Starter
Kibbeh
The famous Lebanese bulgur torpedoes, stuffed with spiced meat and golden pine nuts, crispy outside and tender within.
- Prep
- 40 min
- Cook
- 15 min
- Rest
- 30 min
- Difficulty
- Medium
- Serves
- 4 servings
Ingredients
- 150g (¾ cup) fine bulgur wheat
- 300g (10½ oz) ground meat (beef or lamb)
- 2 onions
- 30g (¼ cup) pine nuts or walnuts
- A pinch of cinnamon
- Oil, for frying
- Salt and pepper
Instructions
Cover the fine bulgur with cold water and let soak for 30 minutes, then drain, pressing well with your hands.
Blend half the ground meat (lamb if you have it) with the drained bulgur, one onion, and the cinnamon until you get a smooth, even paste — this is the shell.
For the filling, cook the second onion, finely chopped, with the remaining meat and the pine nuts in a little oil until browned. Season with salt.
Shape the shell paste into balls, hollow them out with your finger to slip in a little filling, then close them into a torpedo shape.
Fry in hot oil for 4–5 minutes, turning, until deep golden and crispy. Drain on paper towels.