Kibbeh
“Lebanese fried bulgur-and-meat croquettes shaped like footballs, filled with spiced ground lamb, onions, and pine nuts.”
Bulgur
Onion
Allspice
Cinnamon
Cumin
Black PepperWhere it comes from
Kibbeh is a cherished dish in Lebanese culture, often featured during family gatherings and festive celebrations. This dish, with roots in the Levantine region, dates back to ancient times, showcasing the use of bulgur and spices as staples in Middle Eastern cooking. The surprising aspect of Kibbeh lies in its versatile forms, from baked to fried, each offering a unique texture and flavor.
On the Palate
How it's made
4 steps · Show ↓40 min active · 20 min waiting
How it's made
4 steps · Show ↓- 15 min
Combine bulgur wheat with water and let it soak until softened, about 20 minutes. Drain excess water and squeeze out any remaining moisture with your hands.
- 210 min
In a large bowl, mix the softened bulgur with finely ground meat, minced onion, and spices including allspice, cinnamon, and cumin. Knead the mixture until it forms a cohesive paste, which will bind the kibbeh.
- 310 min
Shape the mixture into ovoid forms, about the size of an egg, ensuring the surface is smooth and free of cracks. If making stuffed kibbeh, create a cavity in each piece and fill with toasted pine nuts and more spiced meat.
- 415 min
Heat oil in a large frying pan over medium heat until shimmering. Fry the kibbeh in batches, turning occasionally, until they are golden brown and crispy on the outside.
Watch outAvoid overcrowding the pan, which will lower the oil temperature and result in greasy kibbeh.
