A healthy, easy and delicious baked Chicken Kibbeh serve with tahini yoghurt sauce and salad.

Talking about procrastination...

I found this Chicken Kibbeh with Tahini Yoghurt Sauce recipe in a free "The Fremantle Story" magazine, while waiting for my food to arrive.
And that was summer 2016/2017 (referring to southern hemisphere summer).

Chicken Kibbeh, by Kurt Sampson from Propeller Restaurant, Fremantle, was featured in that free magazine.
I have never been to the restaurant, even though its about 30  minutes drive, but the photo of dark almost reddish Chicken Kibbeh, on tahini yoghurt, caught my eye.

Henceforth, Chicken Kibbeh with Tahini Yoghurt Sauce goes into my ' Making list'

Twice, I planned to make Chicken Kibbeh.
...somehow the plan was abandoned!
Classic excuses, I don't have bulgur wheat! 

Next one.. I ran out of chicken mince!

Finally summer 2017/2018, Chicken Kibbeh with Tahini Yoghurt Sauce happened!

How was it?

We love our Chicken Kibbeh with Tahini Yoghurt Sauce, with only one exception.
Since I used 100% chicken breast mince, and I baked them... they turned out to be slightly dry.

I am making note that next time, I'll try to add some chicken thigh mince too.

And the Tahini Yoghurt Sauce...

Yumms .... they are an absolute lip smacker!
My grown-up kids seems to like the sauce more than Chicken Kibbeh.. 😜
Maybe, my Chicken Kibbeh tasted dry to their palate as well.

Will I make these Chicken Kibbeh with Tahini Yoghurt Sauce?

YES! I am definitely making them again :D, with minor changes mentioned above and the notes section in the recipe below.

Finally...
A scoop of Saffron and Rosewater ice-cream or a slice of Watermelon and Strawberry Cake would make an awesome and delicious dessert to complete the meal.

Can you tell.... :P
I am head over heels in love with Rosewater :D

Yield: 24 chicken kibbeh ballsAuthor: Lisa Ho

Chicken Kibbeh with Tahini Yoghurt Sauce

Delicious chicken kibbeh, serve with tahini yoghurt sauce.

ingredients:

Bulgur Wheat layer

• 600g chicken mince (see note)
• 200g cracked bulgur wheat
• 1/2 cup of water
• 2 teaspoon allspice
• 1 teaspoon cinnamon
• salt to taste

Chicken Mince Filling

• 400g chicken mince (see note)
• 1 finely chopped onion
• 80g finely chopped pistachio
• 125g diced dates
• 1/2 teaspoon sumac
• 1/4 teaspoon chilli flakes
• 1 1/2 teaspoon salt

Tahini Yoghurt Sauce

• 250ml Greek yoghurt
• 3 teaspoon tahini
• a pinch of salt (to taste)

instructions:

Bulgur Wheat outer layer

1. Soak bulgur wheat in water until soften
2. Add chicken mince, cinnamon, allspice and salt.
3. Weigh the chicken-bulgur wheat mixture and divide by 24, to get equal weight and shape of chicken kibbeh.
4. Ball them and set aside.

Chicken Mince Filling

1. Saute and sweat the onion till slightly golden in colour
2. Add chicken mince
3. Stir until chicken mince turned opaque.
4. Transfer onion and chicken mixture to a mixing bowl 
5. Add chopped pistachio, dates, sumac, chilli flakes and salt. 
6. Mix to combine.
7. Weigh the mixture and divide by 24.
8. Ball them and set aside

Making Chicken Kibbeh

1. Pre-heat oven to 160C (fan force)
2. Flatten the outer bulgur-chicken mixture.
3. Place the balled chicken mince filling (see photo above)
4. Enclosed the chicken mince filling with  the outer bulgur-chicken mixture, ensuring that it is well encased, and shaped into a ball.
5. Arrange the chicken kibbeh balls on a tray.
6. Bake for 15 minutes or until golden brown
7. Serve with tahini yoghurt and salad.

Tahini Yoghurt Sauce

1. Mix Greek yoghurt with tahini 
2. Add salt to taste
3. Sprinkle some sumac

notes

1. I used 100% chicken mince, hence I find these chicken kibbeh balls are a bit on the 'dry side'. Suggest to mix with some chicken thigh mince.

https://www.mykeuken.com/2018/05/chicken-kibbeh-with-tahini-yoghurt-sauce.html

Lisa's Lemony Kitchen

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