Kibbeh
Kibbeh is one of the most well-known and beloved dishes in Middle Eastern cuisine, made with bulgur and spiced ground meat. This dish exists in many variations throughout the region, but most people prefer it fried until crispy. The origin of Kibbeh is linked to Lebanon and Syria, and it is often served on festive occasions and family gatherings. It is simple to prepare yet offers a unique flavor profile that lies in the harmony of the spices and ingredients.
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Ingredients for this recipe
Servings: 4
500
g
Ground beef or lamb
200
g
Fine Bulgur
1
Onion
3
cloves
Garlic
1
tsp
Ground cinnamon
0.5
tsp
Ground nutmeg
20
g
Fresh parsley
50
g
Pine nuts (optional)
2
tbsp
Olive oil
1
tsp
Salt
0.5
tsp
Black pepper
500
ml
Oil for frying
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Preparation Steps
1
Pour hot water over the bulgur and let it stand for 15 minutes to soften. Then drain well.
2
In a bowl, combine the ground meat, softened bulgur, finely chopped onion, crushed garlic, and all the spices. Knead thoroughly until you have a uniform mixture.
3
If using pine nuts, toast them in a dry skillet and mix them into the meat mixture.
4
Shape the mixture into small oval balls, then use your finger to make a small indentation in the center to give them the characteristic kibbeh shape.
5
Heat the oil in a skillet and fry the kibbeh balls until golden brown, about 4-5 minutes. Remove and place on paper towels to drain excess oil.
6
Serve the kibbeh hot with a fresh salad, yogurt, or tahini sauce. Best served hot!
