Kibbeh
Crisp, boat-shaped bulgur shells cradle a warmly spiced lamb and pine nut filling for a contrast of crunchy exterior and tender, aromatic interior. This version balances traditional technique with approachable steps so intermediate cooks can master shaping and frying for golden, fragrant kibbeh.
1 cup fine bulgur, soaked and drained
½ lb lean ground beef
½ lb lean ground lamb
1 onion, finely grated, divided
2 clove garlic, minced, divided
1 tsp allspice
½ tsp ground cinnamon
½ tsp ground cumin
1 tsp salt
½ tsp black pepper
3 tbsp pine nuts, toasted
2 tbsp fresh mint, chopped
3 tbsp olive oil
¼ cup fine semolina (optional), for firmer shell or null
1 cup vegetable oil, for frying
1 lemon, cut into wedges for serving
1 cup plain yogurt, for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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