Syrian Fried Kibbeh with Pomegranate Molasses
Crispy fried kibbeh balls, a beloved Syrian delicacy, enhanced with a tangy and sweet pomegranate molasses glaze. This recipe offers a delightful contrast of textures and flavors, making it a perfect appetizer or main course.
🧂 Ingredients
- 2 cups Fine bulgur wheat
- 1 lb Ground lamb or beef(lean)
- 1 medium Onion(finely chopped)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1 tsp Salt
- 1/2 tsp Black pepper
- 3 cups Vegetable oil(for frying)
- 1/2 cup Pomegranate molasses
- 2 tbsp Lemon juice
- 1/4 cup Fresh parsley(chopped, for garnish)
- 1/4 cup Pomegranate seeds(for garnish)
👨🍳 Instructions
- 1
Rinse the bulgur wheat and let it soak in cold water for 15 minutes. Drain thoroughly and squeeze out excess water.
- 2
In a large bowl, combine the drained bulgur, ground meat, chopped onion, allspice, cinnamon, salt, and pepper. Knead the mixture with your hands until it forms a cohesive dough-like consistency.
- 3
Divide the mixture into small portions and shape them into oval or football-like shapes, about 2-3 inches long. Create a slight hollow in the center of each kibbeh.
- 4
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to about 350°F (175°C).
- 5
Carefully fry the kibbeh in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- 6
In a small bowl, whisk together the pomegranate molasses and lemon juice.
- 7
Arrange the fried kibbeh on a serving platter. Drizzle generously with the pomegranate molasses glaze. Garnish with chopped fresh parsley and pomegranate seeds.
💡 Pro Tips
- ✓Ensure the bulgur is well-drained to prevent the kibbeh from becoming mushy.
- ✓Don't overcrowd the frying pot, as this will lower the oil temperature and result in greasy kibbeh.
- ✓Adjust the amount of pomegranate molasses and lemon juice to your preferred balance of sweet and tart.
🔄 Variations
- For a vegetarian version, use finely chopped mushrooms and walnuts instead of meat.
- Add a pinch of cayenne pepper to the kibbeh mixture for a hint of spice.