📝 About This Recipe
Widely regarded as the national dish of Lebanon and Syria, Kibbeh is a culinary masterpiece featuring a crispy, torpedo-shaped shell of fine bulgur and lean beef encasing a savory, aromatic center of sautéed meat and toasted pine nuts. These croquettes offer a complex symphony of textures—crunchy on the outside and tender within—perfumed with the warm, earthy notes of Middle Eastern seven-spice. Whether served as a centerpiece of a grand meze platter or a satisfying snack, they represent the pinnacle of Mediterranean craftsmanship.
🥗 Ingredients
The Outer Shell (Kibbeh Dough)
- 2 cups Fine Bulgur Wheat (No. 1) (rinsed and drained)
- 1 pound Lean Ground Beef or Lamb (very finely ground, 95% lean)
- 1 small Yellow Onion (grated and squeezed of excess liquid)
- 1.5 teaspoons Lebanese Seven-Spice (Baharat)
- 1/2 teaspoon Dried Mint (crushed)
- 1.5 teaspoons Salt
The Filling (Hashweh)
- 1/2 pound Ground Beef (80/20 fat ratio for moisture)
- 1 large Yellow Onion (finely diced)
- 1/4 cup Pine Nuts (toasted until golden)
- 2 tablespoons Olive Oil
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Black Pepper (freshly cracked)
For Frying
- 3-4 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Soak the fine bulgur in a bowl of cold water for about 10 minutes. Drain thoroughly through a fine-mesh sieve, pressing down firmly to remove every possible drop of moisture. Set aside.
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2
Prepare the filling (Hashweh) by heating olive oil in a large skillet over medium heat. Sauté the diced onions until translucent and soft, about 5-7 minutes.
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3
Add the 1/2 pound of ground beef to the skillet. Brown the meat, breaking it into very small crumbles with a wooden spoon, until no pink remains.
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4
Stir in the cinnamon, allspice, salt, pepper, and toasted pine nuts. Cook for another 2 minutes to meld the flavors, then remove from heat and let the filling cool completely.
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5
To make the dough, place the soaked bulgur, 1 pound of lean meat, grated onion, seven-spice, mint, and salt into a food processor.
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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; if too wet, a sprinkle of flour. The texture should be like malleable clay.
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7
Prepare a small bowl of ice water to keep your hands moist while shaping. This prevents the dough from sticking and helps create a smooth finish.
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8
Take a golf-ball-sized portion of the dough (about 2 tablespoons). Roll it into a smooth ball between your palms.
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9
Using your index finger, poke a hole into the ball and gently rotate it to create a thin-walled, hollow cylinder. The walls should be about 1/8 inch thick.
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10
Stuff the hollow center with about 1.5 teaspoons of the cooled meat filling, leaving enough room to pinch the top closed.
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11
Seal the opening and gently taper both ends of the croquette to create the signature football or torpedo shape.
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12
Heat the vegetable oil in a deep pot to 350°F (175°C). Ensure the oil is deep enough to fully submerge the kibbeh.
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13
Fry the kibbeh in small batches of 4 or 5. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasiness.
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14
Fry for 4-6 minutes until the exterior is a deep, rich golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels.
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15
Allow the kibbeh to rest for 5 minutes before serving to let the juices settle and the crust crisp up further.
💡 Chef's Tips
Use the finest bulgur (Grade #1) for the best texture; coarse bulgur will cause the shells to fall apart. Ensure the meat for the shell is very lean; excess fat will cause the kibbeh to shrink and crack during frying. Keep your hands and the dough cold; if the dough gets too warm, the fat melts and makes shaping impossible. If you don't have Lebanese Seven-Spice, mix equal parts black pepper, allspice, cinnamon, cloves, nutmeg, fenugreek, and ginger. You can freeze shaped, uncooked kibbeh on a tray, then transfer to a bag; fry them directly from frozen for an extra 2 minutes.
🍽️ Serving Suggestions
Serve with a side of cool, creamy Labneh or Greek yogurt topped with dried mint and olive oil. Pair with a fresh Fattoush or Tabbouleh salad to cut through the richness of the fried meat. A drizzle of tahini sauce or a squeeze of fresh lemon juice adds a perfect bright acidity. Serve alongside other meze favorites like hummus, warm pita bread, and pickled turnips. Pair with a crisp Lebanese white wine or a glass of chilled Arak diluted with water.