Kebbeh
Discover the timeless allure of Kebbeh, a beloved Middle Eastern dish celebrated for its irresistible combination of textures and flavors. This recipe features a crispy shell made from tender bulgur wheat and a hint of flour, encasing a savory filling of seasoned ground beef or lamb, fragrant allspice, and a touch of cinnamon, complemented by the crunch of toasted pine nuts. Each kebbeh is expertly shaped into a charming football-like oval and deep-fried to golden perfection, creating a crispy exterior that contrasts beautifully with the juicy filling. Perfect as an appetizer or main dish, Kebbeh pairs wonderfully with creamy yogurt, tangy tahini sauce, or a refreshing side salad. With just 45 minutes of prep time, this iconic dish is a delectable way to bring the rich culinary heritage of the Middle East to your table. Keywords: Kebbeh recipe, Middle Eastern appetizer, bulgur wheat, ground lamb, deep-fried kebbeh, authentic Middle Eastern cuisine.
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Recipe Information
Ingredients
- 2 cups bulgur wheat
- 1 pound ground beef or lamb
- 1 large onion, finely chopped
- 1 teaspoon allspice
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.5 cup pine nuts
- 2 cups vegetable oil
- 1 cup water
- 2 tablespoons flour
Instructions
Place bulgur wheat in a bowl and cover with a cup of warm water. Allow it to soak for 20 minutes, then drain well and squeeze out any excess water.
In a skillet over medium heat, cook the ground beef or lamb, breaking it up as it cooks. When the meat is half cooked, add the chopped onion and pine nuts.
Season the meat mixture with allspice, cinnamon, 1 teaspoon of salt, and black pepper. Cook until the meat is fully browned and no longer pink, then set aside to cool slightly.
In a large mixing bowl, combine the soaked bulgur with flour and the remaining 1/2 teaspoon of salt. Knead together to form a dough-like consistency, adding a bit more water if needed to hold the mixture together.
Take a small amount of the bulgur mixture and flatten it into a disc shape in the palm of your hand.
Place about a tablespoon of the meat mixture in the center of the bulgur disc, then carefully fold the edges over to encase the filling and form it into an oval shape. Pinch the ends to secure and create a football shape. Repeat with remaining ingredients.
Heat vegetable oil in a deep frying pan over medium-high heat until shimmering.
Carefully lower 3-4 kebbeh into the hot oil, being careful not to crowd the pan. Fry for 3-5 minutes or until golden brown and crispy, turning occasionally.
Remove the fried kebbeh with a slotted spoon and drain on a paper-towel-lined plate.
Continue frying the remaining kebbeh in batches.
Serve hot, with yogurt, tahini sauce, or a fresh salad on the side.
Nutrition Facts
Calories |
6543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 560.2 g | 718% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 291.8 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 314.0 g | 114% | |
| Dietary Fiber | 73.6 g | 263% | |
| Total Sugars | 10.3 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3395 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
