Lamb Kibbe with Rosemary Almonds & Pistachios
Recipe by Executive Chef, John McConnell
½ cup rice flour (stir into 1 c. hot water with ¼ tsp salt)
1 onion, grated on a box grater
2 garlic cloves, minced very finely
2 ½ lbs ground lamb
½ cup coarsely chopped Clif Family Organic Rosemary Roasted Almonds & Pistachios
2 Tbsp salt
1 Tbsp plus 2 tsp. ground cumin
1 ½ tsp ground cinnamon
1 cup of crushed ice
2 garlic cloves, grated or finely minced
1 tsp salt
½ tsp ground cumin
½ tsp dried Aleppo chili flakes or sub chili powder
¾ cup tahini paste
½ cup lemon juice
1/3 cup cold water
1 tsp cayenne
Mint, as needed for garnish
Preheat oven to 500 degrees.
In a stand mixer fitted with a paddle, add all Lamb Kibbe ingredients except ice. Turn on low speed and mix thoroughly. Add all of the ice and mix at low speed until the ice is melted.
Using hands, roll lamb mixture into golf ball size rounds. Place the rounds in rows on a parchment lined baking sheet and bake for 7 minutes. Remove from oven and allow to rest.
While kibbe is baking, mix all the ingredients for the Tahini sauce in a small mixing bowl, adding additional water to thin if needed, and set aside.
Just prior to serving, using a skillet lightly coated with oil, brown the meatballs over high heat by rolling around in the pan. Transfer to a 300-degree oven to warm through. Serve hot with a drizzle of the tahini sauce and sprinkle with torn mint leaves to garnish.