Authentic Lebanese Kibbeh (Crispy Spiced Meat & Bulgur Croquettes)
Lebanon's celebrated national dish: delicate, torpedo-shaped shells made of finely minced beef and soaked bulgur wheat, stuffed with sautéed spiced ground meat, caramelized onions, and toasted pine nuts, deep-fried to crisp perfection.
Ingredients
Kibbeh Outer Shell (Al-Jirn)
- 500g extra-lean ground beef or lamb (ground very fine, twice)
- 2 cups fine brown or blonde bulgur wheat (#1)
- 1 medium yellow onion, grated
- 1 tsp ground Lebanese 7-spice
- 1/2 tsp ground cumin & 1/2 tsp ground cinnamon
- 1.5 tsp sea salt & ice water for shaping
Spiced Hashweh Filling
- 350g ground beef or lamb
- 2 medium onions, finely diced
- 1/3 cup toasted pine nuts (snobar)
- 2 tbsp ghee or butter
- 1 tsp Lebanese 7-spice & 1/2 tsp sumac
- 1/2 tsp cinnamon, salt, and black pepper
Frying
- High-smoke-point vegetable oil for deep frying
Instructions
Prepare the Savory Hashweh Filling
Melt ghee in a skillet over medium heat. Sauté diced onions until golden and soft. Add ground meat and brown completely, breaking up all lumps. Stir in toasted pine nuts, 7-spice, sumac, cinnamon, salt, and pepper. Remove from heat and allow to cool completely.
Make the Bulgur & Meat Shell Dough
Rinse bulgur in cold water and drain well; let sit for 10 minutes to absorb moisture. In a food processor, blend the lean ground meat, grated onion, soaked bulgur, and spices with a splash of ice water until a pliable, smooth paste forms.
Shape the Kibbeh Shells
Take a golf-ball-sized portion of shell dough. Moisten your hands with ice water. Using your index finger, hollow out the center while rotating the ball in your palm to create a thin, uniform torpedo-shaped shell.
Stuff and Seal the Points
Spoon 1-2 teaspoons of cooled hashweh filling into the hollow cavity. Pinch both ends to seal, shaping the classic pointy football/torpedo shape with smooth walls.
Fry to Golden Crunch
Heat oil in a deep pot to 180°C (350°F). Fry kibbeh in batches of 4-5 for 5-6 minutes until deep golden-brown and crispy. Drain on paper towels and serve hot with fresh lemon and labneh dip.
Nutrition Facts
* Based on a 2,000 calorie diet.