Kibbeh Meatballs and Cucumber Yoghurt Sauce

Lebanese Kibbeh Meatballs with Yoghurt Cucumber Sauce

Kibbeh Meatballs and Cucumber Yoghurt SauceKibbeh Meatballs

1/2 cup medium bulgur wheat 3/4 pound boneless lamb, diced 1/2 small onion, diced 1 clove garlic, minced 1 jalapeno, minced 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon ground allspice 1/2 small bunch mint, minced Kibbeh Meatballs Method Place the bulgur in a bowl, cover with warm water and leave to soak for 10 minutes. Drain and squeeze out as much liquid as possible. Place the bulgur along with the rest of the ingredients in a food processor and process for 20 seconds. Scrape down the sides of the bowl, then process for another 20 or 30 seconds, or until a smooth paste. (You can also use ground lamb and mix the ingredients together for a courser texture.) Stir in the mint, remove the meat from the bowl, shape into small balls and refrigerate for 1/2 hour. Bake, fry, saute, or poach the kibbeh meatballs and serve with yogurt sauce.

Yoghurt Cucumber Sauce

1 cup yogurt 1 small cucumber, grated 2 cloves garlic, minced 1 small bunch mint, minced 1/4 small onion, minced 1/4 teaspoon salt Yoghurt Cucumber Sauce Method Combine all of the ingredients in a small glass or ceramic bowl, cover securely and refrigerate for 1 hour.

Lebanese Kibbeh Meatballs and Yoghurt Cucumber Sauce

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