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Kobeiba

Name: Kobeiba
Prep time: PT45 minutes
Cook time: PT20-25 minutes
Total time: PT1 hour 10 minutes
Yield: 8
Cuisine: Egypt
Ingredients: 200 g Fine bulgur wheat (Also known as #1 grade bulgur. Rinse well before soaking.); 500 g Ground lamb (You can substitute with ground beef or a mix of lamb and beef.); 2 Large onion (1 finely chopped for the shell, 1 finely chopped for the filling.); 50 g Pine nuts (Lightly toasted for the filling.); 1 tsp Allspice; 0.5 tsp Ground cumin (Optional, but adds depth to the filling.); 1.5 tsp Salt (Adjust to taste. Use about 1 tsp for the shell and 0.5 tsp for the filling.); 0.5 tsp Black pepper (Freshly ground is best. Use about 0.25 tsp for the shell and 0.25 tsp for the filling.); As needed Vegetable oil or neutral oil (For sautéing the filling and deep frying.); 2-3 tbsp Ice water (To help bind the bulgur and meat mixture for the shell.)

Egyptian Kibbeh

Kobeiba, also known as Kibbeh in many Levantine regions, are delicious fried croquettes made from a flavorful mixture of fine bulgur wheat and ground meat, encasing a savory filling of spiced meat and toasted pine nuts. This Egyptian variation offers a delightful crunch on the outside and a tender, aromatic interior.

준비 시간45 minutes

조리 시간20-25 minutes

총 시간1 hour 10 minutes

1회 제공량8

난이도Medium

2개의 수정· Feb 8

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👨‍🍳 조리법

1
Prepare the bulgur shell mixture: Rinse the fine bulgur thoroughly under cold water until the water runs clear. Drain very well, pressing out as much excess water as possible. In a large bowl, combine the drained bulgur with 250g of the ground lamb, 1 finely chopped onion, 0.75 tsp salt, and 0.25 tsp black pepper. Knead the mixture with your hands until it forms a cohesive, paste-like dough. If it feels too dry, gradually add 1-2 tablespoons of ice water to help bind it. Cover and refrigerate while you prepare the filling.
⏱️ 20 minutes
2
Make the filling: Heat 1-2 tablespoons of vegetable oil in a skillet over medium-high heat (190°C / 375°F). Add the remaining 250g of ground lamb and the second finely chopped onion. Cook, breaking up the meat with a spoon, until the lamb is browned and the onion is softened and translucent, about 5-7 minutes. Drain off any excess fat. Stir in the pine nuts, 1 tsp allspice, 0.5 tsp cumin (if using), 0.75 tsp salt, and 0.25 tsp black pepper. Cook for another 1-2 minutes until fragrant. Remove from heat and let the filling cool completely.
⏱️ 15 minutes
3
Form the Kobeiba: Lightly moisten your hands with water or oil to prevent sticking. Take a portion of the bulgur-meat mixture (about the size of a golf ball) and flatten it in your palm. Create a hollow in the center with your finger, then carefully press and shape it into a thin shell, ensuring there are no holes. Spoon about 1-2 tablespoons of the cooled filling into the shell. Gently pinch the edges together to seal, then shape the Kobeiba into a torpedo or oval shape, tapering the ends. Repeat with the remaining mixture and filling. Place formed Kobeiba on a plate or baking sheet lined with parchment paper.
⏱️ 20 minutes
4
Fry the Kobeiba: Heat a generous amount of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175-180°C (350-355°F). Carefully lower a few Kobeiba into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until they are deep golden brown and crispy. Use a slotted spoon to remove the fried Kobeiba and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining Kobeiba. Serve hot.
⏱️ 15-20 minutes

요리 기록 추적

💡 전문가 팁

✓For a crispier shell, ensure the bulgur is well-drained and the mixture is not too wet.
✓Toasting the pine nuts enhances their flavor and aroma.
✓Serve Kobeiba hot with a side of plain yogurt, a fresh salad, or tahini sauce.
✓If you don't have fine bulgur, you can pulse coarser bulgur in a food processor briefly, but be careful not to turn it into flour.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Baked Kobeiba: Arrange formed Kobeiba on a baking sheet, brush lightly with oil, and bake at 200°C (400°F) for 20-25 minutes, or until golden brown and heated through.
Different shapes: Kobeiba can also be formed into flattened discs or small balls.
Spicier filling: Add a pinch of chili flakes or a dash of hot sauce to the filling for a touch of heat.