A Simple Kibbeh
A simple recipe for crispy, golden brown kibbeh, perfect for satisfying cravings.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Heat 4 cups of oil to 350 F in a deep frying pan.
-
Soak bulgur in cold water for 30 minutes, then thoroughly squeeze out excess water using a cloth.
-
In a skillet, cook finely chopped onion in olive oil until translucent. Add 1 lb meat and pine nuts (if using), breaking up the meat. Season with allspice, 1 tsp salt, 1/4 tsp pepper, and cumin; cook until meat is no longer pink, then cool for 10 minutes.
-
Combine coarsely chopped onion, the remaining 1 lb meat, soaked bulgur, 1 tsp salt, and 1 tsp pepper. Process this mixture in batches in a food processor with ice until a smooth, sticky dough forms.
-
Using damp hands, take an egg-sized portion of dough, form a ball, poke a hole to create a pocket, fill with cooked stuffing, and seal. Shape as desired.
-
Fry kibbeh in batches in the preheated oil for about 5 minutes until golden and crunchy.
-
Drain on paper towels and serve.