Kibbeh Maklieh (Fried Kibbeh)

🧂 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

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving