Lebanese Kibbeh Spiced Meat (Print View)

Spiced ground meat with bulgur, shaped and cooked to a crisp golden finish using frying or baking techniques.

# Components:

→ Kibbeh Dough

01 - 1 cup fine bulgur wheat
02 - 1.1 lbs lean ground beef or lamb
03 - 1 small onion, finely chopped
04 - 1 teaspoon salt
05 - 1 teaspoon ground allspice
06 - ½ teaspoon ground cinnamon
07 - ½ teaspoon black pepper
08 - 2 tablespoons cold water, as needed

→ Filling

09 - 9 oz ground beef or lamb
10 - 1 small onion, finely chopped
11 - ½ cup pine nuts
12 - 1 tablespoon olive oil
13 - ½ teaspoon ground allspice
14 - ¼ teaspoon ground cinnamon
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper

→ For Frying or Baking

17 - About 2 cups vegetable oil for frying
18 - Olive oil for brushing (if baking)

# Directions:

01 - Rinse the bulgur under cold water, drain thoroughly, and let it sit for 10 minutes until softened.
02 - In a large bowl, combine the softened bulgur, ground meat, chopped onion, salt, allspice, cinnamon, and black pepper. Knead the mixture, adding cold water gradually to create a smooth, cohesive dough. Cover and refrigerate during filling preparation.
03 - Heat olive oil in a skillet over medium heat. Sauté the onions until translucent, about 3 minutes. Add ground meat, cooking until browned and crumbly. Stir in pine nuts, allspice, cinnamon, salt, and pepper; cook for an additional 3 to 4 minutes until pine nuts are golden. Remove from heat and allow to cool slightly.
04 - With wet hands, mould a golf ball-sized portion of dough into a thin oval shell. Place 1 to 2 teaspoons of filling in the center. Carefully pinch edges to seal and shape each into a torpedo or football form. Repeat with remaining dough and filling.
05 - Heat vegetable oil in a deep pan to 350°F (180°C). Fry kibbeh in batches for 4 to 5 minutes until deep golden brown. Drain excess oil on paper towels.
06 - Preheat oven to 390°F (200°C). Arrange kibbeh on a parchment-lined baking sheet and brush with olive oil. Bake for 25 to 30 minutes, turning once midway, until crisp and golden.

# Expert Advice:

01 -
  • The contrast between crispy exterior and tender spiced meat inside feels fancy but only takes basic kitchen skills.
  • It's the kind of dish that impresses people at the table but actually gets easier the second time around.
  • You can fry them golden for richness or bake them for something lighter—either way tastes like you tried.
02 -
  • Wet hands are non-negotiable—dry hands and sticky dough lead to frustration and misshapen croquettes.
  • The filling must cool slightly before you start shaping or you'll burn your hands and the dough will get greasy and fall apart.
  • Don't skip the 10-minute bulgur rest or the dough refrigeration; both steps give the starches time to settle so everything holds together when it hits the heat.
03 -
  • A meat thermometer isn't necessary, but if you're nervous about doneness, fry until the outside is deep golden and the kibbeh floats steadily; baked ones are done when they're crisp to the touch.
  • If your dough feels too wet after mixing, refrigerate it longer instead of adding more bulgur—cold dough is much easier to shape than dry dough.
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