Kibbeh

Method

1. 01

   Rinse the fine bulgur, cover it with cool water for 15 minutes, then drain and squeeze out excess water very well. The grains should be softened but not wet.

   ⏱ 15 min
2. 02

   Make the filling. Heat 1 tablespoon olive oil in a skillet, cook the chopped onion until soft, then add 250 g filling ground beef, 3/4 teaspoon allspice, 1/4 teaspoon cinnamon, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Cook, breaking up the meat, until browned and dry enough to spoon. Stir in 40 g toasted pine nuts and 2 tablespoons parsley, then cool completely.

   ⏱ 20 min
3. 03

   Make the kibbeh shell. In a food processor, pulse the 250 g soaked bulgur, 300 g shell ground beef, grated onion, 1 teaspoon salt, 1 teaspoon allspice, 1/2 teaspoon cinnamon, and 1/2 teaspoon black pepper in batches until it forms a smooth, sticky paste. Transfer to a bowl and knead briefly with damp hands, adding only small touches of the 1/2 cup ice water if needed.

   
4. 04

   Shape about 16 kibbeh. With wet hands, take a golf-ball-sized piece of shell mixture, make a deep hollow with your finger, and thin the walls while turning it in your palm. Add a spoonful of cooled filling, close the opening, and smooth into a sealed oval with pointed ends.

   
5. 05

   Chill the shaped kibbeh on a tray for at least 30 minutes so the shell firms up and is less likely to split in the oil.

   ⏱ 30 min
6. 06

   Heat 750 ml vegetable oil in a deep pot to 175 C. Fry the kibbeh in small batches for 5-6 minutes, turning gently, until deep brown and crisp. Drain on a rack or paper towels and let the oil return to temperature between batches.

   ⏱ 6 min
7. 07

   Serve hot or warm with lemon wedges and plain yogurt, alongside salad, pickles, or other Arab mezze.