Serves 6
Calories: 244kcal
Carbs: 43g
Fat: 4g
Protein: 12g
INGREDIENTS
Kibbe croquettes
200g fresh, lean mince lamb
200g fine brown burghul wheat, washed and strained
1 small onion diced
5-6 basil leaves fresh or 1/2 Tsp dried basil
1/2 Tsp marjoram
1/2 Tsp ground cinnamon
1/2 Tsp allspice
1/2 Tsp cumin
1/2 Tsp salt
1/4 red chilli
1 Tbsp oil
Cherry sauce
1 cup fresh cherries, pitted
1/4 cup brown sugar
1 Tbsp vinegar
1 star anise
1 small Cinnamon bark
INSTRUCTIONS
In a medium sized bowl, wash the burghul wheat and strain in a fine colander. Set aside.
To make the kibbe shells, place the onion, spices, basil & red chilli into the bowl of a large food processor.
Process until the mixture is very finely ground.
Add the meat and strained burghul wheat and blend again until a dough forms.
Shape the shell as desired & place on a baking tray lined with parchment paper. Cover with cling film and rest in the fridge while you prepare the cherry sauce.
For the sauce, place a small saucepan over a medium-low heat. Add the sugar, vinegar, star anise & cinnamon bark. Allow the mixture to simmer gently for about 3 minutes until the spices infuse. Stir frequently.
Add the pitted cherries and glaze. Keep on low heat, stirring occasionally, while you bake the kibbe shells.
When you are ready to bake, brush each open shell with a little oil & bake at 210 degrees celsius (gas mark 7) for 15 minutes, or until golden.
Pour a small amount of the cherry sauce inside the kibbe shell. Serve hot & enjoy!
Dedicated to my husband. We tried this dish for the first time at frida, Lebanon and it quickly became a favourite.
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