Fried Kibba Recipe
Make Fried Kibba Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kibba (Kibbeh) Shell
Filling
Assembly & Frying
To Serve (optional)
Method
Kibba (Kibbeh) Shell
- 1
Soak bulgur
Place the fine bulgur in a bowl and cover with 1 cup cold water. Let soak 10–15 minutes until softened, then drain any excess liquid thoroughly by pressing in a sieve or squeezing in a clean towel so the bulgur is damp but not wet.
- 2
Combine shell ingredients
In a food processor, add the drained bulgur, 1 cup ground lean meat, grated onion (well drained), salt, pepper, and allspice. Pulse until a smooth, dough-like paste forms (about 2–3 minutes), scraping down the bowl as needed. With the processor running, gradually add up to 1/2 cup additional ice water (you may not need the full cup) until the mixture holds together and can be shaped without falling apart. The texture should be smooth and slightly elastic.
- 3
Rest dough
Transfer the shell mixture to a bowl, cover, and refrigerate 30 minutes to firm up slightly — this makes shaping easier.
Filling
- 4
- 5
Cook filling
In a skillet over medium heat, warm 2 tablespoons olive oil or butter. Add the finely chopped onion and sauté until translucent and beginning to brown, about 6–8 minutes. Add 1 cup ground higher-fat meat and cook, breaking up lumps, until browned and cooked through, about 6–8 minutes. Stir in salt, black pepper, allspice, and cinnamon (if using). Cook an additional 1–2 minutes to bloom the spices. Stir in the toasted pine nuts, adjust seasoning to taste, then remove from heat and let the filling cool to room temperature.
Assembly & Frying
- 6
Shape kibba
Divide the chilled shell dough into 16 equal portions (about golf-ball sized). Keep portions covered while working. Take one portion and flatten it in your palm into a thin round or oval with a dimple in the center. Using your thumb and forefinger, press and rotate to form a hollow shell about 3–4 inches long with a thicker rim, leaving a cavity for filling. (Alternatively, roll each portion into a ball, poke a hole with your finger, and work the dough outward to create a thin-walled shell.) Dust with a little flour on your hands if sticky, but use sparingly.
- 7
Fill and seal
Place about 1 to 1 1/2 tablespoons of the cooled filling into the cavity. Fold the edges over to enclose filling, pinching tightly to seal and shaping into an oval or football shape. Smooth seams with wet fingers (use cold water) so they are well-sealed to prevent filling leaking during frying. Repeat with remaining dough and filling.
- 8
Heat oil
Pour oil into a heavy skillet or deep pot to a depth of about 2–3 inches (enough to partially or fully submerge kibba). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough: it should sizzle and brown within 30–45 seconds without burning.
- 9
Fry kibba
Working in batches (do not overcrowd), gently lower kibba into the hot oil. Fry 3–5 minutes, turning as needed, until evenly golden brown and crisp. Use a slotted spoon to transfer fried kibba to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) if frying multiple batches.
- 10