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Kibbeh (Lamb and Bulgur Patties)

Crispy on the outside, tender and savory on the inside, these homemade kibbeh patties bring bold flavor and pure comfort to the table. Even though they look beautifully impressive, the step-by-step process is surprisingly approachable once you get your hands in that dough.
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Prep Time 1 hour 45 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 27 pieces
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups fine bulgur wheat
  • water for soaking
  • 1 large onion quartered
  • 1 1/2 lb lean ground beef or lamb
  • 2 tsp ground allspice
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 tsp black pepper
  • salt pinch
  • oil for frying
  • 1 tbsp olive oil
  • 1 medium yellow onion finely chopped or grated
  • 1 lb ground lamb or beef cold
  • 1/3 cup toasted pine nuts
  • 1 tsp ground allspice for filling
  • 1/2 tsp ground cinnamon for filling
  • salt and pepper pinch
  • tahini sauce, tzatziki sauce, or plain Greek yogurt for serving

Method
 

  1. Cover a fine mesh strainer with a light cloth and add the bulgur wheat.
  2. Place the strainer into a bowl of water and soak the bulgur for 15 minutes.
  3. Lift the cloth and squeeze all excess water from the bulgur.
  4. Add the quartered onion, ground meat, allspice, coriander, cinnamon, black pepper, and salt to a food processor.
  5. Process the mixture until very finely ground and paste-like.
  6. Transfer the meat mixture to a large bowl and mix with the soaked bulgur using damp hands to form a dough.
  7. Cover and refrigerate the kibbeh dough.
  8. Heat olive oil in a skillet or frying pan.
  9. Saute the onion until just golden.
  10. Add the ground meat and cook over medium heat until fully browned.
  11. Stir in the toasted pine nuts, allspice, cinnamon, salt, and pepper.
  12. Remove the filling from the heat and let it cool.
  13. Prepare a parchment-lined baking sheet and keep a bowl of water nearby.
  14. Take about 2 tablespoons of kibbeh dough and form it into an oval-shaped disc.
  15. Use your finger to hollow out the center of the dough.
  16. Fill the center with about 1 tablespoon of meat filling.
  17. Seal the dough and shape it into a football-like oval.
  18. Place the stuffed kibbeh on the prepared baking sheet.
  19. Repeat shaping and filling until all dough and filling are used.
  20. Chill the stuffed kibbeh for 1 hour.
  21. Heat frying oil to 350 degrees F in a deep frying pan.
  22. Deep-fry the kibbeh in batches until browned.
  23. Remove the fried kibbeh with a slotted spoon or tongs and drain on paper towels.
  24. Serve hot or at room temperature with tahini sauce, tzatziki sauce, or plain Greek yogurt.

Notes

Keep the kibbeh dough cool while shaping by placing the bowl over ice if needed. Serve the kibbeh with tahini sauce, tzatziki sauce, or plain Greek yogurt alongside a simple salad or warm flatbread.