This kibbeh recipe features a blend of bulgur wheat, onions, and ground meat, creating a hollow shell filled with a savory stuffing.

Infused with warm Middle Eastern spices like allspice and ground cinnamon, kibbeh embodies the essence of comfort food from the region.

These flavorful croquettes can be either deep-fried or baked, making them a perfect mezze or side dish. Check out the step-by-step tutorial below for more on how to make this delicious dish!

What is Kibbeh?

Kibbeh is often described as Middle Eastern meatballs, though it’s a bit more complex. The word kibbeh comes from an Arabic verb meaning to form into a ball, so the comparison isn’t entirely off.

However, in today’s recipe, kibbeh takes the form of stuffed croquettes rather than simple meatballs. The outer shell, made from bulgur wheat, onions, and finely ground meat, is crispy and holds a savory filling and toasted pine nuts. After being sealed, the kibbeh is either fried or baked to perfection.

How to Make

For the Kibbeh Dough (the outer shell):

- 2 1/2 cups fine bulgur wheat

- Water

- 1 large onion, quartered

- 1 1/2 lb lean ground meat

- 2 tsp ground allspice

- 1 tsp ground coriander

- 1/2 tsp ground cinnamon

- 1 tsp black pepper

- Pinch of salt

- Oil for frying

For the Meat Filling:

- Olive oil

- 1 medium yellow onion, finely chopped or grated

- 1 lb ground meat

- 1/3 cup toasted pine nuts

- 1 tsp ground allspice

- 1/2 tsp ground cinnamon

- Pinch of salt and pepper

Instructions

1. Begin by covering a fine mesh strainer with a light cloth, such as cheesecloth. Add the bulgur wheat to the strainer and place it into a bowl of water. Let the bulgur soak for 15 minutes. Afterward, gather the cloth with the bulgur and squeeze out the excess water. Repeat this a couple of times until the bulgur is completely drained.

2. Next, prepare the kibbeh dough. Place the onion, ground meat, spices, and a pinch of salt into the bowl of a large food processor. Process until the mixture is finely ground, almost to a paste-like consistency. Transfer the mixture to a large bowl, then add the soaked bulgur. Using damp hands, combine the bulgur with the meat mixture to form a dough. Cover the bowl and refrigerate until ready to use.

3. For the filling, heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion until it turns golden, then add the ground meat. Cook, stirring occasionally, until the meat is fully browned. Add the toasted pine nuts, spices, salt, and pepper, then stir everything to combine. Remove from the heat and set aside to cool.

4. Once the kibbeh dough has chilled, remove it from the fridge.

5. To begin stuffing the kibbeh, prepare a small bowl of water to keep your hands damp. Set up a baking sheet lined with parchment paper.

6. With the kibbeh dough and filling nearby, dampen your hands with water. Take about 2 tablespoons of the kibbeh dough and shape it into an oval-like disc in the palm of your hand. Use your finger to create a well in the center of the disc, then gradually hollow it out to create space for the filling. Spoon about 1 tablespoon of the cooled filling into the well.

Seal the dough over the filling and, using both hands, shape the stuffed dough into an oval or football-like shape. Place each stuffed kibbeh on the prepared baking sheet and continue until all are filled, making sure to keep your hands damp throughout.

7. Chill the stuffed kibbeh for 1 hour.

8. In the meantime, heat oil in a deep frying pan to 350°F. The oil should be hot enough to create gentle bubbles but not so hot that it burns the kibbeh. Carefully deep-fry the kibbeh in batches, ensuring not to overcrowd the pan.

Fry for about 5 minutes, or until the kibbeh shells are golden brown. Use a slotted spoon or tongs to remove the kibbeh from the oil and place them on a paper towel-lined pan to drain. Repeat the frying process until all the kibbeh are cooked.

9. Serve the kibbeh hot or at room temperature with tahini sauce, tzatziki sauce, or plain Greek yogurt. Enjoy!