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Kibbeh Maklieh

Name: Kibbeh Maklieh
Prep time: PT1 hour 45 minutes
Cook time: PT30 minutes
Total time: PT2 hours 15 minutes
Yield: 20
Cuisine: Lebanon
Ingredients: 300 g Fine bulgur wheat (Rinse and drain thoroughly before use.); 400 g Lean ground lamb (for shell) (Ensure it's very lean for the best texture.); 300 g Lean ground lamb (for filling) (Can substitute with lean ground beef if lamb is unavailable.); 60 g Pine nuts (Lightly toasted for enhanced flavor.); 2 medium Yellow onion (Finely minced or grated.); 2 tsp Seven spice blend (A traditional Middle Eastern spice mix.); 1.5 tsp Salt (Or to taste.); 0.5 tsp Black pepper (Freshly ground, or to taste.); As needed for frying Vegetable oil or other neutral oil

Fried Kibbeh

Authentic Lebanese Kibbeh Maklieh, featuring crispy, torpedo-shaped shells made from a fine bulgur and meat mixture, filled with a savory spiced lamb and pine nut filling. This is a beloved and iconic dish in Lebanese cuisine.

準備時間1 hour 45 minutes

調理時間30 minutes

合計時間2 hours 15 minutes

分量20

難易度Hard

2件の編集· Feb 8

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Kibbeh Maklieh - Lebanon traditional dish

🧂 材料

300 g Fine bulgur wheat(Rinse and drain thoroughly before use.)
400 g Lean ground lamb (for shell)(Ensure it's very lean for the best texture.)
300 g Lean ground lamb (for filling)(Can substitute with lean ground beef if lamb is unavailable.)
60 g Pine nuts(Lightly toasted for enhanced flavor.)
2 medium Yellow onion(Finely minced or grated.)
2 tsp Seven spice blend(A traditional Middle Eastern spice mix.)
1.5 tsp Salt(Or to taste.)
0.5 tsp Black pepper(Freshly ground, or to taste.)
As needed for frying Vegetable oil or other neutral oil

👨‍🍳 作り方

1
Prepare the bulgur: Rinse the fine bulgur wheat under cold water. Place it in a large bowl and cover with warm water. Let it soak for about 20-30 minutes, or until softened. Drain the bulgur very well, pressing out as much excess water as possible. You can use a clean kitchen towel to squeeze it dry.
⏱️ 30 minutes
2
Make the kibbeh shell dough: In a food processor, combine the soaked and drained bulgur, 400g of ground lamb (for the shell), half of the minced onion (about 1/2 cup), 1 tsp of seven spice, 1 tsp of salt, and 1/4 tsp of black pepper. Process until the mixture forms a smooth, cohesive dough. You may need to do this in batches. Transfer the dough to a bowl, cover, and refrigerate while you prepare the filling.
⏱️ 20 minutes
3
Prepare the filling: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the remaining minced onion and sauté until softened and translucent, about 5 minutes. Add the 300g of ground lamb (for filling) and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess fat. Stir in the remaining 1 tsp of seven spice, 1/2 tsp of salt, and 1/4 tsp of black pepper. Cook for another minute until fragrant. Remove from heat and stir in the toasted pine nuts. Let the filling cool completely.
⏱️ 20 minutes
4
Shape the kibbeh: Lightly wet your hands with cold water to prevent sticking. Take a portion of the kibbeh dough (about the size of a golf ball). Roll it into a cylinder. Using your index finger, carefully hollow out the center, creating a thin shell. Leave the ends closed. Fill the hollowed-out center with about 1-2 teaspoons of the cooled lamb and pine nut filling. Pinch the opening closed and carefully shape the kibbeh into a torpedo (or football) shape, ensuring the walls are thin and even. Repeat with the remaining dough and filling. Place the shaped kibbeh on a parchment-lined baking sheet.
⏱️ 45 minutes
5
Fry the kibbeh: Heat about 3-4 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F). Carefully lower a few kibbeh into the hot oil, being careful not to overcrowd the pot. Fry for about 5-7 minutes, turning occasionally, until they are deep golden brown and crispy. Use a slotted spoon to remove the fried kibbeh and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining kibbeh.
⏱️ 15 minutes
6
Serve: Serve the Kibbeh Maklieh hot as an appetizer or part of a mezze platter, perhaps with a side of yogurt or a fresh salad.
⏱️ 5 minutes

調理履歴を記録する

💡 プロのコツ

✓Achieving thin, even walls for the kibbeh shell is crucial for a good texture and requires practice.
✓Ensure the filling is completely cooled before shaping the kibbeh to prevent the dough from becoming too soft.
✓Do not overcrowd the frying pot; fry in batches to maintain oil temperature and ensure even crisping.
✓Kibbeh Maklieh is considered a national dish of Lebanon and is a staple at celebrations and gatherings.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Experiment with different shapes, such as round balls or flattened discs.
Substitute walnuts for pine nuts in the filling for a different nutty flavor.
Some recipes include a small amount of finely chopped parsley in the filling for added freshness.