It is important to use a good-quality burghal when making kibbeh. Use an unbleached fine grain and soak it in cold water until it is fully reconstituted so it won’t absorb the lamb juices and dry out the lamb. Lamb leg with all the fat and sinew removed is the best choice for kibbeh as it minces well. You’ll need a mincer to make this dish, and I totally recommend buying one to have on hand. You never know what’s in the minced meat you buy from supermarkets and butchers!
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