Hyderabad x Lebanon
Shami kibbeh
A crisp bulgur shell hiding a shami kebab heart. Two kitchens, one torpedo.
90 minTime
22 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original384kcalsame
22 gproteinsame
5 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Soak the bulgur in cold water for 15 minutes, then squeeze dry.
- 2Simmer 150 g mince with the chana dal, whole spices, ginger garlic paste, chilli, salt to taste and the water on low heat for 25 minutes until the water is gone and the pan is dry. Remove the whole spices.
- 3Pound or pulse the shami mix coarsely, then mix in the chopped onion, half the mint, green chilli and pine nuts.
- 4Pulse the bulgur, remaining mince, grated onion, baharat, cumin and salt into a smooth dough, adding a splash of ice water.
- 5Shape 18 balls. Hollow each with a finger into a thin shell, fill, seal and shape into a torpedo.
- 6Shallow fry in the oil on medium heat 6 to 8 minutes, turning, until deep brown and cooked through with no pink.
- 7Mix the hung curd with the remaining mint and salt, dust with sumac and serve with the hot kibbeh.
Serve it like this
Stand the kibbeh on end in a cluster on a platter, with the minted dip in a bowl and a dusting of sumac and torn mint over everything.