Lebanese Kibbeh Spiced Meat (Print Version)

A flavorful dish of spiced meat and bulgur, shaped and cooked to a golden crisp with aromatic spices.

# What to Use:

→ Kibbeh Dough

01 - 1 cup fine bulgur wheat
02 - 1.1 lbs lean ground beef or lamb
03 - 1 small onion, finely chopped
04 - 1 tsp salt
05 - 1 tsp ground allspice
06 - 1/2 tsp ground cinnamon
07 - 1/2 tsp black pepper
08 - 2 tbsp cold water, as needed

→ Filling

09 - 9 oz ground beef or lamb
10 - 1 small onion, finely chopped
11 - 1/2 cup pine nuts
12 - 1 tbsp olive oil
13 - 1/2 tsp ground allspice
14 - 1/4 tsp ground cinnamon
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper

→ For Frying or Baking

17 - About 2 cups vegetable oil for frying
18 - Olive oil for brushing if baking

# How to Prepare:

01 - Rinse bulgur in cold water and drain thoroughly. Let sit for 10 minutes to soften.
02 - Combine softened bulgur, ground meat, chopped onion, salt, allspice, cinnamon, and black pepper in a large bowl. Knead well, adding cold water as needed until smooth and cohesive. Cover and refrigerate.
03 - Heat olive oil in a skillet over medium heat. Sauté onions until soft, about 3 minutes. Add ground meat and cook until browned, breaking up lumps.
04 - Stir in pine nuts, allspice, cinnamon, salt, and pepper. Cook 3 to 4 minutes until pine nuts turn golden. Remove from heat and allow to cool slightly.
05 - Moisten hands, take golf ball-sized dough pieces, and flatten into thin oval shells. Place 1 to 2 teaspoons of filling in the center, pinch edges to seal and shape into torpedos.
06 - Repeat shaping process until all dough and filling are used.
07 - Heat vegetable oil in a deep pan to 350°F. Fry kibbeh in batches for 4 to 5 minutes until deep golden brown. Drain on paper towels.
08 - Preheat oven to 390°F. Arrange kibbeh on parchment-lined baking sheet, brush with olive oil. Bake for 25 to 30 minutes, turning once halfway through, until crisp and golden.

# Expert Advice:

01 -
  • The contrast between the crispy exterior and tender spiced meat filling is genuinely addictive—each bite feels indulgent.
  • It's the kind of dish that makes you feel like you've accomplished something real, even though the technique becomes second nature once you try it.
  • You can make a whole batch and freeze them, turning a dinner party into something you actually enjoy instead of stress.
02 -
  • Wet hands are not optional—dry hands and kibbeh dough are enemies, and you'll end up with cracks and frustrated attempts to seal the filling inside.
  • If your oil isn't hot enough when frying, the exterior will absorb oil and become greasy instead of crispy, so use a thermometer and trust it.
  • The dough needs to chill before shaping, which gives the spices time to meld and makes the dough more workable and less sticky.
03 -
  • Use a meat thermometer for the oil temperature if you're frying—350°F is non-negotiable, and even 20 degrees colder changes the texture completely.
  • If your shaped kibbeh falls apart before cooking, your dough probably needs a tiny bit more water or a longer chill time; don't force it, just adjust and try again.
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