Lahmeh Meshwiyeh
September 3rd, 2010
Lahmeh Meshwiyeh is Minced Lamb Kabab. It is prepared from a mixture of lamb meat, liyeh (sheep/lamb tail fat), bulgur, onion, parsley, salt and black pepper.
Let’s make Lahmeh Meshwiyeh:
1, 2. Prepare fine bulgur wheat, rinse in several changes with water, then squeeze out all water completely, and set aside for 10 minutes.
3. Prepare ground lamb meat.
4.To the ground meat add sheep/Lamb tail fat, in Syria the sheep/lamb tail fat is called “Liyeh”.
5. To the mixture of meat and liyeh, add onion slices and season with salt and black pepper.
6. Prepare meat grinder, attach the medium holed plate.
7, 8. Grind the meat, liyeh, bulgur, and onion together.
9. This is the mixture of meat, liyeh, bulgur, and onion after grinding.
10. Add finely chopped parsley leaves and mix together.
11. This is the mixture of Kabab.
12. To shape the kabab, take a piece of meat mixture and weigh it, I made each piece equals to 46 grams.
13. I got 16 pieces.
14, 15, 16, 17, 18, 19, 20.Thread onto skewers, if you feel that meat is sticking to your hand so wet your hand with water.
21, 22, 23, 24. You can add chopped walnuts to meat pieces, and mix the walnuts with each piece, then thread onto skewers.
25. Heat charcoal grill or electric grill, arrange skewers on grill, cook on both sides until the meat cooked through.
26. 27. Transfer hot kababs to a plate lined with Biwaz bread.
29. Serve lahmeh meshwiyeh hot with biwaz, Arabic flat bread or pita bread, fattoush khudar I/fattoush khudar II, french fries, hummus, mhammara, mtabbal al-bathenjan, laban a’yran (yogurt drink).
Lahmeh Meshwiyeh
From: Family Recipe / Servings: 16 – 17 Pieces
PDF Text Only / Print With Images
| 60 g fine bulgur wheat
500 g fat free ground lamb meat 120 g sheep/lamb tail fat “liyeh” 1 small red onion, sliced 2 to 3 tsp salt, or adjust as you like Dash of black pepper 1/2 cup finely chopped flat parsley leaves Chopped walnuts, optional To Serve Arabic flat bread or pita bread Fattoush Khudar I/ French Fries Hummus Bet-Tehineh Mhammara Laban A’yran (Yogurt Drink)
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Prepare fine bulgur wheat, rinse in several changes with water, then squeeze out all water completely, and set aside for 10 minutes.
Prepare ground lamb meat. To the ground meat add sheep/Lamb tail fat, in Syria the sheep/lamb tail fat is called “Liyeh”. To the mixture of meat and liyeh, add onion slices and season with salt and black pepper. Prepare meat grinder, attach the medium holed plate. Grind the meat, liyeh, bulgur, and onion together. This is the mixture of meat, liyeh, bulgur, and onion after grinding.
Add finely chopped parsley leaves and mix together. This is the mixture of Kabab. To shape the kabab, take a piece of meat mixture and weigh it, I made each piece equals to 46 grams. I got 16 pieces. Thread onto skewers, if you feel that meat is sticking to your hand so wet your hand with water. You can add chopped walnuts to meat pieces, and mix the walnuts with each piece, then thread onto skewers. Heat charcoal grill or electric grill, arrange skewers on grill, cook on both sides until the meat cooked through. Transfer hot kababs to a plate lined with Biwaz bread. Serve lahmeh meshwiyeh hot with biwaz, Arabic flat bread or pita bread, fattoush khudar I/fattoush khudar II, french fries, hummus, mhammara, Mtabbal Al-Bathenjan, laban a’yran (yogurt drink). |
Notes and Tips
I used ground lamb meat (was ground using medium holed plate), then grind this meat again with liyeh, bulgur and onion as you noticed in steps 7 and 8.
Here is a closer photo of the special Skewers used for lahmeh meshwiyeh.
miamm!!!
Oh my goodness, this sounds simply amazing.
grazi: Thanks!
oysterCulture: Thank you for you kind comment!