Kibbeh

Ingredients

Preparation

1. 1

   Soak the bulgur

   Place the fine bulgur in a large bowl and cover with cold water. Soak for about fifteen to twenty minutes, just until the grains soften.

2. 2

   Drain thoroughly

   Transfer the bulgur to a very fine sieve, then squeeze firmly by hand or in a clean cloth to remove as much water as possible. An overly wet mixture will be difficult to shape.

3. 3

   Prepare the onion for the shell

   Place the small onion in a food processor with a pinch of salt and process until very fine. Drain excess juice if the onion is especially wet.

4. 4

   Make the outer mixture

   Add the drained bulgur, 500 g very finely minced meat, some of the salt, pepper and allspice to the processor. Pulse, then process more continuously until the mixture becomes smooth and slightly sticky.

5. 5

   Knead the shell mixture

   Transfer the mixture to a bowl and knead for three to five minutes with slightly damp hands. It should roll into a ball without cracking.

6. 6

   Chill the shell mixture

   Cover and refrigerate for thirty minutes. This rest firms the meat and makes the shells easier to shape.

7. 7

   Toast the pine nuts

   Heat a dry frying pan over medium heat and add the pine nuts. Toast for one to two minutes, stirring constantly, until lightly golden, then remove immediately.

8. 8

   Cook the onions

   Add the olive oil to the pan, followed by the two chopped onions. Cook for six to eight minutes over medium heat until soft and lightly golden.

9. 9

   Cook the filling meat

   Add the 350 g minced meat and increase the heat slightly. Break it up and cook for six to eight minutes until fully cooked and excess liquid has evaporated.

10. 10

    Season the filling

    Add the remaining salt, pepper, allspice, cinnamon if using and toasted pine nuts. Stir for one minute, then remove from the heat. Add parsley off the heat if desired.

11. 11

    Cool the filling completely

    Spread the filling in a wide dish and let it cool completely. Warm filling would soften the shell and make sealing more difficult.

12. 12

    Divide the shell mixture

    Use about 50 to 55 g of shell mixture for each kibbeh. Roll into even balls and keep them covered with a damp cloth while shaping.

13. 13

    Hollow the shell

    Lightly dampen your hands. Hold a ball in one hand and press the index finger of the other into the centre. Gently rotate the ball around your finger to form a deep cavity with an even wall about three to four millimetres thick.

14. 14

    Fill the shell

    Place about one to two teaspoons of cold filling into the cavity. Do not pack it too tightly and leave enough shell mixture at the edge to seal.

15. 15

    Seal and shape

    Gradually pinch the opening closed. Gently roll between your palms into an oval, then taper both ends into the characteristic pointed shape.

16. 16

    Check for cracks

    Inspect each kibbeh. Smooth any cracks with a damp finger. The kibbeh should be completely sealed with no visible seam before frying.

17. 17

    Heat the oil

    Heat the vegetable oil in a deep pan to about 175°C. Use enough oil for the kibbeh to float without touching the bottom.

18. 18

    Fry a test kibbeh

    Lower one kibbeh into the oil and fry for four to five minutes until deep golden brown. If it cracks or opens, firm the mixture with a little fine bulgur or chill it further before continuing.

19. 19

    Fry in small batches

    Fry four to six kibbeh at a time for about four to five minutes. Turn gently if necessary for even browning. Do not overcrowd the pan.

20. 20

    Drain

    Remove the kibbeh with a slotted spoon and place on a rack or paper towels. Drain for two to three minutes.

21. 21

    Serve

    Serve the kibbeh hot or warm with yogurt sauce, tahini, hummus, tabbouleh or fattoush. They can be served as a starter, mezze item or main course.

Tips & tricks

• Use very fine bulgur so the shell remains supple and easy to shape.
• Soak the bulgur only long enough to soften it without waterlogging it.
• Squeeze the bulgur thoroughly after soaking to remove excess moisture.
• Use very finely minced meat for a smooth outer mixture.
• Process or knead the meat-bulgur mixture thoroughly to develop cohesion.
• Keep your hands slightly damp during shaping to prevent sticking.
• Make the filling fairly dry so the kibbeh do not split during frying.
• Cool the filling completely before stuffing the shells.
• Do not overfill the kibbeh so the ends can be sealed properly.
• Keep the shell thickness even, neither too thin nor too thick.
• Fry at about 175°C for a crisp shell without burning the outside.
• Fry one test kibbeh before cooking the whole batch to check that the mixture holds.

Variations

• Replace the beef with lamb for a more traditional flavour.
• Use a beef-lamb mixture in both the shell and filling.
• Add chopped walnuts to the filling instead of pine nuts.
• Add a pinch of cinnamon or allspice to the filling.
• Prepare baked kibbeh in a large tray rather than individual croquettes.
• Bake the croquettes with a drizzle of oil for a lower-fat version.
• Make smaller kibbeh for a mezze platter.
• Serve with yogurt sauce, tahini or fattoush salad.

Storage

Cooked kibbeh keep for up to three days in the refrigerator in an airtight container. Reheat in a 180°C oven for eight to ten minutes to preserve crispness. Shaped uncooked kibbeh can be frozen on a tray, then transferred to an airtight bag for up to two months. They can be fried directly from frozen with a slightly longer cooking time.

Nutrition facts(per serving)

What to serve with this recipe?

• Lebanese tabbouleh
• Hummus
• Tahini sauce
• Fattoush salad

Frequently asked questions