Lebanese kibbeh — crispy croquettes of bulgur, minced meat and spices

The iconic dish of Lebanese cuisine: a crispy bulgur shell filled with minced meat sautéed with onion, pine nuts and spices — a savory appetizer that can be fried, baked or served raw.

Ingredients (for about 12 kibbeh / 4–6 servings)

For the shell:

• 200 g fine bulgur
• 250 g finely ground beef or lamb (for the shell)
• 1 onion, finely minced
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cinnamon (optional)
• 1/4 cup cold water

For the filling:

• 300 g minced meat (beef or lamb)
• 2 onions, finely minced
• 50 g toasted pine nuts
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp sweet paprika
• 1/4 tsp cinnamon
• a handful of chopped parsley

For frying:

• sunflower oil or another neutral oil, enough for deep frying

Preparation steps

1. Make the shell. Rinse the bulgur and drain it. Mix the bulgur with the minced meat, onion, salt, pepper and cinnamon; grind the mixture twice through a meat grinder (or process it in a food processor) until it becomes a smooth, homogeneous paste. If the paste is dry, add a little cold water. Refrigerate for 30 minutes.

2. Make the filling. Heat the olive oil in a pan, sauté the onions until softened, add the minced meat and cook it, breaking it apart, until browned. Add the salt, pepper, paprika, cinnamon, toasted pine nuts and parsley. Let cool completely.

3. Shape the kibbeh. Take a ball of shell mixture about the size of a small egg. With your thumb, make a hollow in the center and widen the shell by rotating it, keeping the thickness as even as possible (about 0.5 cm). Fill the cavity with 1–2 teaspoons of filling, close by joining the edges and form the characteristic pointed tips at both ends. Rinse your hands with cold water if the mixture sticks.

4. Fry. Heat the oil to 175°C. Fry the kibbeh in small batches, 4–5 minutes, until deep golden and crispy. Drain on kitchen paper.

5. Serve. Serve warm with mint yogurt sauce or tahini, lemon wedges and fresh salad.

Practical information

Preparation time: 45 minutes (+30 minutes rest). Cooking time: 20 minutes. Servings: 4–6. Difficulty: medium.

Photo: Wikimedia Commons (public domain).