Beef Mini Kibbi Recipe

Soak bulgur

Place the fine bulgur in a bowl and cover with cold water by about 1 inch. Let soak 15–20 minutes until softened, then drain thoroughly in a fine-mesh sieve, pressing out excess water. Transfer to a bowl and fluff with a fork.

Prepare shell mixture

In a food processor combine the drained bulgur, 1.0 lb of the ground beef, grated onion, allspice, cinnamon, black pepper and salt. Pulse until the mixture becomes a smooth, slightly sticky dough — about 30–45 seconds, stopping to scrape down the bowl once. If mixture feels too dry, add ice water 1 tablespoon at a time (up to 2 tbs) and pulse until it holds together when pressed between fingers.

Test texture

Wet your hands and press a small amount of the shell mixture into a ball; it should be smooth and hold its shape. If crumbly, process a little more or add another teaspoon of water; if too wet, pulse briefly to firm.

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the finely chopped onion and cook, stirring, until soft and translucent, 5–7 minutes.

Add the 0.5 lb ground beef for the filling to the skillet. Break it up and cook until browned and cooked through, about 6–8 minutes.

Stir in the pine nuts and cook 2–3 minutes more until the nuts are toasted and fragrant (skip the pine nuts for nut-free). Season with 1/2 tsp allspice, 1/4 tsp cinnamon, 1/4 tsp black pepper and 1/2 tsp salt. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature.

Divide the kibbeh shell mixture into 24 equal portions (about 1.5 tablespoons of mixture each). Keep the portions covered with a damp towel to prevent drying.

Take one portion and roll into an oval ball between your palms. Using your index finger, press into the center to form a hollow and gently rotate to widen it until you have a thin shell about 1/8" thick, leaving thicker ends to form a stable base. Alternatively, form into a small cup shape.

Place about 1 teaspoon of the cooled filling into the shell, compress lightly. Pinch the opening closed and smooth to form an even oval or torpedo shape. Repeat with remaining portions and filling. If you run out of filling, smaller amount per shell is fine; if you have extra shell mixture, form plain fried kibbeh or keep refrigerated.

Pour oil into a deep, heavy-bottomed pot to about 2–3 inches depth and heat over medium-high until it reaches 350°F (175°C) or a small piece of dough sizzles immediately when added.

Working in batches to avoid overcrowding, gently lower 6–8 assembled mini kibbi into the hot oil. Fry, turning occasionally, until evenly golden brown and crisp, 3–4 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray to drain.

If oil temperature drops, allow it to return to 350°F before continuing. Keep cooked kibbi warm in a low oven (200°F / 95°C) on a baking sheet while finishing remaining batches.

Serve warm, garnished with chopped parsley and lemon wedges. Offer plain yogurt or tzatziki for dipping.