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Kibbeh served
Crispy Middle Eastern Kibbeh with spicy meat balls

Fried kibbeh

Author: Flavelo
Recipes Main Courses
Fried Kibbeh is an engineering marvel of Middle Eastern cuisine: a crispy meat-bulgur shell hiding a spicy, juicy minced meat filling. Shaping it requires a little dexterity – the perfect kibbeh shape is like an American football, with thin walls and a rich interior.
🕒 Prep Time 45 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Deep pan or deep fryer
  • Bowls for mixing

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Prepare the filling: fry the chopped onion in a little oil, add 250g minced meat and half the spices. Fry until done, mix in the toasted pine nuts, then let cool completely.

Tip: It is important that the filling is cold, otherwise it will melt the outer shell during shaping.
2 ✓

For the shell, soak bulgur in water for 15 minutes, then squeeze very dry. Knead together with 500g raw meat, grated onion, salt, and remaining spice. If you have a food processor, blitz to get a sticky paste.

Tip: The shell must be uniform and crack-free.
3 ✓

Shaping: with wet hands take an egg-sized lump of shell mixture. Make a hole in the centre with your index finger, and rotate around your finger to thin the wall, making a small 'cup'.

Tip: Keep hands wet so it doesn't stick.
4 ✓

Fill with the cold filling (approx. 1-2 tsp), then seal the opening and shape into a pointed oval (like a lemon).

Tip: Ensure there are no cracks.
5 ✓

Heat oil to 170-180°C (deep fry). Fry kibbehs for 4-5 minutes until dark golden brown.

Tip: Don't put too many in at once or the oil will cool down.
6 ✓

Drain on kitchen paper and serve hot with a yoghurt dip.

Tip: The acidity of yoghurt counteracts the oiliness.

Recipe FAQ

It fell apart during frying.
Either the outer shell was too wet, or the oil wasn't hot enough. Smooth cracks with wet hands before frying.
The dough is too thick.
Practice! Use your finger to thin the wall from the inside while rotating it in your palm.

Ingredients

  • 500 g Minced beef or lamb (for the shell)
  • 250 g Minced beef or lamb (for the filling)
  • 250 g Fine bulgur wheat
  • 2 heads Onions (1 grated for shell, 1 chopped for filling)
  • 50 g Pine nuts (toasted)
  • 2 tsp Baharat spice mix (or mix of cinnamon, allspice, pepper)
  • 1 tsp Salt
  • 5 dl Oil (for frying)