Introduction
Fried Kibbeh is a celebrated culinary gem of the Middle East, known for its unique combination of textures and flavors. It features a golden, crispy outer shell made from bulgur wheat, carefully encasing a savory meat filling spiced with warm, aromatic spices. The contrasting crunchy exterior and tender filling create a delightful balance that has made this dish a staple at family gatherings, festive occasions, and everyday meals alike. Whether served as a starter, snack, or main course, Fried Kibbeh embodies the rich traditions and diverse flavors of Middle Eastern cuisine, offering a comforting, satisfying experience in every bite.
Time
- Preparation Time: 45 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour 15 minutes
Needed Equipment
- Large mixing bowls
- Food processor
- Frying pan or deep fryer
- Slotted spoon
- Paper towels
- Measuring cups and spoons
Tags
- Middle Eastern
- Appetizer
- Main Course
- Meat Dish
- Traditional
Ingredients
For the Shell:
| Ingredient | Quantity |
|---|---|
| Fine bulgur wheat | 2 cups |
| Lean ground beef | 1 lb |
| Onion, chopped | 1 medium |
| Allspice | 1 tsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Ground beef or lamb | 1 lb |
| Onion, finely chopped | 1 medium |
| Pine nuts (optional) | 1/2 cup |
| Allspice | 1 tsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Olive oil | 2 tbsp |
Instructions
- Prepare the Bulgur Wheat Shell:
- Soak the bulgur wheat in cold water for 30 minutes. Drain thoroughly.
- In a food processor, combine bulgur wheat, lean ground beef, chopped onion, allspice, salt, and black pepper. Process until it forms a smooth, dough-like consistency.
- Prepare the Filling:
- Heat olive oil in a pan over medium heat.
- Sauté the finely chopped onion until translucent.
- Add ground meat and cook until browned.
- Stir in allspice, salt, black pepper, and pine nuts. Cook for an additional 2 minutes. Set aside to cool.
- Assemble the Kibbeh:
- With wet hands, take a small handful of the shell mixture and form it into a ball.
- Poke a hole in the center to create a cavity.
- Fill the cavity with about 1 tablespoon of the meat filling.
- Gently seal and shape into a football-like oval with pointed ends.
- Fry the Kibbeh:
- Heat oil in a deep fryer or deep skillet to 350°F (175°C).
- Fry the kibbeh in batches until they are golden brown, about 5-7 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Serve:
- Serve hot with a side of yogurt sauce or fresh salad.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 16 g |
| Carbohydrates | 22 g |
| Fat | 14 g |
| Fiber | 4 g |
Tips and Tricks
- Shaping: Keep your hands wet to prevent the shell mixture from sticking.
- Consistency: Ensure the shell mixture is smooth to avoid cracks during frying.
- Frying: Do not overcrowd the pan to maintain oil temperature.
Add-ons
- Mix in chopped fresh herbs like parsley or mint into the filling for extra flavor.
- Serve with a drizzle of lemon juice for a tangy kick.
Side Dishes
- Tabbouleh: A fresh parsley and bulgur salad.
- Hummus: Creamy chickpea dip.
- Fattoush Salad: A tangy tomato and cucumber salad with toasted pita.
Improvements
- Baking Option: For a healthier version, brush the kibbeh with oil and bake at 375°F (190°C) for 25-30 minutes.
- Vegetarian Filling: Substitute meat with a mixture of sautéed mushrooms and lentils.
Save and Store
- Refrigerate: Store cooked kibbeh in an airtight container for up to 3 days.
- Freeze: Freeze uncooked kibbeh on a baking sheet, then transfer to a freezer bag for up to 3 months.
FAQ
- Can I prepare kibbeh in advance?
- Yes, assemble and freeze them before frying.
- What can I use instead of bulgur wheat?
- Fine cracked wheat or quinoa can be used as alternatives.
Conclusion
Fried Kibbeh is a delightful dish that brings the rich flavors of the Middle East to your kitchen. Whether for a family dinner or a festive occasion, it’s a recipe that promises to impress.
