Stuffed Fried Kibbeh / كبة مقلية

Name: Stuffed Fried Kibbeh / كبة مقلية
Prep time: 1 h 45 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: Asian, Middle Eastern
Ingredients: 1/2 kg lean ground lamb or beef.; 250 g of fine bulgur, # 1.; 150 g diced onion.; 2 tbsp salt.; 1 tbsp allspice.; 150 ml water.; 1/2 kg of ground meat.; 250 g onions, diced.; 2 tbsp of ghee.; 1 tbsp salt.; 1 tbsp allspice or 7 spices.; 1 tbsp pomegranate molasses.; 1/4 cup Pine nuts.; 1/2 cup of iced water for shaping the kibbeh.; Neutral oil for frying.

8 steps

Prep:1h 45minCook:30min

A Classic Lebanese kibbeh recipe, a mixture of bulgur wheat, onions and minced meat forms a hollow crust for a delicious filling, mixed with warm and earthy Middle Eastern spices like allspice and seven spices. kibbeh is the quintessential Lebanese and Middle Eastern comfort food. This kibbeh can be fried or baked, and is most often served as an appetizer or side dish.

Updated at: Thu, 17 Aug 2023 13:24:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories534.3 kcal (27%)

Total Fat28.4 g (41%)

Carbs46.9 g (18%)

Sugars3.2 g (4%)

Protein28.2 g (56%)

Sodium4014.9 mg (201%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

0.5kglean ground lamb

or beef

250gfine bulgur

# 1.

150gonion

diced

2 Tbspsalt

1 Tbspallspice

150mlwater

The Filling Mixture

0.5kgground meat

250gonions

diced

2 Tbspghee

1 Tbspsalt

1 Tbspallspice

or 7 spices

1 Tbsppomegranate molasses

¼ cupPine nuts

½ cupwater

iced, for shaping the kibbeh

Neutral oil

for frying

Instructions

Step 1

In a deep bowl, add bulgur and pour water over, cover and let it soak for 30 minutes.

Step 2

To make the filling; In a large skillet, over medium heat add oil and sauté onions until translucent, add the ground meat and stir until it is browned. Add the seasoning, mix well, turn heat off and stir in the pine nuts.

Step 3

To make the shell; Add the onion, ground beef, salt and pepper to the bulgur and combine well, transfer the mixture to the bowl of food processor in batches, adding a couple of tablespoons of water each time, (Make sure to scrap down the sides of the bowl). Refrigerate the mixture for 30 minutes.

Step 4

To form the kibbeh; Fill a measuring cup with cold water and add some ice. Prepare next to you, a backing sheet and line it with parchment paper, lightly dip your hands in a cold water and take about 3 tbsp of the shell mixture then roll into a ball the size of a golf ball. Place the ball in your one hand and using the index finger of the other hand poke a small hole in one end of the ball reaching to the middle of the ball. Gently roll the ball into your hand while pressing your index finger in a circular motion, Keep doing this until the hole is bigger, (Make sure not to press too hard on the walls of the kibbeh so it will not break or tear).

Step 5

Take about ¾ teaspoon of the filling and fill the hole of the kibbeh, but do not overstuff. Dip your fingers in iced water, Close the end of the kibbeh by pinching the end together. Place the kibbeh on the baking sheet and continue until the whole batch is done. Cover and refrigerate or freeze until firm.

Step 6

To Fry the kibbeh, In a deep frying pan add oil enough to cover the kibbeh when put in it. Heat oil on medium-high , between 180°C to 190°C. Add frozen kibbeh, and be careful as the oil will be hot. Fry the kibbeh in batches for almost 1 to 2 minutes, or until the outside gets a nice light brown color. Turn heat down to 170°C or medium and continue frying for 3-4 more minutes.

Step 7

Transfer the Kibbeh to a plate lined with paper towel. Raise heat again for 30 seconds before adding the next batch of kibbeh and fry as before. Continue until done with them all.

Step 8

Serve hot, alongside with yogurt cucumber salad.