📝 About This Recipe
Kibbeh Kras is the quintessential Lebanese comfort food, featuring a crisp, football-shaped bulgur shell that encases a succulent, aromatic filling of spiced ground lamb and toasted pine nuts. Often referred to as the national dish of Lebanon, these 'fried meatballs' represent a masterclass in texture, balancing the crunch of the outer crust with the buttery richness of the 'hashweh' filling. Infused with the warm notes of Middle Eastern Seven Spices, every bite is a journey to the heart of a traditional Levantine kitchen.
🥗 Ingredients
The Shell (Kibbeh Dough)
- 2 cups Fine Brown Bulgur (washed and drained well)
- 500 grams Lean Ground Lamb or Beef (very finely ground, almost like a paste)
- 1 large Yellow Onion (grated and squeezed of excess liquid)
- 1 teaspoon Dried Marjoram
- 1 tablespoon Lebanese Seven Spices (Baharat)
- 2 teaspoons Salt (adjust to taste)
- 1/4 cup Ice Water (used sparingly to bind the dough)
The Filling (Hashweh)
- 300 grams Ground Lamb (slightly higher fat content for moisture)
- 2 medium Yellow Onions (finely diced)
- 1/3 cup Pine Nuts (toasted until golden)
- 2 tablespoons Ghee or Butter (for sautéing)
- 1 teaspoon Lebanese Seven Spices
- 1/2 teaspoon Ground Cinnamon
- 1 tablespoon Pomegranate Molasses (optional, for a tangy depth)
For Frying
- 4 cups Vegetable Oil (neutral oil for deep frying)
👨🍳 Instructions
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1
Start by preparing the filling (Hashweh). Heat ghee in a large skillet over medium-high heat. Add the diced onions and sauté until translucent and soft, about 5-7 minutes.
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2
Add the ground lamb to the skillet. Break it up with a wooden spoon and cook until browned. Stir in the Seven Spices, cinnamon, salt, and pomegranate molasses. Cook for another 3 minutes until the flavors meld.
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3
Remove the meat from heat and fold in the toasted pine nuts. Transfer the filling to a bowl and let it cool completely; a cold filling makes the shaping process much easier.
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4
For the shell, soak the fine bulgur in cold water for 10 minutes, then drain and squeeze it thoroughly using a kitchen towel to remove every drop of excess moisture.
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5
In a food processor, combine the soaked bulgur, grated onion, and spices. Pulse until the mixture is well combined. Add the very lean ground meat and process until it forms a smooth, dough-like paste. If it feels too dry, add a tablespoon of ice water.
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6
Transfer the kibbeh dough to a large bowl. Knead it by hand for a few minutes to ensure the texture is uniform. Keep a bowl of ice water nearby to dampen your hands while working.
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7
To shape, take a piece of dough roughly the size of a large walnut (about 40-50g). Roll it into a smooth ball between your damp palms.
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8
Using your index finger, poke a hole into the ball and gently rotate the dough against your palm to thin out the walls, creating a long, hollow tube shape. Aim for a shell that is thin but structurally sound.
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9
Spoon about 1-2 teaspoons of the cooled filling into the cavity. Do not overfill, or the kibbeh will burst during frying.
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10
Pinch the open end shut and gently taper both ends to create the signature football (torpedo) shape. Smooth any cracks with a touch of ice water.
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11
Heat the vegetable oil in a deep pot to 350°F (175°C). You want the oil deep enough to fully submerge the kibbeh.
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12
Fry the kibbeh in small batches (4-5 at a time) to avoid dropping the oil temperature. Fry for 4-6 minutes until the exterior is a deep, rich golden brown.
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13
Using a slotted spoon, transfer the fried kibbeh to a wire rack or a plate lined with paper towels to drain excess oil.
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14
Allow the kibbeh to rest for 5 minutes before serving to ensure the filling settles and the crust reaches maximum crispness.
💡 Chef's Tips
Always use the leanest meat possible for the shell (95% or higher) to prevent the kibbeh from shrinking or falling apart in the oil. If the dough is sticking to your hands, use ice-cold water to dampen your palms; this also helps create a smooth, crack-free finish. Ensure the filling is completely cool before stuffing; warm filling will steam the dough from the inside and cause it to break. You can freeze the shaped, uncooked kibbeh on a tray; once frozen, transfer to a bag and fry them directly from frozen (adding 2 minutes to the cook time). Do not overcrowd the frying pot, as this lowers the oil temperature and results in greasy, soggy kibbeh.
🍽️ Serving Suggestions
Serve hot as part of a Mezze platter alongside a bowl of creamy Labneh or Hummus. A side of refreshing Tzatziki or a simple yogurt-cucumber-mint salad cuts through the richness beautifully. Pair with a crisp Lebanese Tabbouleh salad for a bright, acidic contrast. Enjoy with a glass of Arak (anise-flavored spirit) or a chilled glass of Rosé wine. Garnish the platter with fresh mint leaves and lemon wedges for squeezing over the hot kibbeh.