Kibbeh
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The Tale of Kibbeh
Kibbeh runs especially deep in Syrian cooking, with Aleppo alone reputed to have dozens of regional variations of the bulgur-and-meat dish. It's considered one of the most refined expressions of Levantine cuisine, ranging from raw kibbeh nayyeh to baked and stuffed versions.
Ingredients
Scale:· 6 servings
- 500g fine bulgur wheat
- 500g lean ground lamb or beef, divided
- 1 onion, grated
- 1 onion, finely chopped
- 1 teaspoon allspice
- 1/2 cup pine nuts
- Oil for frying
- Salt and pepper to taste
- Ice water as needed
Instructions
- 1Soak the bulgur in water for 15 minutes, then drain and squeeze dry.
- 2Blend or knead half the ground meat with the soaked bulgur, grated onion, allspice, salt, and a little ice water into a smooth, pliable paste.
- 3For the filling, sauté the chopped onion until soft, then add the remaining ground meat and pine nuts, cooking until browned and fragrant.
- 4Take portions of the bulgur-meat shell mixture and form into small oval shells with a hollow center.
- 5Fill each shell with a spoonful of the meat filling and seal into a torpedo shape.
- 6Heat oil in a deep pan to medium-high heat.
- 7Fry the kibbeh in batches until deep golden brown and crisp, about 5-6 minutes.
- 8Drain on paper towels and serve hot.
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