Appetizer

Crisped Lamb Kibbeh with Burnt Walnut-Date Filling, Labne Dome & Black Garlic Oil

Name: Crisped Lamb Kibbeh with Burnt Walnut-Date Filling, Labne Dome & Black Garlic Oil
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 2 servings
Ingredients: For the kibbeh shell:; ½ cup fine bulgur; ¼ cup warm water; 6 oz ground lamb (ideally 85/15); 2 tbsp minced onion; 1 tsp ground cumin; ½ tsp ground cinnamon; ¼ tsp ground allspice; ¼ tsp Aleppo pepper (or ⅛ tsp cayenne); ½ tsp kosher salt; ¼ tsp black pepper; For the filling:; ½ cup raw walnuts; ⅓ cup pitted Medjool dates, roughly chopped; 2 tbsp butter; ¼ tsp ground cinnamon; ⅛ tsp ground cloves; Pinch of sea salt; For cooking & serving:; Vegetable oil for frying (about 2 cups); ½ cup labneh (strained yogurt); 2 tbsp black garlic oil; 1 tbsp pomegranate molasses; ¼ cup pomegranate arils; 2 tbsp dukkah (toasted hazelnut-sesame blend); Fresh mint leaves for garnish; Fleur de sel for finishing

An ambitious, hand-formed kibbeh: a shell of bulgur, lamb, and warm spices (cumin, cinnamon, allspice) encasing a filling of walnuts and dates roasted until nearly black, then roughly broken and bound with butter and more spice. Fried until a crackled golden crust forms, keeping the interior tender. Served over a quenelle of labne (strained yogurt) that has been lightly whipped and sits atop a pool of black garlic oil infused with toasted cumin. Garnish with pomegranate molasses drizzle, pomegranate arils, and a smattering of dukkah. This is restaurant-quality technique executed at home.

2915cal 31gprotein 64gcarbs 290gfat 45min prep 60min cook 2serves

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