Fried Kibbeh Recipe

Soak bulgur

Place the fine bulgur in a bowl and cover with cold water by 1–2 cm. Let soak 15 minutes, then drain thoroughly in a fine sieve, pressing out excess water. Transfer to a bowl and fluff with a fork.

Prepare meat mixture

In a food processor combine the drained bulgur, 300 g very finely ground beef, grated onion (squeeze out excess liquid first), 1 tsp ground allspice, 1/2 tsp black pepper and 1 tsp salt. Pulse until the mixture becomes a smooth, homogeneous paste (about 1–2 minutes). Scrape down the sides and add 2 tbs ice water if needed to help bind; process another 10–15 seconds. The texture should be elastic and cohesive and hold when pinched.

Rest

Wrap the kibbeh shell mixture in plastic and refrigerate for 20–30 minutes to firm up, which makes shaping easier.

Toast nuts

In a dry skillet over medium heat toast 1/2 cup pine nuts (or chopped walnuts) until golden, stirring frequently, 3–4 minutes. Transfer to a bowl and set aside.

Cook filling

Heat 2 tbs olive oil in a skillet over medium-high. Add 1 cup finely chopped onion and sauté until soft and translucent, 5–7 minutes. Add 250 g coarsely ground beef and cook, breaking it up, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.

Season and combine

Stir in the toasted nuts, 1 tsp ground allspice, 1/4 tsp cinnamon, 3/4 tsp salt and 1/2 tsp black pepper. Cook 1–2 minutes to bloom the spices. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature before shaping (important so it doesn't melt the shell).

Prepare work station

Fill a large, heavy-bottomed pot with vegetable oil to a depth of about 3–4 inches (enough for deep frying). Heat oil to 170–180°C (340–355°F). Line a tray with paper towels for draining. Place 2 tbs flour in a small dish for dusting and have the egg white (optional) beaten lightly in a small bowl.

Shape kibbeh (traditional oval method)

Lightly flour your hands. Pinch off a walnut-sized piece of the chilled shell mixture (about 40–45 g). Roll it into a smooth ball, then using your thumb press into the center to create a hollow, rotating to form a thin-walled shell about 1/8" (3 mm) thick and elongating slightly into an oval point at each end. Leave one side open to hold filling.

Fill and seal

Spoon about 1–1 1/2 tbs of the cooled filling into the cavity. Wet the edge lightly with a little beaten egg white (optional) and pinch closed, smoothing seam with your fingers to form an even oval. Repeat until all shells and filling are used. Keep shaped kibbeh on a lightly floured tray, covered with a clean towel so they don’t dry out.

Fry

Working in batches, carefully lower kibbeh into the hot oil (170–180°C / 340–355°F). Fry, turning gently with a slotted spoon, until evenly golden brown and cooked through, about 4–6 minutes per batch depending on size. Do not overcrowd the pot; maintain oil temperature between batches. Transfer fried kibbeh to paper towels to drain.

Finish

If making ahead, keep warm in a single layer in a low oven (90–100°C / 200–210°F) for up to 30 minutes. Serve hot.

Arrange fried kibbeh on a platter with lemon wedges, a bowl of plain yogurt or tzatziki, and sprinkle chopped mint or parsley over the top. Squeeze lemon over kibbeh as desired and enjoy immediately.