Kobeiba (Egyptian Kibbeh)

🧂 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.)

👨‍🍳 Instructions

1. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving