📝 About This Recipe
Kibbeh is the quintessential national dish of Lebanon and Syria, a magnificent marriage of fine bulgur wheat and spiced ground beef. These football-shaped croquettes feature a silky, aromatic outer shell that encases a savory filling of sautéed meat, toasted pine nuts, and warm Middle Eastern spices. Every bite offers a satisfying crunch followed by a burst of complex, earthy flavors that have defined Mediterranean hospitality for generations.
🥗 Ingredients
For the Kibbeh Shell (The Dough)
- 2 cups Fine Bulgur Wheat (Grade #1 fine, rinsed and drained)
- 1 lb Lean Ground Beef (90% lean or higher, very finely ground)
- 1 Yellow Onion (small, quartered)
- 1 teaspoon Allspice
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Dried Mint (crushed)
- 1.5 teaspoons Salt
For the Hashweh (The Filling)
- 1/2 lb Ground Beef (80/20 fat ratio for moisture)
- 1 large Yellow Onion (finely diced)
- 1/4 cup Pine Nuts (toasted until golden)
- 1 tablespoon Seven Spice Blend (Baharat) (or a mix of black pepper, cumin, cloves, and nutmeg)
- 1 tablespoon Pomegranate Molasses (for a hint of acidity)
- 2 tablespoons Olive Oil
For Frying
- 3-4 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
-
1
Rinse the fine bulgur wheat in a fine-mesh sieve under cold water. Drain well and place in a bowl; let it sit for about 30 minutes to soften. Do not soak in excess water; the moisture from rinsing is sufficient.
-
2
Prepare the filling (Hashweh): Heat olive oil in a large skillet over medium heat. Add the diced onions and sauté until translucent and soft, about 5-7 minutes.
-
3
Add the 1/2 lb of ground beef to the skillet. Brown the meat, breaking it up with a spoon into very small crumbles. Stir in the Seven Spice blend, salt, and pomegranate molasses.
-
4
Once the meat is cooked through, stir in the toasted pine nuts. Remove from heat and let the filling cool completely. This is crucial for easy shaping.
-
5
To make the shell: In a food processor, pulse the quartered onion until pureed. Add the 1 lb of lean ground beef, allspice, cinnamon, dried mint, and salt. Process until it forms a smooth paste.
-
6
Add the softened bulgur to the meat paste in the food processor. Pulse until the mixture is fully combined and resembles a soft, pliable dough. If it feels too dry, add a tablespoon of ice water.
-
7
Transfer the kibbeh dough to a bowl. Set up a small bowl of ice water nearby to keep your hands moist while shaping.
-
8
Take a golf-ball-sized portion of the dough (about 2 tablespoons). Using your dampened thumb, poke a hole in the center and work your finger around the edges to create a thin, hollow tube or 'cup'.
-
9
Place about 1-2 teaspoons of the cooled filling into the hole. Gently pinch the top to seal the dough over the filling.
-
10
Smooth the kibbeh between your palms, tapering the ends to create the traditional football (oval) shape. Repeat until all dough and filling are used.
-
11
Heat 2-3 inches of vegetable oil in a deep pot to 350°F (175°C). Use a thermometer to ensure the temperature stays consistent.
-
12
Carefully lower 4-5 kibbeh at a time into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and make them greasy.
-
13
Fry for 4-6 minutes, turning occasionally, until the exterior is a deep, rich golden brown. Drain on a wire rack or paper towels.
💡 Chef's Tips
Always use the finest grade (#1) bulgur; coarse bulgur will not hold the shape and will feel gritty. Keep your hands wet with ice water while shaping to prevent the dough from sticking and to achieve a smooth finish. Ensure the filling is completely cool or even chilled before stuffing; warm filling will cause the shell to crack during frying. If the dough feels too soft, refrigerate it for 30 minutes before shaping to firm up the fats in the meat. To test if the oil is ready without a thermometer, drop a small piece of dough in; it should sizzle and rise to the surface immediately.
🍽️ Serving Suggestions
Serve hot with a side of creamy labneh or a cool cucumber-yogurt dip (Tzatziki style). Pair with a fresh Fattoush or Tabbouleh salad to cut through the richness of the fried meat. Provide fresh lemon wedges on the side for a bright, acidic squeeze over the crispy shell. Serve as part of a traditional Mezze platter alongside hummus and warm pita bread. A glass of chilled Arak or a crisp dry Rosé complements the warm spices beautifully.