Are you ready to dive into a delicious and cultural dish? Today, we’re making Kebbeh Mahshi with Lamb. This flavorful recipe comes from the rich cuisine of the Middle East, particularly loved in countries like Lebanon and Syria. It’s a special dish that brings families together, especially during celebrations. The history of Kebbeh goes back centuries, showing how traditional meals can connect generations.
What makes this dish so appealing? It’s not just about the taste, but the combination of spices, textures, and the way it looks on the plate! The crispy outer layer, the savory filling with tender lamb, and the burst of flavors will surely impress your family and friends. Let’s get started!
Ingredients
| Ingredient | Quantity |
| Bulgur wheat | 1 cup |
| Ground lamb | 1 pound |
| Onion (finely chopped) | 1 medium |
| Pine nuts | 1/4 cup |
| Ground cinnamon | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Olive oil | 2 tablespoons |
| Water (for bulgur) | 1 cup |
*Note: If you don’t have bulgur wheat, you can use quinoa as an alternative!*
Step-by-Step Instructions
1. Prepare the Bulgur: In a bowl, combine the bulgur wheat and 1 cup of water. Cover it and let it soak for about 30 minutes until it softens.
2. Cook the Filling: In a pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent (about 5 minutes).
3. Add the Lamb: Add the ground lamb to the pan and cook until it is browned, stirring occasionally (about 7-10 minutes).
4. Mix in Spices: Stir in the cinnamon, cumin, salt, pepper, and pine nuts. Cook for another 2-3 minutes, then remove from heat and let it cool.
5. Prepare Kebbeh Mixture: Once the bulgur has soaked, combine it with the cooked lamb mixture in a large bowl. Mix well until everything is evenly combined.
6. Shape the Kebbeh: With wet hands, take a small amount of the mixture and shape it into a ball. Then flatten it to create a disk. You can create a small indentation in the center if you like.
7. Cook the Kebbeh: You can either fry them in a pan with some olive oil until golden brown or bake them in a preheated oven at 375°F (190°C) for about 25-30 minutes.
8. Serve: Enjoy your delicious Kebbeh Mahshi with Lamb warm, often served with yogurt or a fresh salad.
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 300 | 15% |
| Protein | 20g | 40% |
| Carbohydrates | 30g | 10% |
| Fats | 15g | 23% |
| Fiber | 4g | 16% |
Tips and Tricks
– If you want to add more flavor, try using spices like allspice or nutmeg in the filling.
– You can replace lamb with beef or chicken if you prefer.
– Be careful not to overcook the filling; you want it tender and juicy!
– Serve with a squeeze of lemon juice for an extra zesty flavor.
FAQs
What is Kebbeh Mahshi?
Kebbeh Mahshi is a Middle Eastern dish made of bulgur wheat stuffed with a flavorful filling, usually containing lamb or beef, and then cooked until crispy and delicious.
Can I make Kebbeh Mahshi vegetarian?
Yes! You can substitute the meat with mushrooms or lentils for a tasty vegetarian option.
How can I store leftovers?
Store leftover Kebbeh in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or microwave.
Is Kebbeh Mahshi spicy?
It’s not typically spicy, but you can add chili flakes or hot sauce if you prefer some heat!
Can I freeze Kebbeh Mahshi?
Yes! You can freeze the uncooked Kebbeh. Just shape them, place them on a baking sheet until firm, and then transfer them to a freezer bag.
What should I serve with Kebbeh Mahshi?
Kebbeh Mahshi pairs great with yogurt, tahini sauce, or a fresh salad.
How do I know when the Kebbeh is cooked?
If frying, they should be golden brown on the outside; if baking, the edges should be crispy.
Can I add vegetables to the filling?
Definitely! Chopped spinach or grated carrots work well in the filling for extra nutrients.
We hope you enjoy making and sharing your Kebbeh Mahshi with Lamb. Happy cooking!
