Zesty flavors and hearty ingredients come together in this traditional kibbeh recipe, a staple in Middle Eastern cuisine that’s sure to impress. Perfect for gatherings or a cozy night in, this dish is a labor of love that pays off with every bite.
Why This Recipe Works
- The combination of bulgur and ground meat creates a perfect texture that’s both tender and satisfying.
- Spices like allspice and cinnamon add depth and warmth, making each bite flavorful.
- Frying the kibbeh to a golden brown ensures a crispy exterior while keeping the inside moist and delicious.
Ingredients
- 1 cup fine bulgur wheat
- 1 pound lean ground lamb or beef
- 1 medium onion, finely grated
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- Vegetable oil for frying
Equipment Needed
- Large mixing bowl
- Food processor
- Deep fryer or large frying pan
- Slotted spoon
Instructions
Prepare the Bulgur
Rinse the bulgur wheat under cold water until the water runs clear. Soak it in warm water for about 30 minutes, then drain thoroughly. This step ensures your kibbeh has the perfect texture, not too hard or too mushy.
Mix the Ingredients
In a large bowl, combine the soaked bulgur, ground meat, grated onion, allspice, cinnamon, salt, and pepper. Knead the mixture with your hands until it’s well combined and slightly sticky. This is where the magic happens, so don’t rush it!
Shape the Kibbeh
Take small portions of the mixture and shape them into oval or football shapes. Make sure they’re compact to prevent breaking during frying. A little water on your hands can help smooth out any cracks.
Fry to Perfection
Heat vegetable oil in a deep fryer or large pan to 350°F. Fry the kibbeh in batches, turning occasionally, until they’re golden brown and crispy, about 4-5 minutes. Drain on paper towels to remove excess oil.
Serve and Enjoy
Serve your kibbeh hot with a side of tahini sauce or yogurt dip. They’re best enjoyed fresh but can be reheated in the oven for a quick snack later.
Tips and Tricks
For an extra flavor boost, toast the bulgur lightly before soaking. This adds a nutty depth to your kibbeh. If you’re short on time, you can use a food processor to mix the ingredients, but hand-kneading gives the best texture. Experiment with the shape and size of your kibbeh; smaller ones make great appetizers, while larger ones can be a main dish.
Recipe Variations
- Vegetarian Kibbeh: Replace the meat with mashed potatoes or lentils for a hearty vegetarian version.
- Baked Kibbeh: For a healthier option, bake the kibbeh at 375°F until golden, about 20 minutes.
- Spicy Kibbeh: Add chopped jalapeños or chili flakes to the mixture for a spicy kick.
Frequently Asked Questions
Can I make kibbeh ahead of time? Yes, you can prepare the mixture and shape the kibbeh a day in advance. Keep them covered in the fridge until you’re ready to fry.
What’s the best oil for frying kibbeh? Vegetable or canola oil works best due to their high smoke points and neutral flavors.
Can I freeze kibbeh? Absolutely! Freeze them before frying, then fry directly from frozen, adding a couple of extra minutes to the cooking time.
Summary
This traditional kibbeh recipe is a flavorful journey into Middle Eastern cuisine, offering a perfect blend of textures and spices. Whether served as an appetizer or main dish, it’s sure to delight.