Lebanese Kibbeh
Kibbeh is a classic Lebanese dish made from bulgur wheat and spiced ground lamb, shaped into oval croquettes and fried until golden. It is a beloved staple at Lebanese family gatherings and celebrations.
Crispy fried bulgur and spiced lamb croquettes that are a cornerstone of Lebanese cuisine.
Nutrition per serving
Ingredients
shell
filling
seasoning
Instructions
Prepare the bulgur shell
Soak the bulgur wheat in cold water for 15 minutes then drain and squeeze out excess moisture. Combine it with 500 grams of ground lamb, half the seven spice, and a pinch of salt. Knead the mixture thoroughly until it becomes a smooth dough-like consistency.
Cook the filling
Heat a tablespoon of oil in a skillet over medium heat. Saute the chopped onion until softened, then add 250 grams of ground lamb and cook until browned. Season with the remaining seven spice, add the pine nuts, and stir to combine. Allow the filling to cool completely.
Shape the kibbeh
Wet your hands with cold water to prevent sticking. Take a golf-ball-sized portion of the bulgur shell mixture and form a hollow oval around a spoonful of the cooled filling, sealing the ends into a pointed torpedo shape. Repeat until all the mixture is used.
Fry until golden
Heat vegetable oil in a deep pan to 180 degrees Celsius. Fry the kibbeh in batches for 4 to 5 minutes, turning occasionally, until they are deep golden brown and cooked through. Drain on paper towels and serve immediately with yogurt and fresh mint.
Substitutions
Common mistakes
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