Kibbeh is the national dish of Lebanon and one of the most technically demanding preparations in Middle Eastern cooking. The outer shell is a mixture of ground lamb and fine bulgur wheat kneaded to a smooth, elastic paste. The filling is spiced lamb with pine nuts. The assembled croquettes are fried in lamb fat — the correct and traditional cooking medium.
Using tallow or lamb fat for frying kibbeh produces a flavour connection between the frying medium and the lamb filling that vegetable oil cannot replicate. The outer shell picks up a subtle savoury note from the fat that enhances rather than overpowers the lamb and spice within.
Lebanese Kibbeh Recipe
Ingredients
- For the outer shell: 500g ground lamb, 200g fine (#1) bulgur wheat, 1 medium onion (grated), 1 tsp ground cumin, 1 tsp ground allspice, ½ tsp cinnamon, 1 tsp salt, handful of ice water if needed
- For the filling: 300g ground lamb, 1 onion (diced), 50g pine nuts, 1 tsp allspice, ½ tsp cinnamon, 1 tbsp tallow or butter, salt
- Tallow (or lamb fat) for deep frying
Method
- Soak the bulgur in cold water for 30 minutes. Drain and squeeze out as much water as possible.
- For the shell: combine the ground lamb, squeezed bulgur, grated onion, cumin, allspice, cinnamon, and salt. Knead for 5 minutes until the mixture is completely smooth and homogeneous — use a food processor for best results. Add ice water if the mixture is too stiff.
- For the filling: cook the diced onion in tallow for 5 minutes. Add the ground lamb and break up. Cook until browned. Add the pine nuts, allspice, cinnamon, and salt. Cool.
- With wet hands, form the shell mixture into egg-shaped ovals around the filling. The shell should be 5-6mm thick.
- Heat the tallow to 350°F in a deep pot. Fry the kibbeh in batches for 4-5 minutes until deep golden brown.
- Drain on a rack. Serve with labneh and a fresh herb salad.
What is fine bulgur?
Bulgur wheat that has been parboiled, dried, and cracked to a fine consistency (#1 or #2). Available at Middle Eastern grocery stores. It soaks quickly and produces the correct binding texture for kibbeh.
Is kibbeh seed oil free?
Yes when fried in tallow or lamb fat. Most restaurants use canola or vegetable oil.
Can I bake instead of fry?
Baked kibbeh (kibbeh bil sanieh) is a different preparation — layered in a baking dish, not fried. Both are correct but produce very different results.
Follow Savannah: @theefoodiekitchen · All Links
African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.
View All 23 Books on Amazon →