📝 About This Recipe
Transport your family to the heart of the Levant with these gently spiced, football-shaped croquettes that are as fun to eat as they are to make. This kid-friendly version of the Lebanese classic features a crispy bulgur wheat shell stuffed with savory, mild ground beef and sweet toasted pine nuts. It’s a nutritious, protein-packed 'Global Favorite' that offers a perfect introduction to exotic flavors without the heat of traditional spices.
🥗 Ingredients
The Outer Shell (Kibbeh Dough)
- 1.5 cups Fine Bulgur Wheat (rinsed and drained)
- 1 pound Lean Ground Beef (very cold, finely ground)
- 1 Small Yellow Onion (grated into a paste)
- 1/2 teaspoon Ground Cinnamon (for a warm, sweet aroma)
- 1 teaspoon Salt
- 2-3 tablespoons Ice Water (as needed for texture)
The Mild Savory Filling
- 1/2 pound Ground Beef (80/20 fat ratio for moisture)
- 1 Yellow Onion (finely minced)
- 3 tablespoons Pine Nuts (toasted until golden)
- 1 tablespoon Olive Oil
- 1/2 teaspoon Mild Allspice
- 1/2 teaspoon each Salt and Black Pepper (to taste)
For Frying
- 3 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
-
1
Place the fine bulgur in a bowl, cover with cold water for 10 minutes, then drain thoroughly using a fine-mesh sieve, squeezing out every drop of excess moisture with your hands.
-
2
Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté the minced onion until soft and translucent, about 5 minutes.
-
3
Add the 1/2 pound of filling beef to the skillet. Cook until browned, breaking it into very small crumbles with a wooden spoon.
-
4
Stir in the toasted pine nuts, allspice, salt, and pepper. Remove from heat and let the filling cool completely before assembly.
-
5
Make the dough: In a food processor, combine the soaked bulgur, grated onion paste, 1 pound of cold ground beef, cinnamon, and salt.
-
6
Pulse the mixture until it forms a smooth, paste-like dough. If it feels too dry or crumbly, add ice water one tablespoon at a time until it holds together.
-
7
Set up a small bowl of ice water nearby to keep your hands moist while shaping the kibbeh, which prevents sticking.
-
8
Take a golf-ball-sized piece of dough (about 2 tablespoons) and roll it into a smooth ball in your palms.
-
9
Using your index finger, poke a hole into the ball and rotate it against your palm to create a thin-walled, hollow tube shape.
-
10
Place 1-2 teaspoons of the cooled meat filling into the hole, then pinch the top shut and gently taper both ends to create a 'football' or 'lemon' shape.
-
11
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.
-
12
Carefully lower 3-4 kibbeh at a time into the hot oil. Fry for 4-6 minutes, turning occasionally, until they are a deep golden brown and crispy.
-
13
Remove with a slotted spoon and drain on a plate lined with paper towels. Let them cool for 5 minutes before serving to kids.
💡 Chef's Tips
Always use 'Fine' bulgur (labeled #1); coarse bulgur won't hold the shape and will fall apart in the oil. Ensure the filling is completely cool before stuffing, or the steam will crack the outer shell. Keep your hands wet with ice water while shaping to get a smooth, professional-looking finish. If you're nervous about deep frying, these can be brushed with oil and baked at 400°F for 20-25 minutes, though they won't be quite as crunchy. You can freeze the shaped, uncooked kibbeh on a tray and then bag them for a quick future meal.
🍽️ Serving Suggestions
Serve with a side of cool, creamy Greek yogurt or a mild Tzatziki for dipping. Pair with 'Batata Harra' (mild roasted potatoes) or simple buttered rice. Add a fresh cucumber and tomato salad with a squeeze of lemon juice. A glass of cold Ayran (savory yogurt drink) or apple juice balances the richness perfectly. Include a few slices of warm pita bread on the side.