Wasfetna

Fried kibbeh

Bulgur and tender meat discs, stuffed with meat and pine nuts — the crown of Levantine mezze.

Fried kibbeh
Cooking time
1 hr 40 min
Hands-on time
1 hr 15 min
Free time
10 min
Difficulty
Hard
Cuisine
Levantine
Calories
500
Contains
Nuts, Gluten, Dairy

Kibbeh is a test of Syrian culinary skill: a thin, tightly packed bulgur crust around a filling of meat, onions, and pine nuts. Grandmothers used to boast about the thinness of their kibbeh—the thinner the crust, the higher the status. It's worth learning, and your first attempt will be forgiven.

Before you start

  • Divide the effortKibbeh freezes perfectly raw — make a large quantity at once and fry when needed.

Ingredients

6people

Amounts follow the number of people

For the shell

For the filling

For a larger number of guests, double the ingredients, adding salt and acidity gradually after tasting.

Shopping list

Equipment

  • Kneading bowl — Bulgur and meat are worked together in it until they hold.
  • Deep pot for frying — Plenty of hot oil, covering the kibbeh completely.

Method

  1. Soak the fine bulgur in cold water for ten minutes, then squeeze it well with your hands.

    10 minYou can walk away
    You’ll know it’s ready when

    Firm, moist bulgur wheat with no dripping water.

    Tip: Stick to the soaking time, then drain well so the texture isn't thrown off.

  2. Fry the onions with the meat for the filling until dry, add the pine nuts and spices, and let it cool completely.

    20 min
    You’ll know it’s ready when

    The filling has dried out and is completely cool to the touch.

    Tip: Don't cut the resting time short; it is part of getting the final texture right.

  3. Knead the bulgur with the ground meat, onions and spices until a firm dough is formed.

    10 min
    You’ll know it’s ready when

    It holds together like a ball and doesn't crack — wet your hands with ice water while kneading.

    Tip: The finer the meat (put it through the grinder twice), the easier it is to shape.

  4. Take a ball the size of an egg, pierce it with your finger and form a thin wall, stuff it, and close it into an oval shape with pointed ends.

    10 min
    You’ll know it’s ready when

    Even, well-sealed pieces with no filling leaking out.

    Tip: Cut the pieces to the same size so they all cook at the same time.

  5. Fry the kibbeh in plenty of hot oil.

    5 min
    You’ll know it’s ready when

    Dark brown, crispy crust.

    Tip: Work in batches and maintain a consistent temperature for even browning.

What this teaches

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