Kibbeh
A beloved Levantine dish consisting of a spiced meat and bulgur shell stuffed with a savory mixture of ground meat, pine nuts, and onions.
Origin & history
Kibbeh is considered the national dish of Lebanon. It has ancient roots in the Levant and is traditionally prepared by pounding meat and bulgur in a mortar and pestle, though modern versions use food processors.
Ingredients
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Shell
Filling
Seasoning
The method
Step by step
- 01
Prepare Shell
20 minProcess the soaked bulgur and lean meat together until a smooth paste forms. Season with salt and spices.
Keep the mixture cold to maintain texture.
- 02
Prepare Filling
15 minSauté the filling meat with onions and pine nuts until browned. Season with allspice.
Drain excess fat from the filling.
- 03
Shape and Fry
25 minForm the shell paste into oval shapes, hollow out the center, stuff with filling, and seal. Deep fry until golden brown.
Wet your hands with cold water to prevent sticking while shaping.
Chef tips
- — Ensure the shell is thin for the best texture.
- — Serve with yogurt sauce.
Common mistakes
- — Shell falling apart during frying.
- — Filling too greasy.
Substitutions
- Beef → LambTraditional and very flavorful
Storage & serving
Can be frozen before frying.
Serve hot with a side of cucumber yogurt salad.
Food safety
Use high-quality, fresh meat. Ensure oil is at the correct temperature for frying.
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