📝 About This Recipe
Kibbeh is the soul of Levantine cuisine, a labor of love featuring a crisp, aromatic shell made of fine bulghur and lean beef, stuffed with a savory, spiced mixture of sautéed lamb and toasted pine nuts. These football-shaped delights offer a perfect contrast between the crunchy exterior and the tender, fragrant filling. Often served at festive gatherings, they represent the pinnacle of Middle Eastern hospitality and culinary craftsmanship.
🥗 Ingredients
The Shell (Kibbeh Dough)
- 2 cups Fine Bulghur (Grade #1) (washed and drained)
- 1 lb Lean Ground Beef (very fine grind, 95% lean)
- 1 medium Onion (grated and squeezed of excess juice)
- 1 teaspoon Ground Allspice
- 1/2 teaspoon Ground Cinnamon
- 1.5 teaspoons Salt
- 1/4 cup Ice Cold Water (as needed for kneading)
The Filling (Hashweh)
- 1 lb Ground Lamb or Beef (80/20 fat ratio for flavor)
- 2 large Onions (finely chopped)
- 1/4 cup Pine Nuts (toasted until golden)
- 1 tablespoon Middle Eastern Seven Spice (Baharat)
- 1 tablespoon Pomegranate Molasses (for a tangy depth)
- 2 tablespoons Olive Oil
- to taste Salt and Black Pepper
For Frying
- 4 cups Vegetable or Canola Oil (for deep frying)
👨🍳 Instructions
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1
Rinse the fine bulghur in a fine-mesh sieve under cold water. Drain well and place in a large bowl. Let it sit for 15-20 minutes to soften; it will absorb the residual moisture.
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2
Prepare the filling (Hashweh) by heating olive oil in a large skillet over medium-high heat. Add the chopped onions and sauté until translucent and slightly caramelized.
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3
Add the ground lamb (or beef) to the skillet. Break it apart with a wooden spoon and cook until browned. Stir in the Seven Spice, salt, pepper, and pomegranate molasses.
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4
Remove the meat mixture from heat and fold in the toasted pine nuts. Set aside to cool completely before stuffing; a cold filling prevents the shell from breaking.
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5
To make the shell dough, place the softened bulghur, lean ground beef, grated onion, allspice, cinnamon, and salt into a food processor. Pulse until the mixture forms a smooth, paste-like dough.
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6
Transfer the dough to a large bowl. With a bowl of ice water nearby, dip your hands in the water and knead the dough for a few minutes until it is pliable and doesn't stick to your hands.
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7
Take a portion of the dough (about the size of a large lemon) and roll it into a smooth ball. Use your index finger to poke a hole in the center.
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8
Gently rotate the ball in your palm while pressing the walls outward with your finger to create a thin, hollow shell. The thinner the shell, the better the Kibbeh.
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9
Spoon about 1-2 teaspoons of the cooled filling into the hole. Do not overfill, or the Kibbeh will burst during frying.
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10
Pinch the open end shut and gently shape the Kibbeh into an oval with pointed ends (the classic football shape). Use a little cold water to smooth any cracks.
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11
Heat the frying oil in a deep pot to 350°F (175°C). If the oil is not hot enough, the Kibbeh will become greasy; if too hot, they will burn on the outside while raw inside.
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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 they are a deep, uniform golden brown.
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13
Remove with a slotted spoon and drain on a wire rack or paper towels. Serve warm.
💡 Chef's Tips
Always use Grade #1 fine bulghur for the shell; coarser grades will not hold together. Keep your hands wet with ice-cold water while shaping to prevent the dough from sticking and to ensure a smooth finish. Ensure the filling is completely cooled before stuffing; warm filling creates steam that can crack the shell. If the dough feels too dry, add ice water one tablespoon at a time; if too soft, refrigerate for 30 minutes to firm up. You can freeze raw Kibbeh on a tray, then transfer to a bag; fry them directly from frozen, adding 2 minutes to the cook time.
🍽️ Serving Suggestions
Serve with a side of creamy Tahini sauce mixed with lemon juice and garlic. Pair with a refreshing Fattoush salad to cut through the richness of the meat. Offer a bowl of thick Greek yogurt or Labneh for dipping. Serve as part of a Mezze platter alongside Hummus, Baba Ganoush, and warm pita bread. Garnish the serving platter with fresh parsley sprigs and lemon wedges for squeezing.