Lamb Kibbeh Stuffed with Pistachios and Goat Cheese

Lamb Kibbeh Stuffed with Pistachios and Goat Cheese

Urfa pepper is a Turkish variety of chili pepper with a fantastic sweet, slightly smoky flavour with a touch of dried fruit on the palate. If sourcing is a challenge, Aleppo pepper offers a similar flavour profile.

1 cup (250 mL) fine burghul (bulgur)
5 oz (140 g) lean ground lamb
1 onion, finely diced
1 tsp (5 mL) allspice
1 tsp (5 mL) cumin
1 tsp (5 mL) Urfa pepper flakes
2 Tbsp (30 mL) plain flour
Salt and pepper, to taste


2.5 oz (70 g) soft goat cheese
Half a lemon, juiced and zested
2 Tbsp (30 mL) pistachios, chopped and toasted
Pinch chopped mint
Pinch chopped cilantro
Pinch chopped flat-leaf parsley
Salt and pepper, to taste

Cover burghul with boiling water for 5 minutes. Drain in fine colander. Spread on paper towels to absorb any moisture. Process burghul, lamb, onion, spices, and flour in food processor until it forms a paste. Season with salt and pepper, and refrigerate for 1 hour.

For filling, whip goat cheese with lemon juice and zest. Transfer to bowl and mix in herbs and pistachios. Season with salt and pepper. Put goat cheese mixture in plastic piping bag.

Form lamb mixture into 6 – 4 in (10 cm) sausages. Using a wet index finger, make long hole through centre of each sausage and gently work your finger to create a cavity for filling. Place goat cheese filling into each sausage until about 1/3 full and seal, moulding into a torpedo shape. Smooth over any cracks with fingers. Place on foil tray and refrigerate uncovered for 1 hour.

Preheat oven to 375 F (190 C). Place sausages (kibbeh) on baking sheet lined with parchment paper; bake 10 minutes or until cooked.

Serves 6.

source: “Sanafir“, alive #314, December 2008

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