Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Kibbeh are common throughout the Middle East, generally made by mixing ground meat with bulgur and a host of seasonings. These torpedo-shaped meatballs come together quickly and make a stellar brunch, served with a quick cucumber salad and warm pita. A pot of mint tea is nice as well.
Feel free to make these kibbeh in a food processor (if you have one), just make sure to pulse the onion until it's fully broken down before you add the rest of the ingredients.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 2/3 cup bulgur wheat, soaked in warm water for 15 minutes then drained
- 1 pound ground lamb
- 1 onion, grated
- 1 teaspoon salt
- 1/4 cup mint leaves, finely chopped
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- Cucumber Salad:
- 1/2 English cucumber, thinly sliced into rounds
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- small bunch of chives, finely chopped
- Kosher salt and cracked black pepper to taste
Preheat oven to 375°F. Combine soaked bulgur, lamb, onion, salt, mint, black pepper, cinnamon, cumin and allspice in a large bowl and mix thoroughly until all ingredients are well combined.
Line a baking sheet with foil. Using wet hands, form meat mixture into 25 evenly sized football-shaped balls and arrange on baking sheet. Bake for 25 minutes, or until meat is cooked through.
While kibbeh cook, make cucumber salad by combining cucumber, Greek yogurt, lemon juice and salt and pepper to taste. When kibbeh are cooked served hot with cucumber salad, warm pita, and mint tea.