Description
Lebanese Kibbeh is a traditional Middle Eastern dish featuring spiced ground meat and bulgur wheat combined into torpedo-shaped shells, filled with a savory meat and pine nut mixture. This recipe includes instructions for both deep frying and baking the kibbeh for a crispy, flavorful result.
Ingredients
Scale
For Dough
- 1 cup fine bulgur wheat
- 1.1 lbs lean ground beef or lamb
- 1 small onion, finely chopped
- 1 tsp salt
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper
- 2 tbsp cold water, as needed
For Filling
- 9 oz ground beef or lamb
- 1 small onion, finely chopped
- 1/2 cup pine nuts
- 1 tbsp olive oil
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
For Frying/Baking
- 2 cups vegetable oil, for frying
- Olive oil, for brushing if baking
Instructions
- Soften Bulgur: Rinse the bulgur wheat in cold water, drain thoroughly, and let it sit for 10 minutes to soften and absorb moisture.
- Prepare Dough: In a large bowl, combine the softened bulgur, lean ground beef or lamb, finely chopped onion, salt, allspice, cinnamon, and black pepper. Knead the mixture thoroughly, adding cold water as needed to create a smooth dough. Cover the dough and refrigerate to firm up.
- Cook Filling: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion until soft, about 3 minutes. Add the ground beef or lamb and cook until browned, breaking up any lumps for even cooking.
- Season Filling: Add pine nuts, allspice, cinnamon, salt, and black pepper to the meat mixture. Cook for an additional 3 to 4 minutes until the pine nuts turn golden brown. Remove from heat and allow the filling to cool slightly.
- Shape Kibbeh: With wet hands, divide the dough into golf ball-sized portions. Flatten each into a thin oval shell, place 1 to 2 teaspoons of the filling in the center, then pinch the edges to seal and form torpedo shapes.
- Repeat Formation: Continue shaping the remaining dough and filling using the same technique until all portions are formed.
- Deep Fry Kibbeh: Heat the vegetable oil in a deep pan to 350°F (175°C). Fry the kibbeh in batches for 4 to 5 minutes, turning occasionally, until they are deep golden brown and crispy. Drain on paper towels to remove excess oil.
- Bake Kibbeh: Alternatively, preheat the oven to 390°F (200°C). Place the kibbeh on a parchment-lined baking sheet and brush them lightly with olive oil. Bake for 25 to 30 minutes, turning halfway through, until they are crisp and golden brown on all sides.
Notes
- Using cold water to knead the dough helps achieve a smooth consistency.
- Wet your hands when shaping kibbeh to prevent sticking.
- You can choose to fry or bake the kibbeh depending on your preference for a richer or lighter dish.
- Pine nuts add a nice crunch and flavor but can be omitted for a nut-free option.
- Kibbeh can be served with yogurt, tahini sauce, or a fresh salad.
