Kibbeh recipe

Kibbeh is a burghul dumpling stuffed with chopped meat and spices, common to the Middle East and surrounding countries.

Kibbeh recipe

Kibbeh with mint
Servings:	Serves 10 - Makes about 20 kibbeh
Calories per serving:	437
Ready in:	1 hour
Prep. time:	40 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	23rd October 2012

Best recipe review Strange Balls! 4/5 These look a funny shape, but they taste pretty good. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• For the shells:
• 250 g (8 oz) burghul (cracked wheat)
• 500 g (1 lb) minced beef
• 1 onion, roughly chopped
• Salt and freshly ground black pepper
• For the filling:
• 1 onion, finely chopped
• 2 tablespoons sunflower oil
• 2 tablespoons pine-nuts
• Good pinch of freshly ground white cumin seeds
• 500 g (1 lb) minced beef
• Salt and freshly ground black pepper
• Oil for deep frying

Method

1. For the shells:
2. Soak the bulghar 20 minutes in cold water, then drain or press dry in a cloth.
3. Blend the meat, onion, salt and pepper in a food processor
4. Process a second time, with the bulgar until the mixture can be worked like a dough
5. Finish by hand kneading for a few minutes
6. For the filling:
7. In a frying pan, toast the pine-nuts until they are golden brown
8. Add the oil and fry the onions until translucent and soft
9. Add the meat, salt and pepper and cook until the meat is browned
10. Assembly:
11. Take an egg-sized portion of the shell mixture and roll into a ball
12. Poke a hole in it with your finger and enlarge the hole to make a tiny container
13. Press some stuffing into the hole and pinch the top to make a seal. They should be 'pointy' at each end. "Lebanese torpedoes
14. Deep fry in small batches until golden brown
15. Drain on kitchen towel and serve hot.

Serving suggestions

Serve with wedges of lemon or lime, and though probably not authentic, sour cream and chive dip goes really well with this dish.

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