FRIED KIBBEH (SYRIAN STYLE)

IFried Kibbeh (Syrian Style)

Ingredients

Shell:

• 450g fine bulgur wheat

• 360mL cold water (for soaking bulgur)

• 240g ground beef or lamb

• 120g onion, diced

• 1½ tsp salt

• 1 tsp paprika

• ½ tsp black pepper

• 200mL cold water (for food processor)

Filling:

• 2 tbsp oil

• 125g onion, diced

• 450g ground beef

• 1½ tsp salt (approx. 10g)

• 1 tsp 7-spice blend

• ½ tsp black pepper

• 1½ tsp paprika

• 30g toasted pine nuts (optional)

For Shaping & Frying:

• Iced water (for moistening hands)

• Neutral oil for deep frying (enough to submerge kibbeh)

Instructions

In a large skillet, heat oil over medium heat.

Sauté the diced onion until soft.

Add ground beef, cook until browned.

Add salt, 7-spice, black pepper, and paprika. Stir to combine.

Remove from heat and mix in pine nuts if using.

Set aside to cool completely.

In a large bowl, combine bulgur and 360mL cold water. Cover and let soak for 30 minutes.

Add soaked bulgur, diced onion, ground meat, salt, paprika, and black pepper. Mix to combine.

Transfer mixture to a food processor in batches, adding a bit of the 200mL cold water as needed. Process until smooth and cohesive, scraping down sides as necessary.

Chill the processed shell dough in the fridge for 30 minutes.

Line a tray with plastic wrap or parchment.

Moisten hands with iced water. Take about 50g of the shell mixture and roll into a ball (golf ball size).

Use your thumb to gently hollow out the center, rotating to create a thin shell.

Fill with about 1 tablespoon of the prepared meat filling.

Pinch the opening closed, shaping into a torpedo or oval. Keep hands moistened as needed.

Place each shaped kibbeh on the tray.

Once all kibbeh are shaped, cover and refrigerate or freeze until firm.

Heat oil in a deep frying pan to medium-high.

Fry kibbeh in batches for 3–4 minutes or until golden brown and crispy.

Transfer to a plate lined with paper towels to drain excess oil.