Kibbeh (Middle Eastern Meat and Bulgur Shells)
Kibbeh is one of the most well-known dishes in Middle Eastern cuisine, a traditional food in Syria, Lebanon, and other Arab countries. The crispy fried bulgur and meat shell are paired with special spices, making it popular in the region for generations. There are many variations of the dish: some are baked, some are fried in oil, and there is also a raw version called 'Kibbeh Nayeh.' Kibbeh is both crispy and juicy, making it an ideal choice for festive occasions or a weekday dinner, served with various dipping sauces.
Ingredients for this recipe
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Preparation Steps
1
Soak the bulgur in cold water for 20-30 minutes. Then, squeeze out any excess water, ensuring the bulgur is relatively dry.
2
Finely chop one onion and combine it with the ground meat, soaked bulgur, spices (cinnamon, cloves, cumin, salt, and pepper), and chopped parsley. Knead the mixture until it forms a homogenous dough.
3
Finely chop the second onion and sauté it in olive oil until softened. Add the pine nuts, if using, and season with salt and pepper. This will be the filling.
4
With wet hands, shape the meat mixture into small, egg-shaped balls. Create a small hollow in the center of each ball and fill it with the sautéed onion mixture. Seal the opening and smooth the surface.
5
Heat plenty of oil in a skillet. Fry the kibbeh balls until golden brown on all sides, about 4-5 minutes.
6
Serve warm with a fresh salad, yogurt, or tahini sauce.
