Kipes Recipe

Soak bulgur

Place the fine bulgur in a bowl and cover with cold water by about 1 inch. Let soak 20 minutes until softened, then drain thoroughly in a fine-mesh sieve, pressing to remove excess water. Transfer to a large mixing bowl.

Prepare onion

Grate the medium onion on the fine side of a box grater. Place grated onion in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Reserve the onion solids.

Mix shell ingredients

Add the 0.75 lb ground lean beef, 0.25 lb extra ground beef, the squeezed grated onion, allspice, cinnamon, black pepper, and salt to the drained bulgur. Add 1/4 cup (60 ml) ice water. Using a food processor (preferred) or by hand, blend/mix until mixture becomes a smooth, tacky paste—about 2 minutes in a food processor with short pulses or 5–8 minutes by hand kneading. The mixture should hold together and be pliable but not watery.

Chill shell

Cover the bowl and refrigerate the kibe dough for 20–30 minutes to firm up; this makes shaping easier.

Toast pine nuts

Heat a small dry skillet over medium heat. Add the pine nuts and toast, stirring, 2–3 minutes until golden and fragrant. Transfer to a plate to stop cooking.

Cook filling

In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the finely chopped small onion and sauté until translucent, 3–4 minutes. Add 0.5 lb ground beef and cook, breaking up lumps, until browned and just cooked through, 5–6 minutes. Stir in toasted pine nuts, 1/2 tsp allspice, 1/4 tsp cinnamon, 3/4 tsp salt, and 1/4 tsp black pepper. Cook another minute to combine flavors, then remove from heat and let cool to warm or room temperature.

Shape kipes (traditional oval)

With slightly wet hands, take a golf-ball–sized portion (about 2–3 tablespoons of mixture) of the chilled kibe dough. Flatten it in your palm to form a thin cup about 1/8–1/4 inch thick, creating a hollow in the center. Place 1–1.5 teaspoons of filling in the hollow. Fold the edges up and pinch them together to seal, shaping into an oval or torpedo (football) about 3 inches long. Smooth seams so there are no gaps. Repeat with remaining dough and filling. If you run out of filling, fill others minimally or reserve extra filling for serving.

Heat oil

Pour vegetable oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough— it should sizzle and brown steadily.

Fry kipes

Fry the kipes in batches, careful not to overcrowd, for 3–4 minutes per batch, turning as needed, until evenly golden-brown and crisp. Use a slotted spoon to transfer them to a paper towel–lined tray to drain. Maintain oil temperature between batches (reduce heat if browning too fast; allow to return to temp between batches).

Alternative baking option

To bake instead: preheat oven to 400°F (200°C). Place shaped kipes on a parchment-lined baking sheet, brush lightly with olive oil, and bake 20–25 minutes, turning once halfway, until browned and cooked through.

Serve kipes warm with plain yogurt or tahini sauce, lemon wedges, and a sprinkle of chopped parsley. Kipes are often enjoyed as an appetizer or part of a mezze platter.

Leftovers: Store cooled kipes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to crisp, or in a skillet over medium heat.