Sesame Kibbeh + Beet Yogurt
Kibbeh is an essential dish to lebanese cuisine. There are various different forms, and techniques used to make kibbeh. You can bake it, fry it, or grill it. Make it into balls, stuffed and baked, or crispy and flat. During my last trip to Lebanon I learned how to form the kibbeh balls. They look like footballs - I might not be an expert yet but I tried!
The beet yogurt steals the show - it is refreshing and delicious, complimenting kibbeh so well. Use it as a dip for your next mezze spread!
Total Time: 40 minutes
Serves: 5-6 people
1/2 cup fine bulgur
1 onion, peeled
2 tbsp buharat-7 pepper seasoning (cumin, coriander, clove, cinnamon, cardamom, nutmeg, black pepper)
1 lb lamb, ground
1 lb beef, ground
1/2 cup white sesame seeds, roasted
1.5 tbsp kosher salt
2 cups greek yogurt
3-4 roasted or boiled beets
1/2 lemon, juiced
1 tbsp extra virgin olive oil
1 tbsp kosher salt
Preheat your oven to 450F.
In a medium size bowl, soak the bulgur with lukewarm water for 10 minutes.
Place the onion and 1 tbsp of buharat in a food processor and pulse for 60-90 seconds or until well-minced.
In a large bowl mix the ground beef and ground lamb with the onion mixture, the remainder of the buharat, salt, drained bulgur, and sesame seeds.
Mix well and until fully combined.
Drizzle olive oil on a sheet tray and form footballs with the meat mixture, by pinching the ends. Put the finished, football-shaped mixture on the sheet tray.
Bake for 12-15 minutes.
Serve with the beet yogurt dip.
In one easy step, add all the ingredients into a food processor and mix well until well combined! Taste for salt – and adjust seasoning.
Garnish with roasted pumpkin seeds.