Kebbeh or kibbeh is one of the most traditional dishes in Lebanon. It consists of a type of meat, pumpkin or potato mix with spices, onion and soaked bulgur. It’s a very versatile dish and you can find it in all different sorts: raw with lamb of beef, filled and oven baked, filled and shaped into pasties, deep-fried or pan-fried. The one I’m making here is raw. No baking or cooking needed. Avocado is quite popular these days and you find it all year round. Instead of eating it as is, you can try something new like this combination, inspired from the book A Lebanese Feast.
For 4-6 persons
- 4 avocados
- 50 gr bulgur
- 1 shallot
- 2 teaspoons dried mint
- 1/2 teaspoon cinnamon
- 1/2 allspice
- 2 tablespoons olive oil
- 1/2 teaspoon Salt
- Crushed walnuts for garnish
- Rinse the bulgur and then let it soak in water for about 10 minutes.
- Peel the avocados, remove the stone and place in a bowl.
- Peel and chop the shallot and add to the avocados.
- Add the spices, dried munt, salt and oil and mash or mix into a puree. Adjust the seasoning if needed.
- Spread on a serving dish, drizzle some extra olive oil and garnish with the walnuts.