Here’s a detailed recipe of Kibbeh, a beloved dish from the Levantine region (Syria, Lebanon, Palestine)

 

Here’s a detailed recipe of Kibbeh, a beloved dish from the Levantine region (Syria, Lebanon, Palestine), made with bulgur wheat and spiced minced meat. Kibbeh can be served baked, fried, or raw — this version is the classic fried torpedo-shaped Kibbeh stuffed with meat and nuts.

·        Traditional Lebanese Kibbeh Recipe

·        Kibbeh (Fried Version)

 

Ingredients:

For the Kibbeh Shell:

·        2 cups fine bulgur wheat

·        400 gram (14 oz) lean ground beef or lamb

·        1 small onion, grated

·        1 tbsp salt

·        ½ tbsp black pepper

·        ½ tbsp ground allspice

·        ½ tbsp ground cinnamon

·        ¼ tbsp cayenne pepper (optional)

·        Ice water (as needed for kneading)

For the Filling:

·        2 tbsp olive oil or butter

·        250 gram (9 oz) ground beef or lamb

·        1 medium onion, finely chopped

·        ¼ cup pine nuts (or chopped walnuts)

·        ½ tsp ground cinnamon

·        ½ tsp ground allspice

·        Salt and pepper, to taste

·        A handful of chopped parsley (optional)

 

For Frying:

·        Neutral oil (such as vegetable or canola oil)

Instructions:

Prepare the Bulgur:

·        Rinse the bulgur and drain well.

·        Soak it in cold water for 15–20 minutes until softened, then drain and squeeze out excess water using your hands or a cheese cloth.

Make the Kibbeh Dough (Shell):

·        In a food processor or large bowl, combine the soaked bulgur, grated onion, ground meat, and spices.

·        Process (or knead by hand) until you get a smooth, cohesive dough. Add a little ice water if needed to help bind it.

·        Cover and refrigerate while you prepare the filling.

Prepare the Filling:

·        Heat oil or butter in a pan over medium heat.

·        Sauté the onions until soft and translucent.

·        Add the ground meat, breaking it up as it browns.

·        Stir in spices, pine nuts, salt, and pepper.

·        Cook until meat is fully cooked and moisture is mostly gone.

·        Stir in chopped parsley.

·        Let it cool completely before using.

 

Shape the Kibbeh:

·        Wet your hands with cold water.

·        Take a golf-ball-sized piece of the shell mixture and roll into a ball.

·        Using your index finger, poke a hole in the middle and shape it into a hollow oval or torpedo shell.

·        Fill with 1–2 tbsp of the meat filling.

·        Pinch the top to seal, smoothing it into a torpedo or rugby ball shape.

·        Repeat with remaining mixture.

Fry the Kibbeh:

·        Heat oil in a deep fryer or heavy pot to 175°C (350°F).

·        Fry the Kibbeh in batches, turning to ensure even browning, for about 5–7 minutes or until golden brown and crisp.

·        Drain on paper towels.

Serving:

·        Serve hot with tahini sauce, yogurt dip, or a fresh salad like tabbouleh or fattoush.

·        Squeeze fresh lemon juice on top before serving for brightness.

Variations:

·        Baked Kibbeh: Press half the shell mixture into a baking dish, add filling, top with remaining shell, score and bake with olive oil drizzle.

·        Raw Kibbeh (Kibbeh Nayyeh): Use ultra-fresh meat and skip cooking the filling — served as a tartar with olive oil, mint, and onions.