Kibbeh Recipe

Soak bulgur

Place the fine bulgur in a bowl and cover with 1 cup cold water. Let sit 10–15 minutes until softened. Drain any excess liquid and gently squeeze to remove extra water. Reserve bulgur in bowl.

Prepare meat mixture

In a food processor, combine the drained bulgur, 1 lb finely ground sirloin, grated onion (squeezed dry), ground allspice, cinnamon, black pepper and 1.5 tsp salt. Pulse until the mixture becomes a smooth, paste-like dough (about 1–2 minutes). If the mixture feels too stiff, add up to 2 tbsp ice water, 1 tbsp at a time, pulsing to incorporate until it holds together and is slightly tacky.

Chill

Transfer the kibbeh shell dough to a bowl, cover and chill in the refrigerator for 20–30 minutes to firm up. This makes shaping easier.

Shape kibbeh

Divide the dough into 12 equal portions (for golf-ball sized portions). With wet hands, shape each portion into a ball, then press a hole through the center with your thumb to form a hollow shell. Gently pinch and rotate to thin the walls to about 1/4 inch, leaving a thicker rim at the opening. Set shells on a lightly floured tray. Reserve.

Heat oil

Pour about 1 cup vegetable oil into a deep skillet or saucepan to a depth of about 1–1.5 inches. Heat over medium-high to 350°F (175°C). If you don’t have a thermometer, a small piece of dough should sizzle and brown in about 40–50 seconds.

Stuff and seal

Fill each shell with about 1 tablespoon of the prepared filling (see filling section) and pinch closed to seal, shaping into ovals or torpedoes as traditional kibbeh. Ensure seams are sealed to prevent oil seepage.

Fry

Working in batches (do not overcrowd), carefully lower kibbeh into hot oil and fry 3–4 minutes per side until deep golden brown and crisp. Use a slotted spoon to turn and remove. Drain on paper towels to remove excess oil.

Toast pine nuts (if using)

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

Cook filling

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion and cook until translucent, about 4 minutes. Add 1/2 lb finely chopped or ground beef and cook, breaking up meat, until browned and cooked through, about 5–6 minutes. Stir in 1/2 tsp ground allspice, 1/4 tsp cinnamon, 1/2 tsp salt and 1/2 tsp black pepper. Cook another 1–2 minutes to bloom the spices.

Finish filling

Stir in toasted pine nuts, remove from heat and let the filling cool to room temperature before stuffing the kibbeh shells (warm filling can make shells collapse).

Prepare cucumber

If grating the cucumber, grate then place in a clean towel and squeeze out excess moisture. If dicing, seed to remove watery center. You should have about 1/2 cup drained cucumber.

Mix yogurt sauce

In a bowl combine 1 cup Greek yogurt, drained cucumber, 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1 tbsp chopped fresh mint or dill (if using). Stir until smooth. Taste and adjust salt or lemon as needed. Chill until ready to serve.

Arrange 3 kibbeh per plate (adjust to servings). Spoon 2–3 tbsp cucumber yogurt alongside or in the center. Sprinkle each kibbeh with a light dusting of Aleppo pepper (about 1/4 tsp each) and scatter chopped parsley. Serve with lemon wedges for squeezing.