Kibbeh
Lebanon's national dish - torpedo-shaped bulgur shells filled with spiced lamb and pine nuts, deep-fried to perfection. This recipe focuses on the classic fried version.
🧂 Ingredients
- 2 cups Fine bulgur wheat(Also known as #1 grade bulgur. Rinse and drain thoroughly.)
- 500 g Lean ground lamb(For the shell. Ensure it's very lean to avoid a greasy texture.)
- 300 g Ground lamb(For the filling. A slightly fattier grind is acceptable here for flavor.)
- 2 medium Yellow onion(1 finely grated for the shell, 1 finely chopped for the filling.)
- 60 g Pine nuts(Lightly toasted for enhanced flavor.)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1.5 tsp Salt(Adjust to taste. Divided between shell and filling.)
- 1/2 tsp Black pepper(Freshly ground, divided between shell and filling.)
- 4-6 cups Vegetable oil or other neutral high-heat oil(For deep frying. Enough to submerge kibbeh.)
👨🍳 Instructions
- 1
Prepare the bulgur: Place the fine bulgur in a large bowl. Cover with lukewarm water by about 1 inch. Let it soak for 20-30 minutes, or until softened and plump. Drain the bulgur thoroughly in a fine-mesh sieve, pressing out as much excess water as possible. Let it sit in the sieve for at least 15 minutes to ensure it's as dry as possible.
⏱️ 30 minutes - 2
Make the kibbeh shell mixture: In a food processor, combine the drained bulgur, 500g lean ground lamb, 1 finely grated onion (squeeze out excess liquid first), 1/2 tsp salt, and 1/4 tsp black pepper. Process until the mixture forms a smooth, cohesive paste. You may need to do this in batches. Transfer the mixture to a clean bowl. Wet your hands with cold water and knead the mixture for 5-10 minutes until it becomes very smooth and slightly sticky. This develops the gluten and creates a pliable dough. Cover and refrigerate for at least 30 minutes 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 300g ground lamb and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess fat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the pine nuts, 1 tsp allspice, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2-3 minutes until fragrant. Remove from heat and let the filling cool completely.
⏱️ 15 minutes - 4
Shape the kibbeh: Lightly grease your hands with oil or keep them wet. Take a portion of the chilled shell mixture (about the size of a golf ball). Flatten it in your palm to form a thin, even disc. Place about 1-2 tablespoons of the cooled filling in the center. Carefully fold the edges of the bulgur mixture up and around the filling, pressing to seal completely. Gently shape the filled mixture into a torpedo or football shape, about 3-4 inches long. Ensure there are no cracks or holes, as the filling could leak out during frying. Repeat with the remaining shell mixture and filling. Place the shaped kibbeh on a parchment-lined tray.
⏱️ 30 minutes - 5
Fry the kibbeh: Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 175°C (350°F). Use a thermometer to ensure the oil is at the correct temperature. Carefully lower 4-5 kibbeh into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes, turning occasionally, until they are a 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, ensuring the oil temperature returns to 175°C (350°F) between batches.
⏱️ 10 minutes per batch - 6
Serve: Let the kibbeh rest for a few minutes before serving. They are best served warm.
⏱️ 5 minutes
💡 Pro Tips
- ✓Keeping your hands wet or lightly oiled is crucial for preventing the bulgur mixture from sticking and for achieving a smooth shell.
- ✓The shell should be as thin and uniform as possible to ensure even cooking and a pleasant texture.
- ✓Chilling the shell mixture makes it easier to handle and shape.
- ✓Ensure the oil is at the correct temperature before frying. Too low, and the kibbeh will absorb oil; too high, and they will burn before cooking through.
- ✓Do not overcrowd the frying pot, as this will lower the oil temperature and result in greasy kibbeh.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Kibbeh Nayeh: The raw version, where the shell mixture is served uncooked with raw lamb or beef, often with olive oil and mint. Requires extremely fresh, high-quality meat.
- Baked Kibbeh (Kibbeh bil Sanieh): The mixture is pressed into a baking dish, layered with the filling, scored, and baked, often with added butter or olive oil on top.