Kibbeh recipe

Lean meat pounded with fine bulgur into a dough, shaped into hollow torpedoes around a spiced filling of minced meat, onion and pine nuts, then deep-fried.

2 hourshard11 ingredients

Ingredients

• 250 g fine bulgur
• 500 g lean lamb
• 300 g ground lamb
• 2 onions
• 50 g pine nuts
• 2 tsp allspice
• 0.5 tsp cinnamon
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp ghee
• 1000 ml vegetable oil

How to make Kibbeh

1. Rinse 250 g fine bulgur, cover with cold water for 20 minutes, then drain and squeeze out as much water as you can.
2. Trim 300 g lean lamb (or beef) of all fat and sinew, then grind it very finely or pulse it in a food processor with 1 small onion, 2 tsp allspice, 1 tsp salt and ½ tsp pepper; traditionally it is pounded in a stone mortar.
3. Knead the meat with the bulgur, wetting your hands with ice water, until you have a smooth, pliable paste; chill 30 minutes.
4. For the filling, soften 1 chopped onion in 2 tbsp ghee, add 300 g ground lamb and brown it, season with 2 tsp allspice, ½ tsp cinnamon, 1 tsp salt and ½ tsp pepper, stir in 50 g toasted pine nuts and let cool.
5. Take an egg-sized piece of dough, hollow it with your finger into a thin shell, fill it with a spoonful of filling, close it and shape it into a torpedo pointed at both ends.
6. Fry in batches in 1 liter oil at 180 °C for 3 to 4 minutes, until deep brown and crisp; drain on paper towels.
7. Serve hot with yogurt or a salad.

Get Copper on the App Store

More dishes from Syria →