📝 About This Recipe
Kibbeh is the undisputed crown jewel of Middle Eastern street food, featuring a crackling, golden-brown bulgur shell that gives way to a succulent, spiced lamb filling. This classic 'Kibbeh Raas' is a masterclass in texture and aroma, blending the earthiness of toasted pine nuts with the warmth of seven-spice and cinnamon. Whether grabbed from a bustling Damascus market or served at a family feast, these teardrop-shaped delights are a testament to the rich culinary heritage of the Levant.
🥗 Ingredients
The Outer Dough (Kibbeh Shell)
- 2 cups Fine Bulgur Wheat (rinsed and drained, but not soaked)
- 1 lb Lean Ground Lamb or Beef (very finely ground, almost paste-like)
- 1 small Yellow Onion (grated and squeezed of excess liquid)
- 1 teaspoon Lebanese Seven Spice (or a mix of allspice and black pepper)
- 1/2 teaspoon Dried Mint (crushed)
- 1.5 teaspoons Salt
The Hashweh (Savoury Filling)
- 1/2 lb Ground Lamb (medium fat content for moisture)
- 2 medium Yellow Onion (very finely diced)
- 1/4 cup Pine Nuts (toasted until golden)
- 1 tablespoon Pomegranate Molasses (for a signature tangy finish)
- 1/2 teaspoon Ground Cinnamon
- 2 tablespoons Olive Oil (for sautéing)
For Frying
- 4 cups Vegetable Oil (neutral oil with a high smoke point)
👨🍳 Instructions
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1
Rinse the fine bulgur wheat under cold water, drain thoroughly, and let it sit in a bowl for 15 minutes to soften slightly from the residual moisture.
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2
Prepare the filling (Hashweh): Heat olive oil in a skillet over medium heat. Sauté the finely diced onions until translucent and soft, about 5-7 minutes.
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3
Add the ground lamb to the skillet, breaking it up with a wooden spoon. Cook until browned. Stir in the cinnamon, salt, pepper, and pine nuts.
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4
Remove the filling from heat and stir in the pomegranate molasses. Transfer to a bowl and let it cool completely; a cold filling makes shaping much easier.
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5
Make the dough: In a food processor, combine the softened bulgur, lean ground meat, grated onion, seven spice, and salt. Pulse until the mixture forms a smooth, dough-like paste.
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6
Transfer the dough to a large bowl. Knead it with wet hands for a few minutes to ensure it is pliable and doesn't crack.
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7
Prepare a small bowl of ice water. Wet your hands and take a piece of dough the size of a large lemon (about 2 ounces).
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8
Roll the dough into a ball, then use your index finger to poke a hole in the center. Rotate the ball against your palm, thinning out the walls to create a hollow shell.
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9
Stuff the shell with 2 teaspoons of the cooled filling. Do not overfill, or the kibbeh will burst during frying.
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10
Pinch the open end shut and gently taper both ends to create the iconic football or teardrop shape. Smooth any cracks with a touch of ice water.
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11
Heat the vegetable oil in a deep pot to 350°F (175°C). The oil must be deep enough to fully submerge the kibbeh.
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12
Fry the kibbeh in batches of 4 or 5. Do not crowd the pot, as this will drop the oil temperature and make them greasy.
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13
Fry for 4-5 minutes until the exterior is a deep, rich mahogany brown and very crunchy. Drain on a wire rack or paper towels.
💡 Chef's Tips
Always use 'Fine' (#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 ensure a smooth finish. Ensure the filling is completely cool or even chilled before stuffing to prevent the dough from softening and tearing. If the dough feels too dry, add a tablespoon of ice water; if too soft, add a tablespoon of flour or fine bulgur. 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 Greek yogurt or a traditional Tahini sauce for dipping. Pair with a fresh Tabbouleh or Fattoush salad to cut through the richness of the meat. A side of pickled turnips (Lidft) adds a wonderful crunch and vinegary pop. Serve alongside a glass of salty Arak or a cold glass of Ayran (yogurt drink). Arrange on a platter garnished with fresh mint leaves and lemon wedges.