Lebanese Fried Kibbeh
Lebanese Fried Kibbeh
12 servings
Ingredients
- 500 g fine bulgur
- 500 g very lean ground beef (or lamb)
- 1 grated onion
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- Cold water (as needed)
- For the filling: 300 g ground beef | 2 finely chopped onions | 2 tbsp pine nuts (optional but traditional) | 1/2 tsp Lebanese 7 spice or cinnamon/pepper/chili mix | 2 tbsp olive oil | Salt, pepper to taste
- For frying: Vegetable oil for frying
Preparation
- Prepare the bulgur: Rinse and soak the bulgur in cold water for 20 min. Drain and press well to remove excess moisture.
- Make the shell mixture: Combine bulgur with ground beef, grated onion, and spices. Knead thoroughly into a smooth dough. Add cold water if needed for binding.
- Make the filling: Sauté onions in olive oil, add meat, spices, and pine nuts. Cook until moisture evaporates. Let cool.
- Shape the kibbeh: Take a ball of dough, create a hole with your finger. | Add a spoonful of filling. | Seal and shape into oval with pointed ends.
- Fry: Heat oil to 180°C. Fry kibbeh until golden brown (5–6 min). Drain on paper towels.
- Serve hot with lemon or labneh.
