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This Lebanese dish was Chef Abod’s favourite growing up in Syria. It’s labour intensive but oozes with flavour.
For the kibbeh:
10 oz (300 g) extra-lean ground beef
2 cups (500 ml) fine bulgur wheat,
#1 variety
1 medium onion, cut into four pieces
1/4 tsp (1 ml) ground black pepper
1/2 tsp (2 ml) salt
For the filling:
10 oz (300 g) lean ground beef
3 Tbsp (45 ml) vegetable oil
2 medium onions, chopped finely
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) black pepper
1/4 cup (60 ml) slivered almonds
For the yogurt sauce:
3 cups (750 ml) plain yogurt
1 cup (250 ml) water
1 egg
1 Tbsp (15 ml) cornstarch
1 tsp (5 ml) salt
For the garnish:
3 leaves fresh mint
sprinkle of sumac
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