Open kibbeh from Jerusalem (page 160) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • abengal on May 01, 2021

    Nice dish. Did not have any lemon juice so used a finger lime instead, looked very pretty, pink amongst the green parsley. Also, would halve the oil for frying.

  • Foodycat on August 16, 2018

    Turned out I didn't have bulgur, so I substituted kasha - which was too coarse to bind as well as the bulgur, but it held together enough to be sliceable and the flavour worked very well. All the flavours of kibbeh and a lot less fiddle to make.

  • Jojobuch on January 05, 2018

    Great flavours, loved the dish! The only thing I would change is skipping the final baking step with the tahini sauce. My sauce turned into a bit of a dry disk on top of the layer of lamb; I would much prefer it being runny, as it is before you bake it.

  • Astrid5555 on September 03, 2016

    Made for a dinner party, perfect to prepare in advance and just pop in the oven when needed. Loved the lamb part with its spices, next time would probably reduce the bulgur. Big hit with the guests!

  • Barb_N on June 04, 2014

    I thought this was delicious if a bit ambitious for a weeknight. Do not skimp on the spices even though it seems like a lot. I am not used to using these spices in savory dishes but I have become a convert.

  • Rutabaga on April 09, 2014

    I enjoy finding creative new dishes to use ground turkey, which I substituted for the lamb in this recipe. It works wonderfully, making a warm, comforting dish with a little flavor boost from the tahini (which also keeps the dish from being too dry) and extra crunch from the pine nuts. This is also a convenient dish to make ahead.

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