Kibbeh is a Middle Eastern croquette that's crispy on the outside and soft on the inside. It's made using bulgur, meat, onions and spices for the perfect combo!
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Muna Kenny
1cupfine bulgurI have used the red bulgur, it’s healthier
1 ½cupboiling water
½cuproom temperature water
1medium onion grated
400gm minced lamb meat
1large onion finely chopped
3tablespoonroasted pine nutsAdded later when the filling is at room temperature
*Oil to deep fry the kibbeh.
MAKING THE FILLING
In a pan, add the meat and cook without adding any oil. Brown the meat and then add the olive oil and onion. Cook on medium heat until the onion is translucent.
Add the salt and the filling spices, mix well for 2 minutes.
Allow the filling to cool and then add the roasted or toasted pine nuts and mix well.
MAKING THE CASING
In a bowl, add the bulgur, semolina, salt, and the boiling water. Mix well and cover. Keep aside for 35 minutes.
Uncover the bowl, add the onion, black pepper, paprika, and coriander. Mix for a minute. Add the olive oil and water and mix again for 8 minutes. Keep aside for 3 minutes.
MAKING THE KIBBEH
From the casing dough, make balls that are 45gm in weight.
Dip your index finger in water, wet the hand that will grab one of the balls. Make an indent the middle of the casing with the index finger. Turn the kibbeh casing and your index finger while pressing the casing with your finger lightly.
When you have a shell, fill it with the minced meat mixture. Close the shell and try to give the casing the shape of the classic kibbeh as shown in the video, basically, you should have an American football like shape.
If you notice cracks in the kibbeh, lightly wet your finger and run smoothly over the crack and it will even it out.
When deep frying the kibbeh, keep the heat on high, and after adding the kibbeh to the frying pan, do not touch it for a minute and do not reduce the heat. After a minute carefully move the kibbeh in the hot oil to have an even color. Reduce the heat to medium low and fry for 4 minutes.
Deep fry the kibbeh in batches until golden brown. Carefully remove the kibbeh from the oil using a slotted spoon. Place the kibbeh in a large strainer, this will help drain the oil and the air hitting the kibbeh from the different directions will keep it crispy for a longer time.
Serve with yogurt or hummus.
*When frying frozen kibbeh, follow the same steps as when frying a freshly prepared kibbeh, except the frying time will be longer around 10 minutes.
You can use the regular fine bulgur which is dark yellow in color.
The kibbeh will take 5 minutes to cook when fried immediately after preparing it.
Frozen kibbeh will take 10 minutes to cook.
Do not thaw the frozen kibbeh before frying it.
How to store the kibbeh mentioned in the post.
It is important to mix the casing ingredients for 8 minutes, this is how the spices season the bulgur grains and the casing gets softer and easier to shape later.