Kibbeh
Discover the irresistible flavors of Kibbeh, a beloved Middle Eastern dish that combines the hearty texture of fine bulgur wheat with savory ground meat, aromatic spices, and crunchy pine nuts. This recipe is a perfect showcase of traditional flavors, blending warm allspice, cinnamon, and cumin for a fragrant filling wrapped in a delicate, crispy shell. With its golden-brown exterior and juicy interior, Kibbeh is a versatile dish that can be served as an appetizer, snack, or centerpiece of your meal. Whether paired with a creamy yogurt sauce or enjoyed on its own, this handmade, deep-fried treat is a crowd-pleaser that delivers bold taste and satisfying crunch. Perfect for sharing, Kibbeh is your next go-to recipe for an authentic Middle Eastern culinary experience!
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Recipe Information
Ingredients
- 1 cup Fine bulgur wheat
- 1 pound Ground beef or lamb
- 1 medium Onion, finely chopped
- 1 teaspoon Allspice
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 0.5 teaspoon Pepper
- 0.25 cup Pine nuts
- 2 tablespoons Olive oil
- 2 tablespoons Water
- 2 cups Vegetable oil for frying
Instructions
Place the bulgur in a bowl and cover with warm water. Soak for 20 minutes, then drain well and squeeze out excess water.
In a bowl, combine half of the ground meat with the drained bulgur, 1 teaspoon of salt, half of the chopped onion, allspice, and cinnamon. Mix well, kneading until the mixture is smooth and well combined.
In a skillet, heat the olive oil over medium heat. Add the remaining onion and sauté until translucent, about 3-4 minutes.
Add the remaining ground meat to the skillet and cook until browned, breaking it up with a spoon, about 5-7 minutes.
Stir in the pine nuts, cumin, remaining teaspoon of salt, and pepper. Cook for another 2 minutes, then remove from heat and let cool slightly.
To form the kibbeh, take a small handful of the bulgur mixture and shape it into a ball. Press your thumb into the center to create an indentation.
Fill the indentation with about 1 tablespoon of the meat and pine nut filling. Pinch the edges to seal and shape into an oval or football shape.
Repeat with the remaining mixtures.
In a deep frying pan, heat vegetable oil over medium-high heat. Fry the kibbeh in batches, turning occasionally, until golden brown and crisp, about 5 minutes per batch.
Remove with a slotted spoon and drain on paper towels.
Serve warm, garnished with parsley or alongside yogurt sauce if desired.
Nutrition Facts
Calories |
1009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 0.9 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 331 mg | 7% | |
*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.
