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Lamb Kibbeh
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Lamb Kibbeh with Smoke Flavoured Caciocavallo and Labneh-Style Ricotta Harissa

A bold twist on a classic, this lamb kibbeh is stuffed with rich, Smoke Flavoured Caciocavallo cheese, adding a depth of flavour that melts beautifully into the spiced meat. 
Served on a bed of silky Ricotta-Harissa, this dish reimagines labneh with a smooth, mild profile that balances the heat while appealing to a wider range of customers. 
A chef-driven creation that blends tradition with innovation, making it a must-try for menus looking to impress. 

 
View The Recipe

Ingredients

  • Lamb Kibbeh with Smoke Flavoured Caciocavallo:

    • 182 g Red bulgur
    • 182 g Fine semolina
    • 1 tsp Kosher salt
    • 1.5 cups Boiling water
    • 1/4 tsp Black pepper
    • 1/2 tsp Smoked paprika
    • 1/2 tsp Ground coriander seed
    • 1/2 tsp Cumin
    • 3 tbsp Extra virgin olive oil
    • 1/2 cup Water at room temperature
    • 1 medium Onion, grated 
       

  • Kibbeh Filling:

    • 400 g Lamb meat, minced 
    • 1 Onion, finely brunoise
    • 1 tbsp Extra virgin olive oil
    • 1/2 tsp Black pepper
    • 1 tsp Ground coriander
    • 1 tsp Smoked paprika
    • 1/4 tsp Cinnamon
    • 1/2 tsp Salt
    • 3 tbsp Pine nuts, toasted 
    • 1 cup Smoke Flavoured Caciocavallo cheese, shredded

  • Labneh-Style Ricotta Harissa:

    • 800 g Ricotta
    • 6 g Lemon juice
    • 2 g Salt
    • 30 g Harissa paste

Directions

Labneh-Style Ricotta Harissa

  1. In a blender, combine Ricotta, salt, and lemon juice until smooth. 
  2. Place mixture in a cheesecloth with a strainer underneath over top of a bowl.
  3. Press and leave in the fridge overnight to remove as much water content as possible.
  4. Once pressed and thick, mix in the harissa paste.
     
Kibbeh Filling


  1. In a pan, add the meat and cook without adding any oil, browning, and then add the olive oil and onion.
  2. Add the salt and the spices for the filling and mix well for about 2 minutes. 
  3. Allow the filling to cool completely and add the toasted pine nuts and the shredded Smoke Flavoured Caciocavallo cheese. 
     
Kibbeh Casing


  1. In a bowl, add the bulgur, semolina, salt, and boiling water. Mix well and cover. Set aside for 35 minutes. 
  2. After 35 minutes, uncover and add the onion, as well as all the spices. 
  3. Mix to incorporate, then add the olive oil and water and mix again for about 8 minutes. The mixture should look almost like a paste.
 
Make the Kibbeh


  1. From the casing dough, make balls that are about 40 grams in weight.
  2. Dip your finger in water, and wet the hand that will grab one of the balls.
  3. Make an indent in the middle of the casing with the index finger. Turn the kibbeh casing and your index finger while pressing the casing lightly with your finger.
  4. When you have a shell, fill it with about 5 grams of the filling mixture. Close the shell and try to give it a football-like shape.
  5. If you notice a crack, lightly wet your finger and run it over the crack. This will smooth it out.
  6. Deep fry the kibbeh at 350°C until golden brown. Fry in batches.
  7. Raw kibbeh can be frozen to preserve them, and fried from frozen; they will just need a longer frying time.
  8. To serve one plate, add 100 g of Ricotta-Harissa, top with 5 kibbeh, sprinkle with 5 g of pomegranate seeds and 2 g of sumac, drizzle with 2 g of olive oil and finish with a pinch of 2 g of micro cilantro. 
     
 

Chef Jonathan Thauberger


"Although Kibbeh does not generally have cheese in it, I wanted to elevate the dish by making it a little more consumer-friendly. The smokiness of Saputo Caciocavallo in this instance is a beautiful complement to the spices and the meat in the dish. For the Ricotta-Harissa, much like labneh, Ricotta is very smooth and mild in flavour. Once blended with lemon juice and salt then hung, it can take on the texture and flavour of a labneh with the moisture content removed."
—Chef Erica Karbelnik  
Chef Owner, Karbs Catering & Private Events, Toronto


Recommended Products

We recommend you use these Saputo products for this dish!

Caciocavallo Smoked Flavour

Smoke Flavoured Caciocavallo Cheese

Our pear-shaped cheese has a cream to yellowish interior and features a mild and buttery flavour with a delicious aroma of smoked wood.

Ricotta

Ricotta

From lasagna to ravioli to cannoli and more, mild and creamy Ricotta is a key ingredient in a variety of classic Italian dishes.

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