Crispy, golden kibbeh with a tender filling that brings warming flavours and an inviting texture. Ideal for appetizers, family dinners, or hosting guests, and pairs well with fresh sides or creamy dips.
Ingredients
Kibbeh Shell
1 kg lean beef or lamb, ground twice
2 cups fine bulgur, soaked and squeezed dry
1 large onion, grated
2 tsp salt
1 tsp pepper
2 tsp kibbeh spice or 7-spice
Cold water (as needed)
Filling
500 g minced beef or lamb
2 onions, finely chopped
¾ cup pine nuts
2 tbsp oil or ghee
1½ tsp salt
1 tsp pepper
1 tsp 7-spice
½ tsp cinnamon
For frying
Vegetable oil
Preparation
Step 1: Prepare the filling
Heat oil in a pan.
Add onions and cook until soft.
Add minced meat and brown it.
Add pine nuts and toast lightly.
Season with salt, pepper, cinnamon, and 7-spice.
Cook until mixture is dry.
Set aside to cool.
Step 2: Make the kibbeh shell
Combine ground meat, soaked bulgur, grated onion, salt, pepper, and kibbeh spice.
Mix thoroughly with your hands.
Add ice water gradually to soften the dough.
Blend in small batches in a food processor until smooth.
Step 3: Shape the kibbeh
Wet hands with cold water.
Take a walnut-sized ball of dough.
Use your finger to hollow the center.
Add 1 teaspoon filling.
Close the shell and form an oval with pointed ends.
Repeat until 50 are shaped.
Step 4: Fry
Heat oil to 170–180°C (340–360°F).
Fry kibbeh in batches until golden and crispy.
Drain on paper towels.