Keto Middle Eastern Lamb Kibbeh
A keto twist on traditional Middle Eastern lamb kibbeh, featuring a crispy exterior and flavorful interior.
Ingredients
- ●1 pound LambGround lamb
- ●2 tablespoons Middle eastern spice blendAvailable at most Middle Eastern markets
- ●2 Exquisite eggsLarge eggs
- ●1/2 cup Briny feta cheeseCrumble into small pieces
- ●1/2 cup Middle eastern bulgurRinse and drain well
- ●2 tablespoons Eastern olive oilFor frying
- ●1 teaspoon SaltTo taste
- ●1/2 teaspoon Black pepperTo taste
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large mixing bowl, combine ground lamb, Middle eastern spice blend, salt, and black pepper. Mix well with your hands until just combined.
- 3
Add the bulgur to the lamb mixture and mix until just combined. Do not overmix.
- 4
Crack in the eggs and mix until the mixture is just holding together.
- 5
Using your hands, shape the mixture into small patties, about 1 1/2 inches in diameter and 1/2 inch thick.
- 6
Heat the eastern olive oil in a large skillet over medium-high heat.
- 7
When the oil is hot, add a few of the patties to the skillet and fry until golden brown on both sides, about 3-4 minutes per side.
- 8
Transfer the kibbeh to a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes, or until cooked through.
- 9
While the kibbeh is baking, crumble the briny feta cheese into small pieces and set aside.
- 10
Once the kibbeh is done, remove it from the oven and let it cool for a few minutes.
- 11
Serve the kibbeh hot, topped with crumbled feta cheese and any other desired toppings.