Name: Fadi’s Mediterranean Grill - Memorials KIBBIE WITH YOGURT Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cups fine bulgur (cracked wheat); 1 cups hot water; 0.5 cups lean ground beef or lamb; 0.25 cups ground beef (for mixing into bulgur); 0.5 tsp ground allspice; 0.25 tsp ground cinnamon; 1 tsp fine salt; 0.25 tsp ground black pepper; 2 tbs olive oil or butter; 0.5 cups onion, finely chopped; 0.5 cups ground beef or lamb (for filling); 3 tbs pine nuts (or chopped walnuts); 1 tbs tomato paste; 0.5 tsp ground allspice; 0.25 tsp ground cinnamon; 0.5 tsp salt; 0.25 tsp black pepper; 1 cups plain yogurt (Greek or whole-milk); 1 cloves garlic, minced; 1 tbs lemon juice; 0.25 tsp salt; 0.5 tsp dried mint (optional); 1 tbs olive oil (for drizzle); 1 tbs fresh mint or parsley, chopped (for garnish); 1 tbs toasted pine nuts (optional); 0.5 cups vegetable oil (for shallow frying); 2 tbs all-purpose flour (to dust hands/work surface)

Method

Kibbie Shell (Bulgar & Meat)

Soak bulgur

Place the fine bulgur in a bowl and pour the hot water over it. Cover and let stand 15 minutes until softened and most of the water is absorbed. If any excess water remains, drain or squeeze lightly through a sieve.

Prepare bulgur-meat mixture

In a food processor, combine the soaked bulgur, 1/4 cup ground beef (or lamb), ground allspice, cinnamon, 1 tsp salt and 1/4 tsp black pepper. Process until the mixture forms a smooth, cohesive paste—about 1–2 minutes. If you don't have a food processor, finely chop the meat and work it into the bulgur by hand, kneading until smooth.

Adjust texture

If the mixture feels too wet and sticky, refrigerate for 10 minutes to firm, or add up to 1 tablespoon extra bulgur/pulse briefly. The final texture should be moldable and hold its shape when pressed between fingers.

Filling (Meat & Nuts)

Cook aromatics

Heat 2 tablespoons olive oil or butter in a small skillet over medium heat. Add the finely chopped onion and sauté 4–5 minutes until soft and translucent.

Brown the filling meat

Add the 1/2 cup ground beef or lamb to the skillet with the onion. Cook, breaking up the meat, until browned and cooked through, about 5–6 minutes.

Finish filling

Stir in the pine nuts and cook 1–2 minutes until golden. Add the tomato paste, 1/2 tsp allspice, 1/4 tsp cinnamon, 1/2 tsp salt and 1/4 tsp black pepper. Cook for another 1–2 minutes, then remove from heat and let the filling cool to warm temperature.

Forming & Frying Kibbie

Shape kibbie

Divide the bulgur-meat dough into 8 equal portions (for 4 servings with two each, or 8 small patties). Lightly flour your hands and work surface. Take one portion and roll it into a ball. Using your thumb, press into the center and rotate to form a hollow, thin-walled oval or round shell with a thicker rim—about 1/4-inch wall thickness. Fill the cavity with about 1 tablespoon of the cooled meat filling, then pinch the shell closed and smooth the seam to form an oval or ball. Repeat with remaining portions.

Pan-fry kibbie

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. Fry the kibbie in batches, seam-side down first, 2–3 minutes per side until deep golden brown and crisp. Reduce heat slightly if browning too quickly. Transfer to a paper-towel-lined plate to drain. Alternatively, bake at 200°C (400°F) on a lightly oiled baking sheet for 15–20 minutes, turning once, until browned.

Yogurt Sauce & Serving

Make yogurt sauce

In a small bowl combine the plain yogurt, minced garlic, lemon juice, 1/4 tsp salt and 1/2 tsp dried mint (if using). Stir until smooth and taste-adjust with additional salt or lemon as needed.

Plate and garnish

Spoon a generous dollop of the garlic-yogurt sauce onto a serving plate or individual plates. Arrange 2 kibbie per person on top of the sauce. Drizzle with 1 tablespoon olive oil, sprinkle with chopped fresh mint or parsley and toasted pine nuts if using. Serve warm so the crisp kibbie contrast with cool yogurt.

Kibbie With Yogurt Recipe