Fried Kibba Appetizer Recipe

Place the bulgur in a medium bowl and pour 1 cup hot water over it. Cover and let sit 20–25 minutes until the bulgur is tender and has absorbed the water. Drain any excess liquid by pressing with a spoon or using a fine sieve.

Transfer the swollen bulgur to a food processor. Add the optional 1/4 cup ground meat (if using), 2 tablespoons flour, salt, ground cumin and ground allspice. Pulse until a smooth, cohesive dough forms, about 1–2 minutes, scraping down sides once. The mixture should hold when pressed between your fingers; if it's too dry add 1 teaspoon water, if too wet add 1 teaspoon flour and pulse again.

Divide the dough into 5 equal portions (about 2.5–3 oz each). Keep portions covered with a damp cloth while preparing filling so they don’t dry out.

Toast the slivered almonds (and pine nuts, if using) in a small dry skillet over medium heat until golden and fragrant, 2–3 minutes. Transfer to a plate to cool and chop coarsely if large.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the finely chopped onion and sauté until translucent and just starting to brown, about 4–5 minutes.

Add the ground lamb to the pan, break it up with a spoon, and cook until browned and cooked through, 6–8 minutes. Drain any excess fat if necessary.

Reduce heat to medium. Add the diced, seeded tomato, toasted almonds and pine nuts, salt, pepper, cinnamon, and allspice. Cook, stirring, 2–3 minutes until the tomato softens but the mixture is not watery. Stir in the chopped parsley and remove the filling from heat. Allow filling to cool to warm (not hot), about 10 minutes.

Take one dough portion and shape it into an oval ball. Using your thumb, create a deep pocket in the center, working the dough into thin, even walls about 1/8–1/4 inch thick, leaving the rim thicker so it can be sealed. Keep the interior cavity large enough for about 2–3 tablespoons of filling.

Spoon approximately 2-3 tablespoons of the cooled filling into the pocket, pressing lightly to compact it but not stretch the shell. Use the edges of the shell to fold and seal the opening completely, smoothing and shaping into an oval or torpedo shape. Repeat to make 5 kibbas. If the dough tears, press it together or patch with a bit of extra dough.

Lightly dust each kibba with the 2 tablespoons flour (or dip briefly in beaten egg then flour) to form a thin coating that helps seal and crisp in the fryer.

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3 cups for a medium pot). Heat the oil to 350°F (175°C). If you don’t have a thermometer, a small piece of bread should brown in about 60 seconds.

Fry the kibbas in batches (do not overcrowd) for 3–4 minutes per batch, turning once, until golden brown and crisp all over. Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if frying in multiple batches.

Allow the kibbas to rest 2 minutes before serving so the interior finishes cooking and the shell firms.

While frying, toss the mixed greens, cherry tomatoes and cucumber in a bowl with 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste.

Plate 5 kibbas with a bed of the simple salad. Serve immediately while kibbas are hot and crisp. Offer lemon wedges or plain yogurt on the side if desired.