Kibbeh Recipe

Lebanese · Main course · 65 min total

Kibbeh is a classic Middle Eastern dish of spiced ground meat and bulgur wheat, shaped into football-like croquettes and fried until crispy. This recipe yields tender, flavorful kibbeh with a crunchy exterior.

Ingredients

• 1 cup fine bulgur wheat
• 1 lb ground lamb or beef (80% lean)
• 1 large onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup pine nuts
• 2 tablespoons butter or olive oil
• Vegetable oil for deep frying

Instructions

1. Rinse bulgur in cold water; drain well. Place in a bowl, cover with cold water, and soak for 15 minutes. Drain and squeeze out excess water.
2. For the filling: In a skillet, heat 1 tablespoon butter over medium heat. Add 1/4 cup chopped onion and cook until soft. Add pine nuts and toast lightly. Add 1/4 lb ground meat, salt, pepper, and spices; cook until browned. Set aside to cool.
3. In a food processor, combine soaked bulgur, remaining 3/4 lb meat, remaining onion, salt, pepper, allspice, cinnamon, and nutmeg. Process until a smooth, cohesive paste forms. If too dry, add a tablespoon of ice water.
4. With wet hands, take a heaping tablespoon of the bulgur mixture and shape into a ball. Make an indentation with your finger, fill with about 1 teaspoon of the meat-pine nut filling, then seal and shape into an oval (football shape). Repeat with remaining mixture.
5. Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry kibbeh in batches, turning occasionally, until deep golden brown, about 4-5 minutes. Drain on paper towels.
6. Serve hot with yogurt or tahini sauce.

Tips

• Keep hands wet while shaping to prevent sticking.
• Kibbeh can be baked at 375°F for 25 minutes instead of frying for a lighter version.
• Leftover kibbeh can be reheated in a 350°F oven for 10 minutes.

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