Appetizer

Crispy Lamb Kibbeh with Pomegranate Gastrique & Whipped Labne

Name: Crispy Lamb Kibbeh with Pomegranate Gastrique & Whipped Labne
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Ingredients: 8 oz ground lamb (shoulder or leg); ½ cup bulgur wheat, finely ground or pulsed; 3 tablespoons pine nuts, lightly toasted; ½ small red onion, minced fine; 1 tablespoon flat-leaf parsley, chopped; ¾ teaspoon ground cinnamon; ½ teaspoon ground allspice; ¼ teaspoon black pepper; Sea salt to taste; 2 tablespoons olive oil (for frying); ¾ cup labne (or thick Greek yogurt); 1 tablespoon water or labneh whey; 2 tablespoons pomegranate molasses; 1 tablespoon honey; ⅛ teaspoon Aleppo pepper (for gastrique); 2 tablespoons sage-infused olive oil (or fresh sage leaves fried in oil); Pomegranate arils for garnish; Fleur de sel for finishing

Hand-formed kibbeh shells—bulgur-crusted lamb meat infused with cinnamon, allspice, and toasted pine nuts—fried golden and served over clouds of whipped labne. A quick pomegranate gastrique (tart reduced molasses with a whisper of chili) drizzles across; pomegranate arils and crispy sage oil finish the plate.

964calper serving 35gprotein 62gcarbs 66gfat 15min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this