Fried Kibbeh Recipe
Make Fried Kibbeh Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Kibbeh Shell (Batter/Outer Mix)
Filling
Coating and Frying
To Serve (optional)
Method
Kibbeh Shell (Batter/Outer Mix)
- 1
Soak bulgur
Place the fine bulgur in a medium bowl and pour 1 cup cold water over it. Cover and let sit 10–15 minutes until the bulgur has softened and absorbed the water. If any liquid remains, drain slightly so mixture is moist but not soggy.
- 2
Combine shell ingredients
In a food processor, add the soaked bulgur (drain excess water if present), cold ground meat (1 cup), grated onion, ground allspice, cinnamon, salt, and black pepper. Pulse until the mixture becomes a smooth, sticky paste—about 30–60 seconds total, scraping down the sides once. The mixture should hold together when pinched. If too dry, add 1 teaspoon cold water; if too wet, pulse briefly to firm it up.
- 3
Chill shell mix
Transfer the shell mixture to a bowl, cover, and refrigerate at least 20 minutes to firm up. Chilling makes shaping easier.
Filling
- 4
- 5
Cook filling
Heat 2 tablespoons oil in a skillet over medium-high heat. Add the chopped onion and sauté until translucent and starting to brown, about 6–8 minutes. Add the ground meat and break it up with a spoon. Cook until browned and any liquid has evaporated, about 6–8 minutes. Stir in toasted pine nuts, 1 teaspoon allspice, 1/2 teaspoon cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature (about 15 minutes).
Assembling Kibbeh
- 6
Prepare workspace
Set a small bowl of cold water nearby, keep 2 tablespoons flour for dusting, and have a tray lined with parchment to hold shaped kibbeh.
- 7
Shape kibbeh (oval method)
With slightly damp hands, take a golf-ball-sized portion (about 2 tablespoons mass) of the chilled shell mixture. Roll it into a smooth ball, then use your thumb to press into the center and rotate to form a hollow, thin-walled oval or football shape (about 3 inches long). The shell should be uniform and about 1/8-inch thick. If the mixture sticks, dust hands lightly with flour or wet them again.
- 8
Fill and seal
Spoon about 1 tablespoon of the cooled filling into the hollow. Pinch and seal the opening carefully, smoothing seams so the kibbeh is fully enclosed. Gently shape to an even oval. Repeat with remaining shell and filling to make approximately 18–22 kibbeh (depending on size). Place shaped pieces on the prepared tray.
Coating and Frying
- 9
Heat oil
In a deep, heavy-bottomed pot or Dutch oven, pour in about 4–6 cups vegetable oil to a depth of 2–3 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown steadily within 30–45 seconds.
- 10
Fry kibbeh
Working in batches to avoid crowding (4–6 pieces per batch depending on pot size), carefully lower shaped kibbeh into the hot oil using a slotted spoon. Fry, turning gently so they brown evenly, until deep golden and crisp, 4–6 minutes per batch. Maintain oil temperature near 325–350°F; adjust heat as needed so the exterior browns without the interior remaining raw.
- 11
Drain and rest
Use a slotted spoon to transfer fried kibbeh to a wire rack set over a baking sheet or to paper towels to drain for 1–2 minutes. Let rest 2–3 minutes so the interior finishes cooking and juices redistribute.
To Serve (optional)
- 12