Introduction
Kebbeh Mahshi With Lamb is more than just a dish; it’s a culinary experience that brings together rich flavors and textures. Originating from the Middle East, this hearty meal features a harmonious blend of spiced ground lamb, bulgur wheat, and aromatic herbs, all wrapped in a delicious shell made of the same ingredients. The unique twist comes from stuffing the kebbeh with a savory mixture typically featuring sautéed onions, pine nuts, and a medley of spices. This dish is a staple at family gatherings and special occasions, showcasing the art of Lebanese and Syrian cuisine.
In this article, you will learn all about the essential *Kebbeh Mahshi With Lamb ingredients*, step-by-step instructions for preparation, expert cooking tips, and even nutritional information. Whether you’re a seasoned cook or a curious beginner, this guide will help you create a mouthwatering Kebbeh Mahshi With Lamb at home.
Ingredients
| Ingredient | Measurement | Description |
| Fine bulgur wheat | 2 cups | *Essential for the kebbeh shell, giving it a tender yet satisfying texture.* |
| Ground lamb | 1.5 pounds | *Juicy and flavorful, lamb adds richness to the kebbeh filling.* |
| Onion | 2 medium (chopped) | *Adds sweetness and depth to both the filling and the kebbeh shell.* |
| Pine nuts | 1/4 cup | *For a delightful crunch and nutty flavor in the filling.* |
| Ground cinnamon | 1/2 teaspoon | *Brings warmth and depth to the spices.* |
| Ground allspice | 1/2 teaspoon | *A hallmark of Middle Eastern cuisine, enhancing the flavor profile.* |
| Salt and pepper | To taste | *Essential for seasoning the dish appropriately.* |
| Olive oil | 3 tablespoons | *Used for sautéing and adds a lovely richness.* |
| Water | As needed | *To soak the bulgur wheat and adjust the filling consistency.* |
| Fresh parsley | 1/4 cup (chopped) | *Brightens the dish with freshness and color.* |
Step-by-Step Instructions
- Prepare the Bulgur – Begin by soaking the fine bulgur wheat in cold water for about 30 minutes. This will soften it and make it easier to work with when crafting your Kebbeh Mahshi With Lamb.
- Cook the Filling – In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until they become golden brown. Mix in the ground lamb, pine nuts, ground cinnamon, and ground allspice. Cook until the lamb is browned and fully cooked. Season with salt and pepper to taste, then let it cool.
- Make the Kebbeh Dough – Once the bulgur is ready, drain the excess water and combine it with the ground lamb mixture (reserve a portion for stuffing). Add in fresh parsley, salt, and pepper. Mix everything well until you have a cohesive dough. This mixture is what holds your Kebbeh Mahshi With Lamb together.
- Shape the Kebbeh – Take a small handful of the dough and form it into an oval shape, hollowing out the center to create a pocket for the filling. Stuff this pocket with the lamb filling and seal it by pinching the edges together. Repeat until all the mixture is used up.
- Cook the Kebbeh – Heat the remaining tablespoon of olive oil in a frying pan over medium heat. Carefully place the formed Kebbeh Mahshi in the pan and fry until they are golden brown on all sides. This usually takes about 5-7 minutes per side. Alternatively, they can be baked in the oven for a healthier option.
- Serve and Enjoy – Serve your Kebbeh Mahshi With Lamb hot, garnished with extra parsley and a side of yogurt or tahini sauce. Enjoy the burst of flavors with every bite!
Pro Tips
- Use Quality Meat – For the best Kebbeh Mahshi With Lamb, choose fresh, high-quality ground lamb. It makes all the difference in flavor.
- Soak the Bulgur Well – Ensure the bulgur is fully soaked to achieve the right texture. If it’s too dry, your Kebbeh may crumble.
- Experiment with Spices – Feel free to adjust the spices according to your taste. Some people love adding nutmeg or cardamom for additional warmth.
- Make Ahead – Kebbeh can be made ahead of time and stored in the refrigerator. Just fry or bake them just before serving.
- Consider Cooking Methods – While frying gives a crispy exterior, baking is a healthy alternative that still results in delicious Kebbeh Mahshi.
Nutritional Information
| Nutrient | Per Serving (1 Kebbeh) |
| Calories | 250 |
| Protein | 18g |
| Carbohydrates | 20g |
| Saturated Fats | 5g |
| Fiber | 3g |
| Cholesterol | 55mg |
| Sugars | 1g |
| Fat | 15g |
FAQs
What is the best way to store Kebbeh Mahshi With Lamb?
The best way to store Kebbeh Mahshi is in an airtight container in the refrigerator. They can last for up to three days.
Can Kebbeh Mahshi With Lamb be made vegan or gluten-free?
Yes! You can substitute lamb with lentils or mushrooms for a vegan version. For a gluten-free alternative, try using quinoa or gluten-free grains instead of bulgur.
What are the best side dishes to serve with Kebbeh Mahshi With Lamb?
Popular side dishes include a refreshing fattoush salad, creamy tahini sauce, or yogurt with fresh herbs.
How long does it take to prepare Kebbeh Mahshi With Lamb?
Preparation takes about 30 minutes, followed by an additional 30-40 minutes for cooking.
Can I freeze Kebbeh Mahshi With Lamb for later?
Absolutely! You can freeze uncooked or cooked Kebbeh Mahshi in airtight containers. They will last for about 2-3 months.
What variations can be made to Kebbeh Mahshi With Lamb?
You can try adding different nuts or spices, or using different meats such as beef or chicken for the filling.
Is Kebbeh Mahshi With Lamb a healthy dish?
In moderation, Kebbeh Mahshi can be a healthy option due to the protein content and the use of wholesome ingredients, especially when baked.
What is the traditional way to serve Kebbeh Mahshi With Lamb?
Traditionally, Kebbeh is served hot with a drizzle of olive oil and a side of yogurt or tahini sauce, accompanied by fresh herbs.
