Kibbeh

About This Recipe

Kibbeh (كبة) is one of the most iconic dishes in Lebanese cuisine and is often considered the national dish of Lebanon, Syria and neighbouring Levantine countries. The word itself comes from the Arabic for 'ball'. The dish consists of an outer shell made from fine bulgur wheat pounded together with raw minced lamb and spices until it forms a smooth, workable dough, which is then shaped around a filling of sautéed lamb, onion, pine nuts and allspice. Kibbeh can be fried, baked, poached or eaten raw (kibbeh nayyeh) — the fried torpedo-shaped version served here is the most internationally recognised form. Making kibbeh is considered a mark of skill in Lebanese home cooking, and a bride's ability to shape kibbeh was once considered a measure of her domestic worth.

Ingredients

Serves 6

• 300 gfine bulgur wheat(soaked in cold water for 20 minutes then squeezed dry)
• 400 gminced lamb(divided — 200g for shell, 200g for filling)
• 1 mediumonion(for shell — grated; for filling — finely chopped)
• 1 teaspoonground allspice
• 0.5 teaspoonground cinnamon
• 0.5 teaspoonground cumin
• 0.5 teaspoonblack pepper
• 1 teaspoonsalt
• 50 gpine nuts
• 2 tablespoonsolive oil(for frying the filling)
• 1 litrevegetable oil(for deep-frying)

Instructions

1. 1

   Make the outer shell dough

   Combine the squeezed bulgur, 200g minced lamb, grated half of the onion, half the allspice, half the cinnamon, half the cumin, salt and black pepper in a food processor. Process for 2–3 minutes, scraping down the sides, until a smooth, homogeneous paste forms. The mixture should be sticky and hold its shape. If too dry, add a tablespoon of ice-cold water. Refrigerate while making the filling.

   Processing the shell mixture until completely smooth is the key to kibbeh that does not crack during frying.

2. 2

   Make the filling

   Heat the olive oil in a frying pan over medium heat. Add the finely chopped other half of the onion and cook for 5 minutes until soft. Add the remaining 200g minced lamb and cook, breaking it up, until browned. Add the pine nuts, remaining allspice, cinnamon and cumin. Season with salt and cook for 2 more minutes. Remove from heat and cool completely.

3. 3

   Shape the kibbeh

   Wet your hands with cold water. Take a golf-ball-sized portion of the shell mixture (about 50g). Shape into a smooth oval in your palm. Use your index finger to make a deep hollow through the centre, rotating to create a thin-walled cavity. Fill with a heaped teaspoon of the lamb filling. Seal the opening by pinching the dough closed and shaping into a smooth torpedo. Place on a tray and repeat with remaining mixture.

4. 4

   Fry the kibbeh

   Heat the vegetable oil in a deep pot to 175°C (350°F). Fry the kibbeh in batches of 4–5, turning occasionally, for 4–5 minutes until deep golden brown all over. Do not crowd the pot. Drain on paper towels.

5. 5

   Serve

   Serve immediately as part of a mezze spread with yogurt, hummus, fresh mint and lemon wedges. Kibbeh are best eaten hot and crispy.

Variations

• •

  Kibbeh bil Sanieh is the baked version: press half the shell mixture into a greased tray, spread the filling, top with the remaining shell mixture, score into diamonds and bake at 190°C for 30 minutes.

• •

  Kibbeh Nayyeh is the traditional raw version: the shell mixture is served uncooked, drizzled with olive oil — the Lebanese answer to steak tartare.

Storage

Fried kibbeh keep in the fridge for 3 days and reheat well in a hot oven for 10 minutes to restore crispness. Uncooked kibbeh freeze well for up to 2 months.

Frequently Asked Questions