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Restaurants›Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا›Mixed Kibbeh Recipe

Mixed Kibbeh Recipe

Name: Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغاs Mixed Kibbeh Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups fine bulgur (cracked wheat); 1 cups hot water; 1 cups lean ground beef or lamb; 0.5 cups finely grated onion (for shell); 2 tbs all-purpose flour (or semolina); 1.5 tsp salt; 0.5 tsp ground black pepper; 0.5 tsp ground allspice; 0.25 tsp ground cinnamon; 2 tbs ice water; 1 lbs lean minced beef; 2 tbs unsalted butter or olive oil; 1 cups finely diced onion; 0.25 cups pine nuts (optional); 1 tsp salt; 0.5 tsp ground black pepper; 0.5 tsp ground allspice; 0.25 tsp ground cinnamon; 1 tbs pineapple or lemon juice (optional, for deglazing); 3 cups vegetable oil (for deep or shallow frying); 1 cups plain yogurt or tzatziki (for serving); 0.25 cups chopped fresh parsley (for garnish); 4 to taste lemon wedges (for serving)

Inspired by Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا

Time1h 30m

Serves6

Bulgur based meat balls, that are stuffed with a well seasoned and sautéed minced beef with finely diced onions.

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Ingredients

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Kibbeh Shell (bulgur mixture)

2 cups fine bulgur (cracked wheat)

1 cups hot water

1 cups lean ground beef or lamb

1/2 cups finely grated onion (for shell)

2 tbs all-purpose flour (or semolina)

1 1/2 tsp Celtic sea salt

1/2 tsp ground black pepper

1/2 tsp ground allspice

1/4 tsp Ground cinnamon

2 tbs ice water

Filling (sautéed seasoned minced beef)

1 lbs lean minced beef

2 tbs unsalted butter or olive oil

1 cups finely diced onion

1/4 cups pine nuts (optional)

1 tsp Celtic sea salt

1/2 tsp ground black pepper

1/2 tsp ground allspice

1/4 tsp Ground cinnamon

1 tbs pineapple or lemon juice (optional, for deglazing)

For frying & finishing

3 cups vegetable oil (for deep or shallow frying)

1 cups plain yogurt or tzatziki (for serving)

1/4 cups chopped fresh parsley (for garnish)

4 to taste lemon wedges (for serving)

Method

Kibbeh Shell (bulgur mixture)

Soak bulgur

Place the fine bulgur in a large bowl and pour 1 cup of hot water over it. Stir, cover, and let sit 10–15 minutes until the bulgur has absorbed the water and is tender but not mushy. Squeeze with your hands to remove any excess moisture.

Prepare shell mixture

Add 1 cup ground beef (or lamb), 1/2 cup finely grated onion, 2 tablespoons flour (or semolina), 1 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground allspice and 1/4 tsp cinnamon to the soaked bulgur. Using a food processor, pulse the mixture in two batches until it forms a smooth, slightly sticky paste (about 30–45 seconds per batch). If the mixture seems dry, add ice water 1 tablespoon at a time (up to 2 tablespoons) until it holds together but remains moldable. Transfer to a bowl, cover and refrigerate 20–30 minutes to firm up (this makes shaping easier).

Filling (sautéed seasoned minced beef)

Toast pine nuts (optional)

In a dry skillet over medium heat, toast 1/4 cup pine nuts, stirring frequently, until golden and fragrant, 2–3 minutes. Transfer to a plate and set aside.

Sauté onions

Heat 2 tablespoons butter or olive oil in a skillet over medium heat. Add 1 cup finely diced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Do not let them brown deeply.

Brown the minced beef

Increase heat to medium-high, add 1 lb minced beef, breaking it up with a spoon. Cook until the meat is browned and most liquid has evaporated, about 6–8 minutes.

Season and finish filling

Lower heat to medium and stir in 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground allspice, and 1/4 tsp cinnamon. Cook 1–2 minutes to bloom the spices. Add the toasted pine nuts (if using) and deglaze with 1 tablespoon lemon juice (or a splash of water) if the pan is dry. Taste and adjust seasoning. Remove from heat and let the filling cool to warm or room temperature before stuffing (about 15 minutes).

Shaping & Frying

Shape kibbeh shells

With slightly moistened hands, divide the chilled bulgur mixture into 18–20 equal portions (about 2 tablespoons each). Roll each portion into a ball, then use your thumb to press into the center and form a hollow elongated oval (or round) shell with a thin wall (about 1/4 inch thick). Keep the rim evenly thin but strong enough to hold filling.

Stuff kibbeh

Spoon about 1 tablespoon of the cooled meat filling into each shell. Pinch the open edge closed and roll gently between your palms to form a smooth, sealed torpedo or oval. Ensure there are no gaps or cracks; if needed, smooth with a bit of water on your fingertips to seal.

Heat oil

Pour enough vegetable oil into a deep pot or large skillet to reach about 2 inches depth (or use a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of kibbeh shell—if it bubbles steadily and rises slowly, oil is ready.

Fry kibbeh

Working in batches (do not overcrowd), carefully lower 4–6 kibbeh into the hot oil. Fry, turning occasionally, until deep golden brown and crisp all over, about 4–6 minutes per batch. Transfer to a wire rack or paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.

Alternative: Bake

For a lighter version, brush shaped kibbeh with a little oil and arrange on a parchment-lined baking sheet. Bake in a preheated 375°F (190°C) oven until golden and cooked through, about 25–30 minutes, turning once halfway.

Serving

Arrange kibbeh on a platter. Garnish with chopped parsley and serve hot with plain yogurt or tzatziki and lemon wedges on the side. Kibbeh can be enjoyed on its own or with a simple salad.