Baked lamb Kibbeh

Nutrition

Find out more about nutrition panel information

Fat - total 14g 20%

Fat - saturated 3g 13%

Salt 68mg 3%

Protein 26g 52%

Carbs 29g 9%

Sugar 2g 3%

Energy 1448kJ 17%

% based on an adult’s recommended daily intake

Method

1. Peel the onion and cut in half. Cut one half into small pieces (diced). Cut the other half into larger pieces.
2. In a pan, add oil and a quarter of the lamb mince and the small pieces (diced) of onion. Cook until the lamb is browned and the onions are soft and sweet.
3. Add the pine nuts, half the seven-spice seasoning, half the cumin, and half the coriander. Stir to combine, then set aside.
4. In a blender or food processor, add the lamb mince and the large pieces of onion. Use the “Pulse” setting until the ingredients form a smooth mixture.
5. Add the bulgur and the remaining spices to the blender or food processor. Pulse or mix until combined well.
6. To form the kibbeh, use a rectangle tray, line with baking paper or non-stick spray. Spread half of the base meat/bulgar mixture out on the bottom of the baking dish. Next, spread the filling with pine nuts and seven-spice on top of the base layer. Finally, spread the remaining base meat mixture on top, pressing down a bit with wet hands to smooth the top.
7. Preheat the oven to 180 degrees and place the kibbeh in the fridge to cool before cooking.
8. When the oven is heated, place the kibbeh in the oven and cook for 20 minutes.