Fried Kibbi Recipe

Soak bulgur

Place the fine cracked wheat in a medium bowl. Pour hot water over the bulgur, stir, cover and let it sit 15 minutes until the grains absorb the water and soften. Fluff with a fork.

Combine shell ingredients

In a food processor, add the soaked bulgur (squeeze out any excess water if very wet), the finely ground lean beef or lamb, chopped onion (for shell), allspice, cinnamon, black pepper, salt and olive oil. Pulse until the mixture becomes a smooth, cohesive paste — about 1–2 minutes. Scrape down the sides and pulse again. The mixture should hold together when pinched. If too dry, add up to 1 tablespoon cold water; if too wet, add 1–2 tablespoons fine bulgur or a little flour.

Chill shell mixture

Transfer the shell mixture to a bowl, cover tightly and refrigerate at least 30 minutes. Chilling firms the paste and makes forming easier.

Cook onions and meat

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent and starting to brown, about 6–8 minutes. Add the ground beef and break it up with a spoon. Cook until browned and most moisture has evaporated, about 8–10 minutes.

Season and finish filling

Stir in the allspice, cumin, salt and black pepper. Continue cooking 1–2 minutes to bloom the spices. If using pine nuts, stir them in now. Taste and adjust seasoning. Remove from heat and let the filling cool to near room temperature before stuffing (about 15 minutes).

Prepare a work surface and a small bowl of cold water to help seal edges. If you prefer, lightly flour the surface with the optional 1/4 cup flour to prevent sticking.

Divide the chilled shell mixture into 12 equal portions (each about 3 ounces). Keep the portions covered so they don't dry out.

To form traditional torpedo/oval kibbi: take one portion and roll it into a ball. Using your thumb, press into the center to create a cup, rotating the shell to thin the walls evenly and leave a thicker rim. Form a cavity about 1/3 inch thick. Spoon about 1 1/2 to 2 tablespoons of the cooled filling into the cavity (do not overfill). Wet the rim lightly with cold water, then pinch and close the shell carefully, sealing and shaping into an elongated football/oval. Smooth seams with wet fingers. Repeat with remaining portions.

Alternatively, for patties, flatten a portion into a disc, place filling in center, fold and seal into a patty shape. Ensure all seams are well sealed to prevent splitting during frying.

Heat oil in a deep pot or deep-fryer to 350°F (175°C). If you don't have a thermometer, heat oil until a small piece of dough sizzles and browns in about 45–60 seconds.

Fry kibbi in batches, being careful not to overcrowd the pot. Cook each batch 3–5 minutes, turning occasionally, until the kibbi are deep golden brown and cooked through. Smaller kibbi will take about 3 minutes, larger ones up to 5 minutes. Maintain oil temperature between 325–350°F (165–175°C).

Use a slotted spoon to transfer fried kibbi to a paper-towel-lined rack or plate to drain. Let rest 2–3 minutes before serving.

Serve hot with lemon wedges and yogurt or tahini sauce. Kibbi can be served as an appetizer, mezze or with a salad.

To store: refrigerate cooled kibbi in an airtight container up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or crisp in a skillet. Kibbi can be frozen in a single layer, then transferred to a bag for up to 1 month; reheat from frozen in a 375°F (190°C) oven 15–20 minutes.