Jamie Oliver

Salma Hayek's Lebanese kibbeh

With amba sauce, houmous & pickles

Salma Hayek's Lebanese kibbeh

Makes 16
Cooks In1H 45M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    544
    27%
  • Fat
    32.1g
    46%
  • Saturates
    6.5g
    33%
  • Protein
    23.7g
    47%
  • Carbs
    43.7g
    17%
  • Sugars
    9.6g
    11%
  • Salt
    0.82g
    14%
  • Fibre
    2g
    -

Of an adult's reference intake

Jamie & Jimmy's Friday Night Feast
Recipe From

Jamie & Jimmy's Friday Night Feast

By Jamie Oliver
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Ingredients

  • vegetable oil , (for deep-frying)
  • KIBBEH DOUGH
  • 200 g fine bulgur wheat
  • 300 g minced lamb , (20% fat)
  • 1 large pinch of seven spice , (see below)
  • ½ tablespoon ghee
  • SEVEN SPICE
  • ½ tablespoon ground allspice
  • ½ tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • FILLING
  • 50 g pickled walnuts
  • 50 g Medjool dates
  • ½ bunch of fresh flat-leaf parsley
  • olive oil
  • 200 g minced lamb , (20% fat)
  • 50 g pine nuts
  • 2 teaspoons seven spice , (see above)
  • ½ teaspoon dried mint
  • ½ teaspoon dried oregano
  • AMBA SAUCE
  • 1 ripe mango
  • 1 large or 2 small limes
  • 1 clove of garlic
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon sweet smoked paprika
  • ¼ teaspoon turmeric
  • 1 pinch cayenne pepper , (optional)
  • HOUMOUS
  • 700 g jar of quality chickpeas
  • 1 lemon
  • 1 clove of garlic
  • 1 good pinch of ground cumin
  • 2 tablespoons tahini
  • extra virgin olive oil
Tap For Method
Jamie & Jimmy's Friday Night Feast
Recipe From

Jamie & Jimmy's Friday Night Feast

By Jamie Oliver

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Method

  1. Place the bulgur wheat in a bowl, cover with 200ml of cold water and leave to soak for 15 minutes.
  2. Meanwhile, mix the seven spice ingredients together with ½ a tablespoon of black pepper (it’ll make more than you need, but save the rest in an airtight container for another day).
  3. To make the filling, finely chop the walnuts, destone and roughly chop the dates and pick and finely chop the parsley.
  4. Place a large frying pan on a high heat, drizzle in ½ a tablespoon of olive oil, then add the minced lamb, pine nuts and walnuts and cook for 5 to 10 minutes, or until starting to crisp up.
  5. Add the remaining filling ingredients, except the parsley, and cook for a further 5 minutes, or until dark golden and gnarly. Leave to cool, then stir through the chopped parsley.
  6. Once soaked, drain the bulgur (if needed), and mix with the remaining kibbeh dough ingredients and a good pinch of sea salt, until it comes together – this will become your outer layer.
  7. Divide the mixture into 16 balls (roughly 50g each).
  8. Place one ball onto the palm of your hand and press and flatten into an oval shape, roughly 7cm x 8cm. Place a good pinch of filling into the centre, and mould the meat around the filling to seal. Repeat with the remaining ingredients, then refrigerate for 30 to 40 minutes to firm up.
  9. For the amba sauce, destone the mango, then put the flesh into a blender with the lime zest and juice, then blitz until smooth.
  10. Peel and finely slice the garlic, then put into a frying pan on a medium heat with a splash of olive oil and all the spices. Toast until lightly golden, then stir in the mango. Season to taste, then leave to cool.
  11. For the houmous, pour the chickpeas and juice into a blender and squeeze in the lemon juice. Peel and add the garlic, along with the cumin, a good pinch of salt, the tahini and a good lug of extra virgin olive oil. Blitz until creamy, then season to taste.
  12. When you’re ready to cook, put a deep casserole-type pan on a medium-high heat and fill it about 6cm deep with vegetable oil. Make sure you never fill a pan more than halfway up. Add a piece of potato to help you gauge the temperature – it’s ready once the potato turns golden and floats (or when the oil reaches 170°C on a thermometer).
  13. Carefully lower one kibbeh into the pan – after about 3½ to 4 minutes it should be golden and perfectly cooked through, so take it out of the pan and cut it in half to see if you should have cooked it for less or more time – once you know where you stand, you can cook the rest, in batches.
  14. Serve the kibbeh with the houmous, amba sauce and some pickled veg (see tip), pomegranate and fresh herbs.

Tips

To make pickled veg, finely slice or shred your chosen veg (I’ve used beets, baby carrots and small Lebanese cucumbers), put it into a shallow bowl and just cover with vinegar (balsamic, red, white or herby vinegars work well). Add a good pinch of sugar, a pinch of salt and some herbs (dill, mint, parsley, tarragon and chervil are all good), then scrunch and mix to make a quick pickle.

Tip

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Nutrition per serving
  • Calories
    544
    27%
  • Fat
    32.1g
    46%
  • Saturates
    6.5g
    33%
  • Protein
    23.7g
    47%
  • Carbs
    43.7g
    17%
  • Sugars
    9.6g
    11%
  • Salt
    0.82g
    14%
  • Fibre
    2g
    -

Of an adult's reference intake