📝 About This Recipe
Experience the crown jewel of Middle Eastern mezze with this healthier, air-fried version of traditional Kibbeh. These torpedo-shaped delights feature a crisp, spiced bulgur and beef shell concealing a succulent, aromatic filling of sautéed ground lamb, toasted pine nuts, and warm spices. By using the air fryer, you achieve that iconic golden crunch without the heavy oil, preserving the delicate balance of cinnamon, allspice, and earthy grains.
🥗 Ingredients
The Outer Shell (Kibbeh Dough)
- 1.5 cups Fine Bulgur Wheat (rinsed and drained)
- 1 lb Extra-Lean Ground Beef (at least 90% lean, very cold)
- 1 small Yellow Onion (grated and squeezed of excess liquid)
- 1.5 teaspoons Kibbeh Spice Blend (equal parts cinnamon, allspice, and black pepper)
- 1 teaspoon Salt
- 1/2 teaspoon Dried Mint (crushed)
The Hashweh (Filling)
- 1/2 lb Ground Lamb or Beef (80/20 fat content for moisture)
- 1 medium Yellow Onion (finely diced)
- 1/4 cup Pine Nuts (lightly toasted)
- 1 tablespoon Olive Oil (for sautéing)
- 1 teaspoon Seven Spice (Baharat)
- 1 tablespoon Pomegranate Molasses (for a signature tangy finish)
- to taste Salt and Pepper
For Air Frying
- as needed Olive Oil Spray (high quality)
👨🍳 Instructions
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1
Place the fine bulgur in a bowl and rinse with cold water. Drain thoroughly, leaving just a hint of moisture. Let it sit for 20 minutes to soften.
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2
Prepare the Hashweh (filling): Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent and soft, about 5 minutes.
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3
Add the ground lamb (or beef) to the skillet. Cook until browned, breaking it up with a spoon into very fine crumbles. Drain any excess fat.
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4
Stir in the toasted pine nuts, Seven Spice, salt, pepper, and pomegranate molasses. Cook for another 2 minutes, then remove from heat and let cool completely.
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5
Prepare the shell: In a food processor, combine the soaked bulgur, grated onion, lean ground beef, kibbeh spices, salt, and dried mint.
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6
Pulse the mixture until it forms a smooth, paste-like dough. If it feels too dry, add a tablespoon of ice water. The dough should be pliable and not stick to your hands.
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7
Set up a small bowl of ice water. Dip your hands in the water to keep the dough from sticking while shaping.
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8
Take a walnut-sized piece of dough (about 2 tablespoons) and roll it into a ball. Use your index finger to poke a hole in the center, rotating the ball in your palm to create a thin-walled hollow tube.
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9
Stuff the tube with about 1-2 teaspoons of the cooled filling. Do not overstuff, or the kibbeh may crack.
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10
Pinch the open end shut and gently taper both ends to create the classic football/torpedo shape. Repeat until all dough and filling are used.
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11
Preheat your air fryer to 390°F (200°C) for 5 minutes.
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12
Generously spray the air fryer basket and each kibbeh piece with olive oil. Place them in the basket in a single layer, ensuring they aren't touching.
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13
Air fry for 10 minutes. Pause to flip or shake the basket gently, spray with a bit more oil if they look dry, and cook for another 5-8 minutes until deep golden brown and crispy.
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14
Remove from the air fryer and let them rest for 5 minutes before serving to allow the juices to settle.
💡 Chef's Tips
For the smoothest shell, ensure your ground beef is very lean; fat in the shell can cause it to fall apart during cooking. Always let the filling cool completely before stuffing; hot filling will steam the dough from the inside and cause cracks. If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before shaping. Use ice water on your hands frequently while shaping to achieve that professional, smooth finish. You can freeze raw kibbeh on a tray and then transfer to a bag; air fry them straight from frozen for 20-25 minutes.
🍽️ Serving Suggestions
Serve with a side of creamy Tahini sauce or a thick Greek yogurt dip mixed with cucumber and mint. Pair with a fresh Fattoush or Tabbouleh salad to cut through the richness of the meat. Accompany with pickled turnips (Lidlit) and fresh radish slices for a traditional mezze experience. Enjoy with a glass of chilled Arak or a refreshing Mint Lemonade. Serve warm as an appetizer or as a main course over vermicelli rice.