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
Units
Scale
- 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
