Lamb mint

kofta (a mix of ground lamb and ground beef with chopped parsley and spices, prepared by your butcher) • For seasoning the kofta: • medium onion, grated • garlic, grated • fresh mint leaves, chopped (leaves only) • salt • meat seasoning • black pepper and a pinch of ground red pepper • ground cardamom • grill seasoning (optional, if available) • For greasing the baking dish: 1 tablespoon butter • Also add: 1 cup hot water (about 240 ml) plus the juice from the grated onion •

plain yogurt • ground beef or lamb • fine bulgur • Mixed spices • Salt • Black pepper • little walnut • vegetable oil for frying (about 480 ml) • butter (about 14 grams) • Cumin • Paprika • cornstarch (about 8 grams) •

lamb (or beef), finely ground twice (500 grams) • fine white bulgur (about 160 grams) • olive oil (120 ml) • small onion • fresh marjoram or basil leaves • fresh mint leaf • Very thin slice of lemon peel • Salt • Kibbeh spice blend (In Lebanon, southern spice blends are popular for kibbeh. Use your favorite kibbeh spices if available.)

fine bulgur (about 1 kg) • ground lamb (about 1 kg) • onions (about 1/2 kg) • Black pepper • Red pepper • cinnamon • cumin • Dried mint • Salt

Lamb (or beef) • Preferably use lamb fat for frying, then remove the fat • lemons (juice) 🍋 • orange (juice) • olive oil (60 ml) • Salt • black pepper • dried mint • cumin • paprika • ground cloves • minced garlic •

fine bulgur wheat (about 900 grams) • boneless, skinless chicken breast (about 1 kg) • lamb fat or suet (about 500 grams) • onions • mixed spice blend • ground red pepper • Salt, to taste • dried mint • cumin • onions, finely grated