Kibbeh

Kibbeh

Torpedo-shaped bulgur shells stuffed with spiced lamb, fried until crackling and golden.

Total 2 hr Makes 20 kibbeh Calories 245/serving

Dietary

Halal

Allergens

Dairy, Wheat, Tree nuts, Red meat

Kibbeh pairs a fine bulgur-and-meat shell with a richly spiced lamb and pine nut filling, a Levantine classic often served as a party appetizer or main course. The outer shell turns crisp while frying while the interior stays juicy, and the dish pairs well with tangy yogurt or a squeeze of lemon.

Ingredients

  • 2 cups fine bulgur wheat
  • 1 pound lean ground beef or lamb
  • 1 small onion, finely grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons all-purpose flour
  • 1 pound ground lamb, for filling
  • 1 medium onion, finely chopped
  • 1/3 cup pine nuts
  • 1/2 teaspoon ground allspice, for filling
  • 1/4 teaspoon ground cinnamon, for filling
  • 2 tablespoons butter
  • 4 cups vegetable oil, for frying
  • 1 cup plain yogurt, for serving

Method

  1. Place the bulgur in a bowl and cover with cold water. Let soak 20 minutes, then drain thoroughly and squeeze out excess moisture with your hands.

  2. Melt the butter in a 9-inch skillet over medium heat. Add the chopped onion for the filling and cook until softened, about 5 minutes.

  3. Add the ground lamb for the filling, pine nuts, allspice, and cinnamon. Cook, breaking up the meat, until browned and cooked through, about 8 minutes. Season with salt and pepper to taste, then set aside to cool.

  4. In a food processor, combine the drained bulgur, ground beef or lamb for the shell, grated onion, cumin, allspice, cinnamon, cayenne, 1 teaspoon salt, and 1/4 teaspoon black pepper.

  5. Process the mixture in batches until smooth and well combined, scraping down the sides as needed, about 2 minutes per batch.

  6. Transfer the shell mixture to a bowl, sprinkle in the flour, and knead with wet hands until smooth and pliable.

  7. Wet your hands and scoop about 2 tablespoons of the shell mixture into your palm. Shape into a small football-shaped shell, then poke a hole in one end with your finger to hollow out the center.

  8. Spoon about 1 tablespoon of the cooled filling into the hollow and pinch the shell closed around it, smoothing the seam and tapering both ends into a torpedo shape. Repeat with the remaining mixture and filling to form about 20 kibbeh.

  9. Pour the vegetable oil into a 9-inch skillet or deep pot to a depth of 2 inches and heat to 350°F.

  10. Fry the kibbeh in batches of 4 to 5, turning occasionally, until deep golden brown and crisp on all sides, about 5 minutes per batch.

  11. Transfer the fried kibbeh to a paper towel-lined plate to drain. Serve warm with yogurt alongside.

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    Kibbeh

    Kibbeh pairs a fine bulgur-and-meat shell with a richly spiced lamb and pine nut filling, a Levantine classic often served as a party appetizer or main course. The outer shell turns crisp while frying while the interior stays juicy, and the dish pairs well with tangy yogurt or a squeeze of lemon.

    2 hr 20 kibbeh 245 cal

    Ingredients

    • 2 cups fine bulgur wheat
    • 1 pound lean ground beef or lamb
    • 1 small onion, finely grated
    • 1 teaspoon ground cumin
    • 1 teaspoon ground allspice
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon cayenne pepper
    • 1 1/2 teaspoons salt, divided
    • 1/2 teaspoon black pepper, divided
    • 3 tablespoons all-purpose flour
    • 1 pound ground lamb, for filling
    • 1 medium onion, finely chopped
    • 1/3 cup pine nuts
    • 1/2 teaspoon ground allspice, for filling
    • 1/4 teaspoon ground cinnamon, for filling
    • 2 tablespoons butter
    • 4 cups vegetable oil, for frying
    • 1 cup plain yogurt, for serving

    Method

    1. 1

      Place the bulgur in a bowl and cover with cold water. Let soak 20 minutes, then drain thoroughly and squeeze out excess moisture with your hands.

    2. 2

      Melt the butter in a 9-inch skillet over medium heat. Add the chopped onion for the filling and cook until softened, about 5 minutes.

    3. 3

      Add the ground lamb for the filling, pine nuts, allspice, and cinnamon. Cook, breaking up the meat, until browned and cooked through, about 8 minutes. Season with salt and pepper to taste, then set aside to cool.

    4. 4

      In a food processor, combine the drained bulgur, ground beef or lamb for the shell, grated onion, cumin, allspice, cinnamon, cayenne, 1 teaspoon salt, and 1/4 teaspoon black pepper.

    5. 5

      Process the mixture in batches until smooth and well combined, scraping down the sides as needed, about 2 minutes per batch.

    6. 6

      Transfer the shell mixture to a bowl, sprinkle in the flour, and knead with wet hands until smooth and pliable.

    7. 7

      Wet your hands and scoop about 2 tablespoons of the shell mixture into your palm. Shape into a small football-shaped shell, then poke a hole in one end with your finger to hollow out the center.

    8. 8

      Spoon about 1 tablespoon of the cooled filling into the hollow and pinch the shell closed around it, smoothing the seam and tapering both ends into a torpedo shape. Repeat with the remaining mixture and filling to form about 20 kibbeh.

    9. 9

      Pour the vegetable oil into a 9-inch skillet or deep pot to a depth of 2 inches and heat to 350°F.

    10. 10

      Fry the kibbeh in batches of 4 to 5, turning occasionally, until deep golden brown and crisp on all sides, about 5 minutes per batch.

    11. 11

      Transfer the fried kibbeh to a paper towel-lined plate to drain. Serve warm with yogurt alongside.