Traditional Kebbe

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Ingredients

  • 1 kg lean ground lamb ⓘ
  • 2 cups cracked bulgur wheat ⓘ
  • 1 1/2 cups pine nuts ⓘ
  • 1 medium onion
  • 1 bunch of fresh mint ⓘ
  • 1 tablespoon ground black pepper ⓘ
  • 1 tablespoon salt (or to taste) ⓘ
  • 1/4 - 1/2 cup extra virgin olive oil ⓘ

Instructions

  1. The wheat is rinsed and soaked for thirty minutes in enough water to cover. Meanwhile preheat the oven to 200 degrees celsius.Drain it and mix in a large bowl with the ground lamb, the pine nuts and the salt and pepper. In a blender or food processor grind the onion and the mint with a half cup of water. Add to the meat and mix well. Grease a round or square baking dish. Pour the meat mixture and make a 3 cm. hole in the center; cover with the olive oil and form into wedges if using a round dish, or into squares if usin a square one. Bake until meat is well browned but not dry. Serve with taboule and Lebanese yogurt (labna) or plain nonfat yogurt.

Nutrition & Diet Analysis (per serving)

616 kcal 31% DV
Protein Fat Carbs

Macronutrients

Protein 12.2g 24% DV
Total Fat 50.7g 65% DV
Carbs 36.4g 13% DV
Fiber 9.7g 35% DV
Sugar 7.8g 16% DV

Electrolytes

Sodium 9840.8mg 100% DV
Potassium 593.3mg 13% DV
Cholesterol 20.3mg 7% DV

Vitamins & Minerals

Vitamin A 7mcg 1% DV
Vitamin C 1.3mg 1% DV
Calcium 170mg 13% DV
Iron 4.2mg 23% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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salt extra-virgin olive oil onion ground black pepper lean ground lamb pine nuts mint
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