Method

What we love about Lebanese recipes is how they make use of an abundance of ingredients all sourced from within its small borders. You’ll find whole grains, fruits, vegetables, fresh fish and seafood. There’s also a copious amount of garlic, olive oil and lemon seasoning. Without a doubt, we’d say Lebanese food recipes are some of the most refreshing and healthiest recipes around. So what’s stopping you from getting stuck in?

Baked Kibbeh with onions, pine nuts and tahini is one of the most popular Lebanese food recipes around. In fact, it’s considered a national dish. The actual word ‘kibbeh’ comes from the classical Arab word ‘kabbah’, meaning ‘ball’.

This is the recipe followed here and the secret to the delicious taste lies in our shawarma mix. It’s a combination of warm, sweet and peppery flavours including allspice, black peppercorns, cinnamon, cardamom, cumin, coriander seeds, nutmeg and mace. As customer Angela puts it in her review – ‘very simply, the BEST Shawarma Seasoning blend I’ve ever tried. Packed full of flavour and so easy’. We’ll take that!

Try our other Lebanese recipes here: Bulgar and Chickpea Salad & Summer Sumac Salad (Fattoush)  

Step 1

Preheat the oven to 350F/Mark 4/180C and grease a shallow oven-proof dish or tin – roughly 20cm in diameter, if using a round one.

Step 2

In a bowl pound the minced lamb with the onion and 2 tablespoons shawarma. Season with plenty of salt and pepper and knead well.

Step 3

Add the 120g dried bulgur and knead for about 10 minutes until thoroughly mixed and pasty. (Alternatively, use food processor and whiz to a paste.)

Step 4

Tip the mixture into the greased dish and spread evenly. Flatten the top with your knuckles and spread the oil or melted ghee over the surface.

Step 5

Using a sharp knife, cut the mixture into wedges or diamond shapes and put in the oven for about 30 minutes until nicely browned.

Step 6

Heat 2 tablespoons of olive oil with the butter in a frying pan on a medium to low heat, add the onions and stir until they begin to brown.

Step 7

Add the pine nuts and stir until they turn golden.

Step 8

Add 1 teaspoon of cinnamon, 1 tablespoon of pomegrante molasses and season with salt and pepper.

Step 9

When the kibbeh is ready, spread the onion mixture over the top and return to the oven for 5 minutes,

Step 10

Lift the portions of kibbeh onto a serving plate and drizzle with tahini (optional). Garnish with parsley and serve while warm with the accompanying salads.