📝 About This Recipe
Kibbeh is the crown jewel of Middle Eastern cuisine, a masterful blend of fine bulgur wheat and tender spiced lamb that represents the pinnacle of hospitality. This recipe features a crisp, torpedo-shaped outer shell scented with aromatic spices, concealing a succulent heart of sautéed minced lamb, toasted pine nuts, and caramelized onions. It is a labor of love that rewards the senses with a perfect contrast of textures and a deep, earthy flavor profile that has been cherished for generations.
🥗 Ingredients
The Shell (Kibbeh Dough)
- 2 cups Fine Bulgur Wheat (Grade #1, rinsed and drained)
- 1 pound Lean Ground Lamb (Very cold, double-ground if possible)
- 1 medium Yellow Onion (Grated and squeezed of excess liquid)
- 1 teaspoon Middle Eastern Seven Spice (Baharat)
- 1/2 teaspoon Dried Mint (Crushed)
- 1.5 teaspoons Kosher Salt
The Filling (Hashweh)
- 1/2 pound Ground Lamb (Standard grind)
- 1 large Yellow Onion (Finely diced)
- 1/4 cup Pine Nuts (Toasted until golden)
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Cinnamon
- 1 tablespoon Pomegranate Molasses (For a subtle tang)
- 2 tablespoons Olive Oil
For Frying
- 3-4 cups Vegetable Oil (Neutral oil for deep frying)
👨🍳 Instructions
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1
Place the fine bulgur in a bowl and rinse it under cold water. Drain thoroughly using a fine-mesh sieve, then let it sit for about 30 minutes to soften using only the residual moisture.
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2
While the bulgur softens, prepare the filling (Hashweh). Heat olive oil in a skillet over medium heat and sauté the diced onions until translucent and slightly golden.
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3
Add the 1/2 pound of ground lamb to the skillet. Brown the meat, breaking it into small crumbles with a wooden spoon, until fully cooked through.
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4
Stir in the toasted pine nuts, allspice, cinnamon, salt, and pomegranate molasses. Mix well and remove from heat. Let the filling cool completely before assembly.
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5
To make the shell, combine the softened bulgur, grated onion, the remaining 1 pound of lean lamb, Seven Spice, dried mint, and salt in a food processor.
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6
Pulse the mixture until it forms a smooth, dough-like paste. If it feels too dry, add a tablespoon of ice-cold water. The texture should be pliable and not sticky.
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7
Set up a small bowl of ice water. Wet your hands slightly to prevent sticking. Take a piece of the kibbeh dough about the size of an egg (roughly 2 tablespoons).
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8
Roll the dough into a ball, then use your index finger to poke a hole in it. Rotate the ball against your palm, thinning out the walls to create a hollow, elongated pouch.
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9
Stuff the hollow pouch with about 2 teaspoons of the cooled meat filling. Do not overfill, or the kibbeh will burst during frying.
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10
Pinch the open end shut and gently shape the kibbeh into a pointed oval (torpedo shape). Ensure there are no cracks in the shell.
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11
Heat the vegetable oil in a deep pot or fryer 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 small batches of 4-5 to avoid dropping the oil temperature. Fry for 4-6 minutes until they are a deep, rich golden brown.
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13
Use a slotted spoon to remove the kibbeh and drain them on a wire rack or paper towels to maintain their crispness.
💡 Chef's Tips
Always use the leanest lamb possible for the shell to prevent the kibbeh from falling apart in the oil. Keep your hands moist with ice water while shaping; this helps create a smooth, crack-free exterior. If you don't have a food processor, you can use a meat grinder or knead the dough vigorously by hand for 15 minutes. Ensure the filling is completely cool or even chilled before stuffing to maintain the structural integrity of the dough. Kibbeh freezes beautifully! Freeze them raw on a tray, then transfer to a bag; fry them directly from frozen for an extra 2 minutes.
🍽️ Serving Suggestions
Serve with a side of cool, creamy Labneh or Greek yogurt swirled with olive oil and za'atar. A fresh Tabbouleh salad provides a bright, acidic contrast to the rich, fried kibbeh. Pair with a glass of chilled Arak or a light-bodied red wine like a Beaujolais. Include a plate of pickled turnips and fresh mint leaves for an authentic Lebanese mezze experience. Drizzle with a little extra pomegranate molasses just before serving for a sweet-tart pop.