📝 About This Recipe
Kibbeh is the quintessential Middle Eastern delicacy, featuring a crisp, football-shaped bulgur shell that encases a savory, aromatic filling of spiced ground meat and toasted pine nuts. This recipe captures the perfect balance of textures—crunchy on the outside and tender within—infused with the warm fragrance of Lebanese seven-spice. Whether served at a festive gathering or as a sophisticated starter, these hand-crafted gems represent the heart and soul of traditional Levantine hospitality.
🥗 Ingredients
The Outer Shell (Kibbeh Dough)
- 2 cups Fine bulgur wheat (rinsed and drained well)
- 1 lb Lean ground beef or lamb (very finely ground, 95% lean)
- 1 Yellow onion (grated and squeezed of excess liquid)
- 1 teaspoon Lebanese Seven Spice (Baharat)
- 1/2 teaspoon Ground cumin
- 1.5 teaspoons Salt (or to taste)
- 1/4 cup Ice water (added gradually for texture)
The Savory Filling (Hashweh)
- 1/2 lb Ground beef or lamb (80/20 fat content for juiciness)
- 1 large Yellow onion (finely diced)
- 1/4 cup Pine nuts (toasted until golden)
- 2 tablespoons Olive oil
- 1 teaspoon Lebanese Seven Spice
- 1/4 teaspoon Ground cinnamon
- 1 tablespoon Pomegranate molasses (optional for a tangy kick)
For Frying
- 4 cups Neutral vegetable oil (for deep frying)
👨🍳 Instructions
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1
Rinse the fine bulgur in a mesh sieve until the water runs clear. Drain well and let it sit in a bowl for 30 minutes to soften using only the residual moisture.
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2
Prepare the filling (Hashweh): Heat olive oil in a skillet over medium-high heat. Add the diced onions and sauté until translucent and soft, about 5 minutes.
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3
Add the ground meat for the filling to the skillet. Break it apart with a wooden spoon and cook until browned. Stir in the seven-spice, cinnamon, salt, and pomegranate molasses.
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4
Remove the filling from heat and stir in the toasted pine nuts. Allow the mixture to cool completely before assembly; a warm filling will tear the dough.
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5
To make the shell dough, place the softened bulgur, lean ground meat, grated onion, and spices into a food processor. Pulse until the mixture forms a smooth, paste-like dough.
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6
If the dough feels too dry or crumbly, add ice water one tablespoon at a time while pulsing until it becomes pliable and holds together without sticking to your hands.
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7
Prepare a small bowl of ice water for your hands. Take a golf-ball-sized portion of the dough (about 2 tablespoons) and roll it into a smooth ball.
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8
Using your index finger, poke a hole into the ball and rotate it against your palm to create a thin, hollow pocket. The walls should be as thin as possible without breaking.
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9
Stuff the pocket with about 2 teaspoons of the cooled meat filling. Do not overfill, or the kibbeh will burst during frying.
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10
Gently pinch the open end shut and smooth the surface with damp fingers, tapering both ends to create the classic football (torpedo) shape.
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11
Place the formed kibbeh on a tray lined with parchment paper. Chill in the refrigerator for 30 minutes to help them firm up before frying.
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12
Heat 2-3 inches of oil in a deep pot to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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13
Fry the kibbeh in batches of 4-5. Do not crowd the pot, as this will drop the oil temperature and make them greasy. Fry for 4-6 minutes until deep golden brown and crispy.
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14
Use a slotted spoon to transfer the kibbeh to a wire rack or paper towel-lined plate to drain. Serve warm.
💡 Chef's Tips
Always use the leanest meat possible for the outer shell to prevent the kibbeh from falling apart in the oil. Keep your hands damp with ice water while shaping to ensure a smooth, crack-free exterior. If you don't have a food processor, you can use a traditional meat grinder or knead the dough vigorously by hand for 15 minutes. Ensure the filling is completely cool or even chilled before stuffing to maintain the structural integrity of the dough. You can freeze un-fried 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 creamy Greek yogurt or a traditional Cucumber Yogurt Sauce (Tzatziki style). Pair with a fresh, zesty Tabbouleh salad to cut through the richness of the fried meat. Provide a small dish of extra pomegranate molasses for dipping or drizzling. Offer a platter of fresh mint leaves, sliced radishes, and green onions as traditional accompaniments. A glass of chilled Arak (anise-flavored spirit) or a crisp Sauvignon Blanc works beautifully.