Lebanese Kibbeh, Citrus Hummus and Coriander 

We are getting a lot of love for our Lebanese inspired dishes lately so this month Head Chef Joe is sharing his recipe for Kibbeh with citrus hummus and coriander. Enjoy.

 

For the Kibbeh

400g minced lamb
200g bulgar wheat
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
50g dates
50g walnuts, chopped
Sprig mint, finely chopped
Sprig oregano, finely chopped

 

For the Hummus

700 g tin chickpeas
1 lemon juice and zest
1 lime juice and zest
1 clove of garlic
1 pinch of ground cumin
2 tablespoons tahini
olive oil

To serve

Bunch coriander, chopped

 

To make the Kibbeh 

1. Soak the bulgar wheat in 200ml cold water for 15 mins

2. Mix all ground spices together

3. For the filling – Chop the dates and mix with the walnuts, mint and oregano

4. In a frying pan cook half the mince until well cooked, then add the date and nut mix and a large pinch of the spice mix and cook till crispy

5. Season and allow to cool

6. For the outer dough – Drain the bulgar wheat and mix together with the remaining lamb mince, a large pinch spice mix, a pinch of salt and pepper

7. Divide the dough into 16 balls

8. Flatten out the balls into oval discs

9. Place a good pinch of the filling in the centre of each disc and fold the disc around the filling squashing together tightly

10. Refrigerate for 30 minuets to firm up

11. For the hummus – Place all ingredients in a food processor and blend until smooth, season

12. To serve, heat a saucepan of oil to 175 degrees and deep fry the Kibbeh for 3-4 minutes until golden and fully cooked

13. Serve with plenty of hummus and the chopped coriander

 

See February’s recipe of the month here