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Le Chaudron recipe
Kibbeh boulettes de boulgour
Kibbeh (bulgur and lamb croquettes)
⏱ 60 minServes 4Hard400 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)fine bulgur
400 g (14 oz)ground lamb
2onions, finely chopped
1 teaspoonground cinnamon
1 teaspoonfour-spice blend (quatre-épices)
50 g (2 oz)pine nuts
- 250 g (9 oz) fine bulgur
- 400 g (14 oz) ground lamb
- 2 onions, finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon four-spice blend (quatre-épices)
- 50 g (2 oz) pine nuts
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the bulgur in cold water for 15 minutes, then squeeze firmly to remove excess water.
- Knead the bulgur with half the lamb, one onion and the cinnamon into a firm paste.
- Cook the rest of the lamb with the other onion, the spices and pine nuts for 6 minutes for the filling.
- Shape the bulgur paste into hollow ovals, fill and pinch closed.
- Heat the oil to 175°C (350°F) in a deep saucepan.
- Fry for 5 minutes until golden, drain on paper towels and serve hot.
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