Kibbeh Recipe

Soak bulghur

Place the fine bulghur in a bowl and pour 1 cup of hot (not boiling) water over it. Cover and let sit 15–20 minutes until the bulghur is tender and has absorbed the water. Drain any excess liquid by pressing gently or using a fine sieve.

Prepare shell mixture

Transfer the drained bulghur to a food processor. Add 1/2 cup flour, 1/2 cup very lean ground lamb (this adds fat and flavor to help bind; you may use additional bulghur or flour if preferred), 1 tsp allspice, 1/4 tsp cinnamon, 1 tsp salt and 1/2 tsp black pepper. Pulse until the mixture becomes a smooth, malleable dough — about 30–60 seconds. Scrape down the bowl and pulse again if needed. The mixture should hold together when pressed. If too wet, add up to 1–2 tbs flour; if too dry, add 1–2 tbs cold water.

Chill shell dough

Place the shell dough in a covered bowl and refrigerate at least 20 minutes to firm up; this makes shaping easier.

Toast pine nuts

In a small dry skillet over medium heat, toast the 1/4 cup pine nuts, stirring constantly, until golden and fragrant, about 2–3 minutes. Transfer to a plate to cool.

Cook filling

Heat 2 tbs olive oil and 1 tbs butter in a sauté pan over medium heat. Add the finely diced onion and cook until softened and translucent, 6–8 minutes. Add 12 oz ground lamb, breaking it up with a spoon; cook until browned and cooked through, 6–8 minutes. Stir in toasted pine nuts, 1/2 tsp allspice, 1/4 tsp cinnamon, 3/4 tsp salt, 1/4 tsp black pepper and 1/2 cup chopped parsley. Cook another 1–2 minutes to marry flavors. Taste and adjust seasoning. Remove from heat and let the filling cool to near room temperature before stuffing.

Shape kibbeh (oval or torpedo)

Divide the chilled shell dough into 12 equal pieces (about 2 oz each). Keep pieces covered so they don't dry. Take one piece, roll into a ball, then use your index finger to press a hole through the center and rotate to thin the walls until you have a hollow shell about 3–4 inches long with a thin, even wall (~3–4 mm). Spoon about 1–2 tbs of filling into the cavity (do not overfill). Pinch the open end closed and shape into an elongated football (torpedo) or oval. Repeat with remaining pieces and filling.

Heat oil

Pour 2 cups vegetable oil into a deep skillet or pot to reach about 1.5 inches deep. Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough — it should sizzle and rise steadily.

Fry kibbeh

Fry the kibbeh in batches (do not overcrowd) 3–4 minutes per side, turning gently so they brown evenly, until deep golden brown and crisp. Use a slotted spoon to transfer cooked kibbeh to a wire rack or paper towel-lined plate to drain. Maintain oil temperature between 325–350°F; adjust heat as needed.

Alternative: bake

For a baked version, place shaped kibbeh on a lightly oiled baking sheet, brush with a little olive oil, and bake in a preheated 400°F (200°C) oven for 20–25 minutes, turning once, until golden and cooked through.

Season the yogurt with 1/4 tsp salt (optional) and stir smooth. Serve the hot kibbeh with seasoned yogurt and lemon wedges. Garnish with additional chopped parsley if desired. Kibbeh is best served hot and crisp; leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to regain crispness.