Carla Hale - Cooking the Lebanese Way: Traditional Lebanese Recipes for You to Try at Home

Kibbeh is a popular appetizer in Lebanon. With a crunchy coating that holds delicious meat filling inside, these kibbehs are best served warm with a little tahini sauce.

Total Time: 2h 15m

Servings: 12-15 kibbehs

Ingredients:

Dough

• 1 cup fine bulgur wheat
• Water
• large onion, quartered
• 12 oz. lean ground beef (or lamb)
• 1 tsp ground allspice
• tsp ground coriander
• tsp ground cinnamon
• tsp black pepper
• Pinch salt
• Oil for frying

Meat Filling

• Olive oil
• medium yellow onion, finely chopped or grated
• 8 oz. ground lamb or beef (I used beef here), cold
• cup toasted pine nuts
• tsp ground allspice
• tsp ground cinnamon
• Pinch salt and pepper

Instructions:

1. Start by soaking the wheat in water for 15 minutes. Then grab a light cloth (or a cheesecloth) and place it into a fine strainer. Drain the wheat into the cloth and squeeze to remove excess water. Set aside.

2. Add the rest of the dough ingredients into a food processor and process till fine almost like a paste.

3. Combine the meat mixture with the wheat in a large bowl. Use your hands to ensure even mixing. Cover and chill for later.

4. To make the filling, heat a tbsp. of olive oil in a pan. Add in the onions and saut until brown. Add in the ground beef or lamb. Stir occasionally while cooking on medium heat until meat has cooked through. Add in the toasted nuts and the spices. Season according to taste and set aside to cool.

5. Line a baking sheet with baking paper.

6. Once the filling mixture cools, begin assembling the kibbeh. To do this, youll need to consistently wet your hands. It is recommended to keep a bowl of water nearby.

7. With damp hands, take up about 2 tbsp. of dough mixture and form an oval shaped disc. Using your finger, create a well in the center. This is where the filling will go. Fill with about 1 tbsp. of filling and pinch the dough closed to form a football shape.

8. Place the kibbeh onto your baking sheet and repeat with the rest of the dough. Ensure your hands are damp throughout.

9. Chill for about 1 hour before frying.

10. To cook the kibbeh, heat oil in a large frying pan. The oil should be hot enough with slight bubbling on top about 350 F.

11. Carefully deep fry the kibbeh in batches if necessary so as not to overcrowd the pan. Fry until brown about 5 minutes.

12. Remove from oil and place on paper towel lined tray to drain.

13. Serve with tahini sauce and enjoy!

NOTES

Keeping the dough cool is pretty important while making the kibbehs. If you think you are going to take long to make them, keep the dough bowl in a larger bowl filled with ice.