Kebbeh Plate 3 Pc Recipe

Soak bulgur

Place the fine bulgur in a bowl and pour the warm water over it. Stir, cover, and let sit 10 minutes until bulgur absorbs water and softens. Squeeze out excess water by pressing through a fine sieve or using a cheesecloth, then transfer to a mixing bowl.

Make shell mixture

Add the 1/4 cup ground beef (for shell), 1 tablespoon flour (or semolina), 1/4 cup finely chopped onion, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon allspice, and 1/8 teaspoon cinnamon to the softened bulgur. Mix well. To achieve a smooth, malleable dough, add 2-3 ice cubes and knead/mix vigorously for 2–3 minutes (the cold helps bind and keep fat firm). Continue until the mixture becomes cohesive and slightly glossy. If too wet, add up to 1 teaspoon extra flour; if too dry, sprinkle a little cold water.

Test for texture

Pinch off a small piece and press between fingers — it should hold together and be moldable without cracking. If it crumbles, knead more or add a drop of water; if sticky, add a pinch of flour.

Shape kebbeh shells

Divide the dough into three equal portions (about golf-ball size). Wet your hands slightly. Roll one portion into a ball, then use your thumb to press into the center and form an oval shell with thin walls and a thicker rim (about 1/4 inch thick overall, walls thinner). Repeat to make three hollow shells. Keep finished shells covered with a damp cloth to prevent drying while filling.

Toast pine nuts

Heat 1 tablespoon olive oil or butter in a small skillet over medium heat. Add 2 tablespoons pine nuts and toast, stirring frequently, 2–3 minutes until golden. Remove and set aside.

Cook filling

In the same skillet, add the 1/2 cup ground beef (for filling) and 1/4 cup finely chopped onion. Cook over medium-high heat, breaking the meat up, until browned and onions are soft, about 5–7 minutes. Stir in 1/4 teaspoon allspice, 1/8 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook another minute for spices to bloom. Stir the toasted pine nuts into the meat mixture, taste and adjust seasoning. Remove from heat and let cool slightly.

Fill kebbeh

Take a prepared shell, hold it gently, and fill the cavity with about 2–3 tablespoons of the meat mixture. Pinch and seal the opening by folding edges together and smoothing seam so it’s well closed. Shape into an elongated oval or torpedo shape if desired. Repeat for remaining shells and filling. Keep shaped kebbeh on a plate, seam side down.

Heat oil

Pour about 1–1.5 inches of vegetable oil into a wide skillet or small pot (or use a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and rise steadily without browning instantly.

Fry kebbeh

Carefully add kebbeh pieces in batches (do not overcrowd) and fry 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Use a slotted spoon to transfer fried kebbeh to a paper towel–lined plate to drain.

Serve

Arrange the 3 kebbeh on a plate. Serve hot with lemon wedges, a dollop of plain yogurt garnished with chopped mint or parsley, and pita or flatbread if desired. Kebbeh can be squeezed with lemon just before eating.

Notes

If you prefer baked kebbeh, brush shaped kebbeh with a little oil and bake at 375°F (190°C) for 20–25 minutes, turning once, until golden. For make-ahead: shape kebbeh and freeze on a tray; transfer to a bag and fry or bake from frozen, adding 1–2 minutes to cook time.