprika
1 tsp ground coriander
2 Tbsp olive oil
2 cloves garlic, chopped

For the filling  

1 Tbsp olive oil
300g lamb mince (beef mince works well too)
1/2 onion, grated
1 clove garlic. finely minced
1 tsp paprika
1 tsp ground cinnamon
Salt and milled pepper
Oil, for deep frying

1/2 cup labneh (see page 37 for the recipe)
Handful mint
3-4 stalks dill
1 Tbsp za’atar
1 Tbsp olive oil

Method

1. To make the kibbeh casing, mix together the bulgur wheat, semolina, salt and boiling water. Cover and set aside for about 20-30 minutes.
2. Add the onion, garlic and spices.
3. Add the olive oil and work the dough for about 5 minutes using your hands.
4. Cover and set aside the dough for about 5 minutes.
5. For the filling, heat the olive oil in a pan on medium to high heat. Brown the mince for about 3-4 minutes.
6. Add the onion, garlic and spices, then fry until fragrant, about 4-5 minutes. Season and set aside.
7. Form the kibbeh dough into 45g balls (about the size of a large strawberry).
8. Wet the hand that will hold one of the balls by dipping your index finger in water. Using the index finger, make an indentation in the centre of the dough ball. Turn the kibbeh casing while lightly pressing it.
9. Once you have a shell, put the lamb mixture inside. Close the shell and give the casing the shape of the traditional kibbeh, roughly the shape of a rugby ball.
10. If you see cracks in the kibbeh, smooth it out by lightly wetting your finger and running it over the crack.
11. Deep-fry the kibbeh in batches on high heat. Fry for a minute without touching them or turning down the heat. To achieve a uniform colour, carefully turn the kibbeh in the heated oil after a minute. Lower the temperature to medium-low and cook for about four minutes.
12. Using a slotted spoon, carefully remove the kibbeh from the oil and drain on kitchen towel. Season while warm.
13. To serve, combine labneh and mint and season. Spread onto your serving plate and top with the golden crispy kibbeh. Garnish with dill, za’atar and a drizzle of olive oil.

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: MK test out 2 yummy slow roasted lamb recipes