- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Salma Hayek's Lebanese kibbeh
Amba sauce & silky houmous
Amba sauce & silky houmous
“Inspired by a family trip Salma made to Lebanon, this is a celebratory twist on a delicious Lebanese national dish. These mini meaty croquettes are brimming with gorgeous Middle Eastern flavours, and there’s a beautiful hint of sweetness from the dates that really cuts through the spices, adding an extra flavour dimension. ”
Serves 6 to 8
Cooks In1 hour 45 minutes
DifficultyNot too tricky
Mince
Nutrition per serving
-
Calories 556 28%
-
Fat 40g 57%
-
Saturates 8.9g 45%
-
Sugars 3.6g 4%
-
Salt 0.5g 8%
-
Protein 22.4g 45%
-
Carbs 29.5g 11%
-
Fibre 2.5g -
Of an adult's reference intake
Tap For Method
Ingredients
- vegetable oil , for deep-frying
- KIBBEH DOUGH
- 200 g fine bulgur wheat
- 300 g minced lamb , (20% fat)
- 1 large pinch of seven-spice , (see below)
- ½ tablespoon ghee
- SEVEN-SPICE
- ½ tablespoon ground allspice
- ½ tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground coriander
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon freshly ground black pepper
- FILLING
- 50 g pickled walnuts
- 50 g Medjool dates
- ½ a bunch of fresh flat-leaf parsley , (15g)
- olive oil
- 200 g minced lamb , (20% fat)
- 50 g pine nuts
- 2 teaspoons seven-spice , (see above)
- ½ teaspoon dried mint
- ½ teaspoon dried oregano
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- In a bowl, cover the bulgur wheat with 200ml of cold water, then leave to soak for about 15 minutes.
- Mix the seven-spice ingredients together (it’ll make more than you need, but save the rest in an airtight jar for another day).
- For the filling, finely chop the walnuts, destone and roughly chop the dates, and finely chop the top leafy half of the parsley.
- Place a large frying pan on a high heat with ½ a tablespoon of olive oil, the minced lamb, pine nuts and walnuts. Cook for 5 to 10 minutes, or until starting to crisp up, stirring occasionally.
- Add 2 teaspoons of the seven-spice and the dried herbs, then cook for a further 5 minutes, or until dark golden and gnarly. Leave to cool, then stir through the chopped parsley.
- Drain the bulgur (if needed), and mix with the remaining kibbeh dough ingredients and a good pinch of sea salt until it comes together – this will become your outer layer.
- Divide the mixture into 16 balls (roughly 50g each). Place one ball on the palm of your hand, then press and flatten into an oval shape, roughly 7cm x 8cm. Place a good pinch of cooled filling into the centre, then mould the dough up and around the filling to seal.
- Repeat with the remaining ingredients, then place in the fridge to firm up for around 30 minutes. Now’s a good time to get on with making the Amba sauce and Houmous.
- When you’re ready to cook, just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
- Carefully lower one kibbeh into the pan – after 3½ to 4 minutes it should be golden and perfectly cooked through, so take it out of the pan and cut it in half to check your timings – once you know where you stand, you can cook the rest, in batches.
- Serve the kibbeh with the houmous and amba sauce. It’s also good with pickled veg, flatbreads and a sprinkling of pomegranate seeds and fresh herbs.
Related recipes
Scarlett Moffatt's Scotch eggs
Aubergine fritters
Related features
52 Festive alternatives to Turkey
Our favourite Greek recipe ideas
10 lovely Easter lamb recipes
Related video
Falafel with spiced tabouleh: French Guy Cooking
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited