📝 About This Recipe
Kibbeh is the national dish of Lebanon and a masterpiece of Levantine cuisine, featuring a torpedo-shaped shell made of fine bulgur and lean beef. Inside, a savory treasure of spiced ground lamb, buttery pine nuts, and caramelized onions awaits, seasoned with the warm aromatic notes of Allspice and Cinnamon. These hand-sculpted appetizers are deep-fried to a perfect golden-brown, offering a satisfying crunch that yields to a tender, flavor-packed center.
🥗 Ingredients
For the Outer Shell (Kibbeh Dough)
- 2 cups Fine Bulgur Wheat (No. 1 fine grade, rinsed and drained)
- 1 lb Lean Ground Beef (very lean, processed until paste-like)
- 1 small Yellow Onion (grated and squeezed of excess liquid)
- 1 teaspoon Middle Eastern Seven Spice (or Baharat)
- 1.5 teaspoons Salt
- 2-4 tablespoons Ice Water (as needed for texture)
For the Hashweh (Meat Filling)
- 1/2 lb Ground Lamb (can substitute with beef)
- 1 large Yellow Onion (finely diced)
- 1/4 cup Pine Nuts (toasted until golden)
- 2 tablespoons Olive Oil
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Cinnamon
- 1/2 teaspoon Black Pepper (freshly ground)
For Frying
- 4 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
-
1
Rinse the fine bulgur in a fine-mesh sieve under cold water. Drain well and place in a bowl to soak for 30 minutes; the moisture from rinsing is usually enough to soften it without making it mushy.
-
2
Prepare the filling (Hashweh): Heat olive oil in a skillet over medium heat. Add the finely diced onions and sauté until translucent and soft, about 5-7 minutes.
-
3
Add the ground lamb to the skillet. Break it apart with a wooden spoon and cook until browned. Stir in the salt, allspice, cinnamon, and black pepper.
-
4
Fold in the toasted pine nuts, remove from heat, and let the filling cool completely. This is crucial; warm filling will tear the dough.
-
5
For the shell: Place the soaked bulgur, grated onion, and lean beef in a food processor. Pulse until the mixture forms a smooth, dough-like paste. Add a splash of ice water if it feels too dry or crumbly.
-
6
Transfer the dough to a bowl. Knead it by hand for a minute to ensure it is uniform. Keep a small bowl of ice water nearby to dampen your hands to prevent sticking.
-
7
Take a portion of dough about the size of a large lemon (approx. 2 tablespoons). Roll it into a smooth ball between your palms.
-
8
Using your index finger, poke a hole into the ball and rotate it against your palm to create a thin-walled, hollow cylinder or 'pocket'. The walls should be about 1/8 inch thick.
-
9
Stuff the hollow shell with 1-2 teaspoons of the cooled meat filling, leaving enough room at the top to seal it.
-
10
Pinch the open end shut and gently shape the kibbeh into an oval/torpedo shape with pointed ends. Smooth any cracks with a touch of ice water.
-
11
Arrange the shaped kibbeh on a tray lined with parchment paper. Chill in the refrigerator for 30 minutes to help them firm up before frying.
-
12
Heat 2-3 inches of vegetable oil in a deep pot to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
-
13
Fry the kibbeh in small batches (4-5 at a time) to avoid crowding. Fry for 4-6 minutes until they are a deep, even golden brown.
-
14
Remove with a slotted spoon and drain on a wire rack or paper towels. Let them rest for 5 minutes before serving to allow the juices to settle.
💡 Chef's Tips
Always use the leanest beef possible (95% or higher) for the shell; fat will cause the kibbeh to fall apart in the oil. If the dough is too soft to handle, refrigerate it for 30 minutes before shaping to firm up the proteins and bulgur. Use ice water on your hands while shaping; it prevents sticking and creates a smooth, professional finish on the shell. Don't skip the pine nuts; they provide a necessary buttery crunch that contrasts the savory meat. Make a large batch and freeze them raw on a tray; once frozen, transfer to a bag and fry directly from frozen (adding 2 minutes to cook time).
🍽️ Serving Suggestions
Serve hot with a side of cool, creamy Labneh or a garlicky Tahini sauce for dipping. Pair with a fresh Tabbouleh salad to provide a bright, acidic contrast to the fried shells. Include as part of a larger mezze platter with hummus, baba ganoush, and warm pita bread. A glass of Arak (anise-flavored spirit) diluted with water and ice is the traditional beverage pairing. Garnish the serving platter with fresh mint leaves and lemon wedges for squeezing over the kibbeh.