Authentic Arabic & Levantine Recipes
Kibbeh Recipe: Crispy Stuffed Bulgur and Meat Croquettes
Fried kibbeh are torpedo-shaped Levantine croquettes with a thin outer shell of fine bulgur and lean minced meat wrapped around a savoury filling of spiced meat, onions and nuts. Deep-fried until golden brown, they are crisp on the outside and aromatic inside.
Also known as:Fried kibbehKubbaSyrian and Lebanese kibbeh
Servings6
Prep time40 min
Cook time25 min
Ingredients
Add all ingredients to cart- 500 g fine bulgur wheat (brown or white), rinsed
- 400 g extra-lean beef or lamb (trimmed of all fat and sinew) for the shell
- 1 quartered onion, 1 tsp seven-spice (baharat), 1 tsp ground cumin and salt for the shell
- 500 g minced beef or lamb, 2 finely diced onions and 2 tbsp ghee for the filling
- 50 g chopped walnuts or toasted pine nuts, 1 tsp seven-spice, a pinch of cinnamon and 1 tbsp pomegranate molasses for the filling
- 2 tbsp cornstarch and a bowl of ice-cold water for kneading and shaping
- Vegetable oil for deep-frying
Preparation Steps
- 1Soak the rinsed fine bulgur in 250 ml cold water for 20 minutes until plumped; meanwhile, cook the diced onions and minced meat in the ghee with the spices and salt for 15 minutes until browned and completely dry, then stir in the nuts and pomegranate molasses and leave to cool.
- 2Grind the soaked bulgur with the quartered onion through a meat mincer or in a food processor, then add the lean meat, spices, salt and cornstarch and knead thoroughly, dipping your hands in ice water, until a smooth, pliable paste forms.
- 3Wet your hands with ice water, roll an egg-sized ball of dough and hollow it out with your index finger while rotating it to create a thin wall, then spoon in the cold meat filling and pinch both ends into neat points.
- 4Heat deep oil in a saucepan and fry the kibbeh in small batches for 8 to 10 minutes without moving them for the first two minutes, until crisp and deep golden brown.
