Golden and crispy on the outside, juicy and flavorful on the inside—this classic Middle Eastern kibbeh is made from bulgur, beef, and warm spices, stuffed with a savory meat filling, then fried to perfection and served with a cooling cucumber yogurt dip. A true celebration of Lebanese culinary heritage, kibbeh offers both texture and deep, comforting flavors.
Why You’ll Love This Recipe
Crispy Fried Kibbeh is a timeless dish that combines rich spices, hearty meat, and bulgur into a delightfully crispy shell encasing a succulent filling. It’s an impressive appetizer or main dish that’s well-loved across the Middle East. You’ll appreciate its contrast of textures and warm, aromatic flavors. Perfect for festive gatherings or as part of a mezze platter, it’s a dish that always garners praise.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Shell:
- fine bulgur wheat
- lean ground beef or lamb
- small onion, grated
- ground allspice
- cinnamon
- salt and black pepper, to taste
For the Filling:
- ground beef or lamb
- small onion, finely chopped
- pine nuts, toasted
- ground allspice
- cinnamon
- salt and black pepper, to taste
- olive oil
For Frying:
- neutral oil for deep frying (vegetable or canola)
Directions
- Soak the bulgur in water for 10–15 minutes until softened. Drain and squeeze out any excess water.
- In a large bowl, combine the soaked bulgur, grated onion, spices, and ground meat. Mix thoroughly by hand or with a food processor until a cohesive dough forms. Set aside.
- To make the filling, heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent.
- Add ground meat, allspice, cinnamon, salt, and pepper. Cook until the meat is browned. Stir in the toasted pine nuts. Let the filling cool completely.
- With wet hands, take a golf ball-sized portion of the shell mixture. Roll into a ball, then shape it into an oval or football shape with a hollow center.
- Spoon about a teaspoon of the filling into the hollow center. Pinch the edges to seal, smoothing the surface to form a seamless shape.
- Heat oil in a deep fryer or deep pot to 350°F (175°C).
- Fry the kibbeh in batches for 5–7 minutes, or until golden brown and crispy. Remove and drain on paper towels.
- Serve warm with lemon wedges and a yogurt cucumber dip or tahini sauce.
Servings and timing
This recipe yields approximately 15–20 kibbeh, depending on size. Total preparation time is around 45 minutes, with 15–20 minutes for cooking.
Variations
- Baked kibbeh: Instead of deep-frying, press the shell and filling mixture into a baking dish, layering like a casserole. Bake at 375°F (190°C) until browned.
- Vegetarian: Substitute the meat filling with a spiced lentil or mushroom mixture.
- Cheese-filled: For a twist, add small cubes of mozzarella or feta to the filling.
- Herb infusion: Add chopped parsley or mint to the shell or filling for a burst of freshness.
- Nut-free: Omit pine nuts if preferred or substitute with sunflower seeds or chopped almonds.
Storage/Reheating
Storage: Store cooked kibbeh in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a preheated oven at 350°F (175°C) for 10–12 minutes to regain crispiness. Microwave is not recommended as it may soften the shell.
Freezing: Freeze uncooked kibbeh on a baking sheet until solid, then transfer to freezer bags. Cook from frozen, adding a few extra minutes to frying time.
FAQs
What type of bulgur should I use?
Use fine bulgur wheat (not coarse) for the shell to ensure it blends well and forms a smooth dough.
Can I use a food processor to make the shell mixture?
Yes, using a food processor helps achieve a uniform, cohesive texture for the shell.
Is kibbeh gluten-free?
No, traditional kibbeh contains bulgur wheat. You can experiment with gluten-free grains like quinoa, though results may vary.
How can I prevent kibbeh from falling apart during frying?
Ensure the shell is well-kneaded and tightly sealed. Chill the formed kibbeh for 20 minutes before frying if needed.
Can I bake instead of fry kibbeh?
Yes, baked kibbeh is a healthier alternative. Brush with oil and bake until golden brown.
What sauce pairs best with kibbeh?
Yogurt cucumber sauce (labneh with herbs), garlic yogurt dip, or tahini sauce complement kibbeh perfectly.
Can I prepare kibbeh in advance?
Yes, you can shape and store kibbeh in the refrigerator or freezer until ready to fry.
What meat is traditionally used?
Lamb is traditional, but beef is also commonly used and works well for this recipe.
Are pine nuts necessary?
Pine nuts add texture and flavor but can be omitted or substituted if desired.
How do I achieve the classic oval shape?
Wet your hands and shape the shell into a ball, then press into an oval. Use your finger to hollow the center before stuffing.
Conclusion
Crispy Fried Kibbeh is a beloved Lebanese delicacy that blends savory meat, aromatic spices, and crispy texture into one unforgettable bite. Whether served as an appetizer or main course, it’s a crowd-pleaser rich in tradition and taste. With a few simple techniques, you can bring this iconic dish to your table and enjoy the warmth of Middle Eastern hospitality at home.
Print
Crispy Fried Kibbeh (Lebanese Kibbeh)
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 20 kibbeh 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Halal
Description
Golden and crispy on the outside, juicy and flavorful on the inside—this classic Middle Eastern kibbeh is made from bulgur, beef, and warm spices, stuffed with a savory meat filling, then fried to perfection and served with a cooling cucumber yogurt dip.
Ingredients
- 1 1/2 cups fine bulgur wheat
- 1 lb lean ground beef or lamb
- 1 small onion, grated
- 1/2 tsp ground allspice
- 1/2 tsp cinnamon
- Salt and black pepper, to taste
- 1/2 lb ground beef or lamb (for filling)
- 1 small onion, finely chopped
- 1/4 cup pine nuts, toasted
- 1/2 tsp ground allspice (for filling)
- 1/4 tsp cinnamon (for filling)
- Salt and black pepper, to taste (for filling)
- 1 tbsp olive oil
- Neutral oil for deep frying (vegetable or canola)
Instructions
- Soak bulgur in water for 10–15 minutes until softened. Drain and squeeze out excess water.
- In a large bowl, combine bulgur, grated onion, spices, and ground meat. Mix until a cohesive dough forms. Set aside.
- To make the filling, sauté chopped onion in olive oil until translucent. Add ground meat, spices, and cook until browned. Stir in toasted pine nuts. Cool completely.
- With wet hands, take a golf ball-sized portion of the shell mixture. Form into a ball, then shape into a hollow oval or football shape.
- Stuff with about a teaspoon of the meat filling, pinch edges to seal, and smooth the surface.
- Heat oil in a deep fryer or deep pot to 350°F (175°C).
- Fry kibbeh in batches until golden brown and crisp, about 5–7 minutes. Drain on paper towels.
- Serve warm with lemon wedges and yogurt cucumber dip or tahini sauce.
Notes
- Use a food processor to blend the shell mixture for a finer texture.
- Uncooked kibbeh can be frozen and fried straight from the freezer.
- Serve with a side of tabbouleh or fattoush for a full meal.
Nutrition
- Serving Size: 2 pieces
- Calories: 290
- Sugar: 1g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 40mg
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