Lebanese
Kibbeh
Lebanese kibbeh torpedoes with a crisp bulgur-meat shell and fragrant lamb filling, fried until delicate, savory, and nutty within.
8 servings · 90 minutes prep · 25 minutes cook
Ingredients
Shell
- 1 1/2 lb very lean lamb or beef, twice ground
- 1 1/2 cups fine bulgur
- 1 small yellow onion, grated
- 2 tsp kosher salt
- 1 tsp seven spice
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 1/2 cup ice water
Filling
- 1 lb ground lamb or beef
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 1/2 cup pine nuts, toasted
- 1 1/2 tsp kosher salt
- 1 tsp seven spice
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 4 cups neutral oil, for frying
Directions
Soften the Bulgur
- Rinse the fine bulgur briefly, drain very well, and rest for 20 minutes until softened but not wet.
Make and Cool the Filling
- Make the filling: Heat the olive oil in a large skillet. Add the ground lamb or beef and cook until browned, then add the yellow onion and cook until soft, about 8 minutes.
- Stir the pine nuts, kosher salt, seven spice, black pepper, and cinnamon into the filling. Cool completely before shaping.
Mix the Shell and Shape
- Make the shell: Knead the softened bulgur with the very lean lamb or beef, yellow onion, kosher salt, seven spice, black pepper, cinnamon, and ice water until smooth, sticky, and cold, 8-10 minutes.
- With wet hands, shape walnut-size balls of the shell mixture into hollow ovals. Fill each with cooled meat filling and seal into torpedoes with thin, even walls.
Chill and Fry
- Chill the shaped kibbeh for 25 minutes. Heat the neutral oil in a deep-fry pot to 350°F.
- Fry in batches until deep brown and crisp and the centers reach {{temperature:160°F}}, 4-5 minutes. Drain on a rack and serve hot.
