Middle Eastern · Dinner
Fried Lamb and Bulgur Balls
Ground lamb is mixed with soaked bulgur, onion, parsley, and warm spices, shaped into small balls, then deep-fried until the crust turns deep brown and shatters to a juicy, spiced interior. Served with a squeeze of lemon and garlicky yogurt dip, drawing on Levantine kibbeh technique.
$5
30 minsPrep
15 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
33.4gProtein
44.6gFat
19.8gCarbs
2.3gSugar
4.1gFiber
698mgSodium
138mgChol
12.9gSat Fat
610mgPotassium
68mgCalcium
4.3mgIron
2.1mcgVitamin B12
8.5mgVitamin C
low-carb
spice-route
hidden-gems
Instructions
1
Prep
Soak fine bulgur in warm water for 15 minutes until softened, then drain well and squeeze out excess moisture.
2
Build
Combine lamb, drained bulgur, onion, parsley, allspice, cinnamon, cayenne, salt, and black pepper; knead by hand 2 minutes until sticky and cohesive.
3
Stuff
Fold in toasted pine nuts, then shape into 5–6 walnut-sized balls, rolling firmly between your palms until smooth.
4
Fry
Heat vegetable oil to 350°F (175°C) over medium-high heat; fry balls 6–7 minutes, turning occasionally, until deep brown and springs back when pressed.
5
Plate
Drain balls on a paper towel. Whisk yogurt, crushed garlic, and lemon juice together. Serve with yogurt dip and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb-ground
- 1/2 cup70g bulgur, soaked in warm water 15 minutes and drained
- 4 tbsp4 tbsp onion
- 4 tbsp4 tbsp parsley
- 1/2 tsp1/2 tsp allspice
- 1/2 tsp1/2 tsp cinnamon-ground
- 1/4 tsp1/4 tsp cayenne pepper
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp4 tbsp pine nuts
- 2 tbsp2 tbsp all-purpose flour
- 2 cup480ml vegetable oil, for deep-frying
- 2 tbsp2 tbsp plain yogurt
- 22 small garlic clove
- 2 tsp2 tsp lemon juice
- 22 lemon wedge, to serve
