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Kibbeh rahmieh: recipe illustration
Meat

Kibbeh rahmieh

Fine bulgur dumplings stuffed with spiced meat, onion and mint, served submerged in a lemony tahini sauce. A Lebanese festive dish, creamier than fried kibbeh, often prepared for Sunday family meals.

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Ingredients

Ingredients

Coque

Farce

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the fine bulgur under cold water, drain it and mix it with the grated onion and salt. Knead for 5 minutes until you have a supple dough.
  2. Fry the sliced onion in olive oil until golden, add the meat and spices, then cook for 8 minutes, crumbling, until it changes colour.
  3. Shape small balls of bulgur dough, hollow them out with your finger to fill them with a spoonful of meat, then close them into well-sealed olive shapes.
  4. In a saucepan, dilute the tahini with the lemon juice, crushed garlic and water until you have a smooth, coating sauce.
  5. Bring the sauce to a simmer, add the dumplings and cook over low heat for 25 minutes, stirring gently so they do not break.
  6. Add the chopped mint at the end of cooking, adjust the seasoning and serve hot, sprinkled with toasted pine nuts.

Variations and tips

Meat-free version. Replace the meat with caramelised onions and mashed chickpeas for a vegetarian filling just as tasty.

What to look for. If tahini is hard to find, a creamy organic sesame paste from the shop works just as well.

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Original Ecomely recipe.