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Restaurants›Zatar Lebanese Tapas & Bar›Kibbet Karaz Recipe

Kibbet Karaz Recipe

Name: Zatar Lebanese Tapas & Bars Kibbet Karaz Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1.5 cups fine bulgur; 1 cups hot water; 1 lbs lean ground beef; 1 cup yellow onion, finely grated or processed; 2 tbs all-purpose flour; 1 tsp ground allspice; 0.5 tsp ground cinnamon; 1.5 tsp salt; 0.5 tsp black pepper; 2 tbs ice water; 0.25 cups vegetable oil (for brushing/frying); 1.5 cups pitted sour cherries (fresh or frozen, thawed); 0.75 cups walnuts, coarsely chopped; 2 tbs granulated sugar; 0.25 tsp ground cinnamon; 1 tsp lemon juice; 0.125 tsp salt; 0.5 cups plain yogurt or labneh (optional, for serving); 2 tbs chopped fresh parsley; 0.5 tsp sumac (optional)

Inspired by Zatar Lebanese Tapas & Bar

Time1h 15m

Serves6

flavorful ground beef is shaped into beggars’ purses into which they tuck sour cherries and walnuts

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Ingredients

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Kibbeh (bulgur & beef shell)

1 1/2 cups fine bulgur

1 cups hot water

1 lbs lean ground beef

1 cup yellow onion, finely grated or processed

2 tbs 00 bread flour

1 tsp ground allspice

1/2 tsp Ground cinnamon

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs ice water

1/4 cups vegetable oil (for brushing/frying)

Filling (sour cherry & walnut)

1 1/2 cups pitted sour cherries (fresh or frozen, thawed)

3/4 cups walnuts, coarsely chopped

2 tbs granulated sugar

1/4 tsp Ground cinnamon

1 tsp ReaLemon lemon juice

1/8 tsp Celtic sea salt

Garnish & serving

1/2 cups plain yogurt or labneh (optional, for serving)

2 tbs chopped fresh parsley

1/2 tsp sumac (optional)

Method

Kibbeh (bulgur & beef shell)

Soak bulgur

Place the fine bulgur in a bowl and pour 1 cup hot water over it. Cover and let sit 15–20 minutes until water is absorbed and bulgur is tender. If any excess water remains, drain it and press bulgur lightly to remove moisture.

Prepare meat mixture

In a food processor, combine 1 lb lean ground beef, the grated/processed onion (about 1 cup), soaked bulgur, 2 tbs flour, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1.5 tsp salt, and 1/2 tsp black pepper. Pulse until the mixture becomes a smooth, cohesive paste (about 30–45 seconds total). Scrape down sides as needed. If the mixture seems dry and not coming together, add ice water 1 tbs at a time up to 2 tbs.

Texture test

Pinch a small piece and press between your fingers — it should form a smooth, pliable dough that holds shape. If too sticky, add a scant teaspoon of flour; if too dry, add another teaspoon of ice water.

Shape shells

Divide the kibbeh dough into 16 equal portions (about 1.5–2 oz each). With lightly oiled hands, flatten each portion into a thin oval (about 3–4 inches long). Using your thumb or an oiled spoon, make a deep cavity in the center of the oval leaving a rim of about 1/4 inch.

Filling (sour cherry & walnut)

Prepare filling

In a small bowl combine 1.5 cups pitted sour cherries, 3/4 cup coarsely chopped walnuts, 2 tbs granulated sugar, 1/4 tsp ground cinnamon, 1 tsp lemon juice and 1/8 tsp salt. Stir to coat and taste; cherries should be bright and slightly sweet-tart. If cherries are very tart, add another 1 tsp sugar.

Fill purses

Place about 1 to 1.5 tablespoons of the cherry-walnut filling into the cavity of each flattened kibbeh shell. Fold the long edges up and pinch ends to seal into a tight purse (traditional ‘beggar’s purse’ shape), ensuring there are no open seams. Gently roll between palms to smooth and shape. Repeat for all portions.

Cook & finish

Pan-fry method (recommended)

Heat a large nonstick skillet over medium heat and add 2–3 tbs vegetable oil, swirling to coat. When oil is hot but not smoking, add kibbeh purses seam-side down. Cook in batches without crowding, about 3–4 minutes per side, turning carefully so each side becomes deep golden-brown and meat is cooked through (total 10–12 minutes per batch). Transfer to a paper towel–lined plate.

Bake method (lighter option)

Preheat oven to 400°F (200°C). Place purses on a baking sheet lined with parchment and brush lightly with oil. Bake 20–25 minutes, turning halfway, until browned and cooked through.

Serve

Arrange kibbet karaz on a platter. Optionally spoon dollops of yogurt or labneh on the platter, sprinkle chopped parsley and a pinch of sumac over the purses. Serve warm so the tart cherry interior is still juicy.