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Lamb, apricot and date kibbeh

Lamb, apricot and date kibbeh

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Mince 600g 2.4kg 6kg
Cracked Wheat Coarse 90g 360g 900g
Water Boiling 120ml 480ml 1.2l
Dried Apricots Finely Chopped 50g 200g 500g
Dates Finely Chopped 100g 400g 1kg
Coriander Finely Chopped 20g 80g 200g

Method

BUTCHER –PREPARATION/METHOD
  • Soak cracked wheat in boiling water for 30 minutes until all liquid is absorbed. Chill Well.
  • Combine apricots, dates, coriander and chilli sauce. Divide into 25g portions.
  • Combine lamb and cracked wheat. Knead together to bind well
  • ivide lamb into 100g portions. Form into a flat patty and place a portion of filling on the lamb patty. Bring edges of patty up to completley enclose filling. Roll up to form a ball and pinch edges to make a football shape. Repeat with the remaining lamb and filling.
RETAIL PRESENTATION

Display on trays with some fresh dates and apricots

CUSTOMER -INSTRUCTIONS FOR REHEATING/PREPARATION
  • Preheat fan forced oven to 180°c
  • Place kibbeh on baking tray lined with baking paper. Bake for 25 minutes until golden and well cooked.

Tips

SERVING SUGGESTION

Serve with grilled flat bread and salad.

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