Zahra’s Kitchen Lamb Kibbeh with Muhammara Dip
Zahra’s Kitchen is known for its handcrafted, wholesome products made with the finest ingredients. Their range includes lamb kibbeh, a Middle Eastern classic, as well as a variety of other delicacies:
- Wholesome Ingredients: Each item is meticulously crafted using natural, wholesome ingredients.
- Handcrafted: All products are handmade with love and care, ensuring quality and authenticity.
- Nutrient-rich: They are frozen to lock in the nutrients, preserving the fresh, bold flavours.
- No Additives or Preservatives: Zahra’s Kitchen products are free from additives and preservatives, providing a healthy and delicious option for every meal.
This pairing promises a delightful gastronomic experience. The savoury lamb kibbeh and the smokey & sweet tart Muhammara harmonize beautifully, offering a taste of Middle Eastern tradition.
Discover the handcrafted quality of Zahra’s Kitchen today and elevate your meals with their delicious lamb kibbeh flavours paired perfectly with Muhammara!
Ingredients Used For Zahra’s Kitchen Lamb Kibbeh with Muhammara Dip
Lamb Kibbeh:
Zahra’s Kitchen Lamb Kibbeh: your go-to for Middle Eastern snacks made with love and the finest ingredients.
Muhammara Dip: A perfect pairing of roasted red peppers, walnuts, and pomegranate molasses, delivering a smoky-sweet contrast.
Alternative Ingredients
Zahra’s Kitchen Beef Kibbeh: can be substituted for lamb.
Tahini or yogurt-based sauces: as alternate dips to muhammara.
Preparation Tips For Zahra’s Kitchen Lamb Kibbeh with Muhammara Dip
- From Frozen: No need to thaw—just pop into the oven or air fryer.
- Fry: Pre-heat oil to 180°C (350°F). Fry the frozen lamb kibbeh for 4-5 minutes.
- Oven: Bake at 375°F (190°C) for 18–20 minutes.
- Air Fryer: Cook at 390°F (200°C) for 13–15 minutes until crispy.
- Optional: Brush lightly with olive oil before heating for an extra golden finish.
Serving Tips For Zahra’s Kitchen Lamb Kibbeh with Muhammara Dip
- Serve as an appetizer or on a mezze platter with dips, olives, and pickles.
- Pair with muhammara, hummus, or tzatziki for variety.
- Sprinkle with fresh herbs or a dash of lemon juice to brighten flavours.
Storage Tips
- Keep frozen until ready to use.
- Store at 0°F (-18°C) or below for up to 3 months.
- Once cooked, store leftovers in the fridge and eat within 2–3 days.
Zahra’s Kitchen Lamb Kibbeh with Muhammara Dip
Ingredients
- 1 pack Zahra’s Kitchen Lamb Kibbeh
Muhammara:
- 3 red bell peppers
- ½ cup bread crumbs, fresh or store-bought
- ¾ cup walnuts
- 2 tbsp extra-virgin olive oil
- 3 tbsp pomegranate molasses
- ½ tsp minced garlic
- Juice of ½ a lemon
- 1 tsp Aleppo pepper
- ½ tsp ground cumin
- Freshly ground black pepper, to taste
- Salt, to taste
- Fresh mint leaves, for garnish
- Pomegranate seeds
Instructions
- Prepare Zahra's Kitchen Lamb Kibbeh as per package instructions. Then set aside.
- Preheat your oven to 400°F (200°C). Wash the bell peppers and pat them dry. Place them on a baking sheet lined with parchment paper, coat with olive oil and season with salt and pepper. Roast in the preheated oven for about 30-40 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and cover with foil or place in a bowl covered with plastic wrap for about 10 minutes. This will help steam the peppers, making them easier to peel. Peel off the skin, remove the seeds and stems, and slice the peppers into strips.
- In a food processor, combine the roasted red pepper strips, bread crumbs, walnuts, olive oil, pomegranate molasses, garlic cloves, lemon juice, Aleppo pepper and ground cumin. Pulse the mixture until it becomes creamy. Season with salt and freshly ground black pepper to taste.
- Transfer the dip to a serving bowl. Garnish with fresh mint leaves & pomegranate seeds. Serve with Zahra’s kitchen Lamb Kibbeh.
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