📝 About This Recipe
Kibbeh Kras bi Zeit is a crowning jewel of Lebanese mountain cuisine, featuring a crisp, golden-brown bulgur shell that encases a savory, aromatic filling of spiced meat and toasted pine nuts. Unlike the baked versions, these 'kras' (disks or balls) are deep-fried to achieve a satisfying crunch that contrasts beautifully with the melt-in-your-mouth interior. This dish is a celebration of texture and spice, embodying the warmth and hospitality of a traditional Lebanese mezze spread.
🥗 Ingredients
The Dough (Kibbeh Shell)
- 2 cups Fine Brown Bulgur (rinsed and drained well)
- 500 grams Extra Lean Ground Beef or Lamb (processed into a fine paste (kamouneh style))
- 1 small Yellow Onion (grated and squeezed of excess liquid)
- 1 teaspoon Lebanese Seven Spice
- 1/2 teaspoon Dried Marjoram (rubbed between palms)
- 1.5 teaspoons Salt (or to taste)
- 1/4 cup Ice Water (added gradually to keep the dough cool and pliable)
The Hashweh (Filling)
- 300 grams Ground Beef or Lamb (regular fat content for flavor)
- 2 medium Yellow Onions (finely diced)
- 1/4 cup Pine Nuts (toasted until golden)
- 2 tablespoons Olive Oil
- 1 teaspoon Lebanese Seven Spice
- 1/2 teaspoon Cinnamon
- 1 tablespoon Pomegranate Molasses (adds a signature tartness)
- to taste Salt and Black Pepper
For Frying
- 1 liter Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Prepare the filling (Hashweh) first: Heat olive oil in a large skillet over medium heat. Add the diced onions and sauté until translucent and soft, about 5-7 minutes.
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2
Add the ground meat to the onions. Increase heat to medium-high and cook, breaking up the meat with a wooden spoon, until browned and all liquid has evaporated.
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3
Stir in the seven spice, cinnamon, salt, pepper, and pomegranate molasses. Fold in the toasted pine nuts. Remove from heat and let the filling cool completely before using.
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4
Prepare the shell: Rinse the bulgur under cold water and drain. Let it sit for 10 minutes to soften slightly. Do not soak it in standing water, as it will become too mushy.
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5
In a food processor, combine the grated onion, meat for the shell, spices, and salt. Pulse until the meat forms a smooth, paste-like consistency.
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6
Transfer the meat mixture to a large bowl and add the bulgur. Knead the mixture with your hands, adding a few splashes of ice water as needed, until a cohesive, smooth 'dough' forms that doesn't stick to your hands.
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7
To assemble, take a piece of dough the size of a small lemon (about 50g). Keep your hands moistened with cold water to prevent sticking.
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8
Poke a hole in the center of the ball with your index finger. Rotate the ball in your palm while thinning the walls with your finger until you have a hollow, elongated shell.
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9
Stuff the shell with about 1-1.5 tablespoons of the cooled filling. Pinch the open end shut and smooth the surface to form a pointed oval (torpedo) shape.
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10
Place the formed kibbeh on a tray lined with parchment paper. Repeat until all dough and filling are used.
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11
Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Ensure the oil is deep enough to fully submerge the kibbeh.
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12
Fry the kibbeh in batches (don't overcrowd the pot) for 4-6 minutes, or until they are a deep, even golden-brown. Use a slotted spoon to gently turn them.
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13
Drain the fried kibbeh on a wire rack or paper towels to maintain their crispiness. Serve warm.
💡 Chef's Tips
The meat for the shell must be very lean; any fat will cause the kibbeh to crack or fall apart during frying. If the dough feels too dry or crumbly, knead in a tablespoon of ice water at a time until it feels like soft clay. Cool the filling completely—even refrigerating it—before stuffing to prevent the steam from breaking the shell. Don't overcrowd the frying pot, as this drops the oil temperature and leads to greasy, soggy kibbeh. You can freeze the shaped, uncooked kibbeh on a tray and then transfer to a bag for later use; fry them directly from frozen, adding 2 minutes to the cook time.
🍽️ Serving Suggestions
Serve with a side of creamy 'Laban bi Khiyar' (Yogurt and Cucumber salad) to balance the richness. A fresh Fattoush salad with plenty of sumac provides a wonderful acidic contrast. Offer a bowl of extra pomegranate molasses on the side for dipping. Pair with a glass of Arak, the traditional Levantine anise-flavored spirit, diluted with water and ice. Include a platter of fresh radishes, green onions, and mint leaves for a traditional Lebanese table experience.