Lebanese Kibbeh Panini with Yogurt Dipping Sauce

Steps

1. 1

   Toast the pine nuts

   • Heat a small skillet over medium heat.
   • Add pine nuts and toast, stirring occasionally, for 3–4 minutes until they turn light golden and become fragrant.
   • Transfer to a plate and let cool.
   • Chop them roughly if they are whole.

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   Ready when: Pine nuts are light golden and fragrant

   Tip: Watch closely so they do not burn; they char quickly.

2. 2

   Soak the bulgur

   • Place fine bulgur in a small bowl and add ¼ cup (60 ml) warm water.
   • Let sit for 10 minutes until the bulgur absorbs the water and softens.
   • Drain well through a fine-mesh sieve, pressing gently with a spoon to remove excess moisture.

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   Ready when: Bulgur is soft and fluffy, not wet

   Tip: Squeeze out excess water so the filling stays firm and does not make the bread soggy.

3. 3

   Cook the lamb mixture

   • Heat the small skillet over medium-high heat.
   • Add ground lamb and diced onion.
   • Cook, breaking up the lamb with a wooden spoon, for 6–8 minutes until the lamb is no longer pink and the onion is soft.
   • Drain any excess fat from the pan.
   • Stir in cumin, cinnamon, and allspice.
   • Cook for 1 minute until aromatic.
   • Season with salt and pepper to taste.
   • Remove from heat.
   • The lamb should reach an internal temperature of 160°F (71°C).

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   Ready when: Lamb is fully cooked and no pink remains; internal temperature reaches 160°F (71°C); onion is soft; spices smell fragrant

   Tip: Break up the lamb into small crumbles as it cooks for even texture and faster cooking. Use an instant-read thermometer to confirm the lamb has reached 160°F (71°C).

4. 4

   Make the yogurt sauce

   • In a small bowl, combine Greek yogurt, minced garlic, lemon juice, chopped mint, and parsley.
   • Stir until well combined.
   • Taste and season with salt.
   • Set aside at room temperature for assembly.

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   Ready when: Sauce is smooth and herbs are evenly distributed

   Tip: Do not add salt too far in advance, as it may cause the yogurt to weep liquid over time.

5. 5

   Combine filling ingredients

   • In the bowl with the cooked lamb, add the drained bulgur and toasted pine nuts.
   • Toss gently with a spoon until everything is evenly mixed.
   • Taste and adjust seasoning if needed.
   • The filling should be moist but not wet.

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   Ready when: All ingredients are evenly distributed

   Tip: Do not overmix; gentle folding preserves the texture of the bulgur and pine nuts.

6. 6

   Assemble the paninis

   • Split each ciabatta or focaccia roll in half horizontally.
   • Lightly brush the cut sides with softened butter.
   • On the bottom half of each roll, place a small handful of torn romaine lettuce, then a few slices of tomato, then about 3–4 tablespoons of the warm lamb-bulgur filling.
   • Top with the other half of the roll.

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   Ready when: All four paninis are filled and ready to grill

   Tip: Use warm filling so the cheese and flavors meld, but let it cool slightly if it is very hot or it may make the bread soggy.

7. 7

   Grill the paninisOven 350°F / 175°C

   • Preheat a panini press or cast-iron grill pan to medium-high heat (350°F / 175°C if using a panini press).
   • Once hot, carefully place the assembled paninis on the press or pan.
   • If using a press, close it gently and cook for 4–5 minutes without pressing down hard.
   • If using a skillet, cook for 3–4 minutes on the first side until golden, then flip and cook the second side for another 2–3 minutes.
   • The exterior should be crispy and golden brown, and you should hear a faint sizzle.

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   Ready when: Exterior is golden brown and crispy; filling is warm

   Tip: Do not press too hard on a panini press, or the filling may squeeze out the sides. A gentle press is enough.

8. 8

   Rest and serve

   • Transfer the grilled paninis to a cutting board.
   • Let them rest for 2–3 minutes so the filling sets slightly and the bread cools just enough to handle.
   • If desired, cut each panini in half diagonally.
   • Transfer to serving plates and serve immediately with the yogurt dipping sauce on the side.

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   Ready when: Paninis are cool enough to handle and cut cleanly

   Tip: Serve with yogurt sauce while the panini is still warm for the best flavor contrast.