📝 About This Recipe
Kibbeh is the soul of Middle Eastern hospitality, a masterclass in texture and aromatic balance. These torpedo-shaped croquettes feature a crisp, golden-brown shell of fine bulgur and lean beef, concealing a succulent heart of spiced ground lamb, buttery pine nuts, and caramelized onions. This dairy-free version honors the ancient tradition of the Levant, delivering a sophisticated interplay of warm cinnamon, earthy allspice, and bright sumac.
🥗 Ingredients
The Outer Shell (Kibbeh Dough)
- 2 cups Fine Bulgur Wheat (Grade #1, rinsed and drained)
- 1 lb Lean Ground Beef (very cold, 90% lean or higher)
- 1 Yellow Onion (grated and squeezed of excess liquid)
- 1 teaspoon Allspice (ground)
- 1/2 teaspoon Cinnamon (ground)
- 1.5 teaspoons Salt
The Hashweh (Aromatic Meat Filling)
- 1/2 lb Ground Lamb (or ground beef)
- 2 medium Yellow Onion (finely diced)
- 1/4 cup Pine Nuts (toasted until golden)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Seven Spice Blend (Baharat)
- 1/2 teaspoon Sumac (for a tangy finish)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Frying
- 3-4 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Place the fine bulgur in a large bowl and cover with cold water for 10 minutes. Drain thoroughly using a fine-mesh sieve, pressing down hard to remove every drop of excess moisture.
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2
Prepare the filling (Hashweh) by heating olive oil in a skillet over medium-high heat. Sauté the diced onions until translucent and slightly caramelized, about 8 minutes.
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3
Add the ground lamb to the skillet. Break it apart with a wooden spoon and cook until browned. Stir in the Seven Spice, sumac, salt, and pepper. Fold in the toasted pine nuts and set aside to cool completely.
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4
For the shell, combine the soaked bulgur, cold lean ground beef, grated onion, allspice, cinnamon, and salt in a food processor. Pulse until the mixture forms a smooth, paste-like dough that holds together when pinched.
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5
Transfer the dough to a bowl. Knead it by hand for 2-3 minutes, occasionally dipping your hands in ice water to keep the meat cold and the dough pliable.
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6
To assemble, take a golf-ball-sized portion of the dough (about 2 tablespoons). Roll it into a smooth ball between your palms.
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7
Using your index finger, poke a hole into the ball and gently rotate it to create a thin-walled, hollow cylinder. The walls should be about 1/8 inch thick.
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8
Stuff the hollow center with about 2 teaspoons of the cooled lamb filling, leaving enough room to seal the top.
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9
Pinch the open end shut and gently taper both ends to create the signature football or torpedo shape. Use a little ice water on your fingers to smooth out any cracks.
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10
Place the formed kibbeh on a tray lined with parchment paper. Refrigerate for at least 30 minutes to firm up before frying.
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11
Heat 3 inches of vegetable oil in a deep pot to 350°F (175°C). Use a thermometer to ensure accuracy.
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12
Carefully lower 4-5 kibbeh at a time into the hot oil. Do not overcrowd the pot, as this will drop the temperature and make them greasy.
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13
Fry for 4-6 minutes, turning occasionally, until they reach a deep, chocolatey golden brown. Remove with a slotted spoon and drain on paper towels.
💡 Chef's Tips
Always use Grade #1 (fine) bulgur; coarser grades will not form a cohesive dough and may fall apart in the oil. Keep your meat for the shell as cold as possible to ensure a smooth, emulsified texture. Use ice water on your hands while shaping to prevent the dough from sticking and to achieve a professional, crack-free finish. If the dough feels too dry, add a tablespoon of ice water; if too wet, add a tablespoon of flour or cornstarch. Ensure the filling is completely cool before stuffing, otherwise the steam will cause the kibbeh shells to burst during frying.
🍽️ Serving Suggestions
Serve hot with a side of creamy tahini sauce spiked with lemon and garlic. Accompany with a fresh Tabbouleh salad for a bright, acidic contrast to the rich meat. Offer a bowl of pickled turnips (Kabees El Lift) for a crunchy, vinegary palate cleanser. Pair with a glass of chilled Arak diluted with water and ice for an authentic Lebanese experience. Arrange on a platter with fresh mint sprigs and lemon wedges for squeezing.