Description
A beloved Middle Eastern delicacy featuring crispy, golden bulgur shells stuffed with spiced ground beef, pine nuts, and onions—perfectly crunchy outside, tender and savory inside.
Ingredients
Units
Scale
- 1 1/2 cups fine bulgur wheat
- 1 small onion, finely grated
- 250g lean ground beef
- 1/2 teaspoon allspice
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 200g ground beef
- 1 small onion, finely chopped
- 1/4 cup pine nuts
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Vegetable oil, for deep frying
Instructions
- Rinse bulgur wheat in cold water and let it soak for 10 minutes. Drain and squeeze out excess water.
- In a bowl, mix bulgur, grated onion, lean ground beef, spices, salt, and pepper. Knead until a dough-like texture forms. Chill for 30 minutes.
- For the filling, sauté chopped onions in olive oil until soft. Add ground beef, cook until browned. Stir in pine nuts, allspice, cinnamon, salt, and pepper. Let it cool.
- Wet hands and take a golf ball-sized piece of kibbeh shell mixture. Shape into a hollow oval, fill with 1–2 teaspoons of filling, then seal and form into a torpedo or ball shape.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry kibbeh in batches until deep golden brown, about 4–5 minutes.
- Drain on paper towels. Serve hot with cucumber, tomato slices, or tahini sauce.
Notes
- Keep hands moist while shaping kibbeh to prevent sticking.
- Chill the shell mixture for easier shaping.
- Kibbeh can be frozen before frying for later use.
- Serve with yogurt or lemon wedges for added freshness.
Nutrition
- Serving Size: 2 pieces
- Calories: 230
- Sugar: 1g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
