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Lebanese Kibbeh Recipe

Lebanese Kibbeh Recipe
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A traditional Lebanese Kibbeh recipe combining finely soaked bulgur wheat, lean ground beef or lamb, aromatic spices, fresh herbs, and toasted pine nuts into crispy, flavorful football-shaped patties. Perfect as a main dish, appetizer, or snack, this recipe offers authentic Middle Eastern flavors with simple preparation that delivers an impressive and nutritious meal.

Ingredients

Scale

Main Ingredients

  • 1 cup fine bulgur wheat
  • 1 lb lean ground beef or lamb
  • 1 medium onion, finely chopped
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup fresh mint, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup pine nuts, toasted
  • Salt, to taste
  • Black pepper, to taste
  • Olive oil or clarified butter, for frying or baking

Instructions

  1. Prepare the bulgur: Rinse the fine bulgur wheat and soak it in cold water for about 15 minutes until softened. Drain thoroughly, squeezing out any excess water so the bulgur is damp but not wet. This will form the base for the kibbeh shell.
  2. Make the meat filling: In a skillet, heat olive oil and sauté the finely chopped onions until translucent. Add the ground meat, toasted pine nuts, allspice, cinnamon, salt, and black pepper. Cook over medium heat until the meat is browned and fragrant. Remove from heat and stir in the chopped mint and parsley to keep their fresh flavor.
  3. Combine bulgur and ground meat: In a food processor, pulse the soaked bulgur and raw ground meat together until it forms a smooth, pliable dough-like mixture. This mixture will be the outer shell of the kibbeh, tender yet firm enough to hold the filling securely.
  4. Shape the kibbeh: Take small portions of the bulgur mixture and flatten them in your hand to create a cup shape. Spoon a portion of the meat filling inside, then carefully pinch the edges and shape it into an oval or football-like shape. Ensure the filling is completely enclosed for even cooking.
  5. Cook the kibbeh: Heat oil in a deep frying pan to 350°F (175°C). Fry the kibbeh in batches until golden brown and crispy on all sides, about 3-4 minutes per batch. Remove and drain on paper towels. Alternatively, for a healthier option, arrange kibbeh on a baking sheet and bake at 375°F (190°C) for approximately 25 minutes until golden and cooked through.

Notes

  • Use fine bulgur for proper binding and texture; coarser bulgur affects the kibbeh negatively.
  • Chill the bulgur-meat mixture before shaping to make handling easier.
  • Do not overfill the kibbeh to prevent breakage during cooking.
  • Maintain oil temperature at medium-high to avoid burning or greasy kibbeh.
  • Fresh mint and parsley significantly enhance the flavor brightness of the dish.

Nutrition

Keywords: Lebanese kibbeh, kibbeh recipe, Middle Eastern appetizers, bulgur wheat recipe, ground lamb kibbeh, ground beef kibbeh, fried kibbeh, baked kibbeh, traditional Lebanese dish

Find it online: https://withnora.com/lebanese-kibbeh-recipe/