Serves 14
60 min
Kibbeh: Beef and Bulgur Wheat Meatballs
Recipe GLPRa44892203c11e0
These crispy-outside, tender-inside kibbeh are a classic Middle Eastern specialty. A seasoned ground beef and pine nut filling is encased in a shell of bulgur wheat, lamb, and warming spices, then deep-fried until golden. Served with cooling yogurt and fresh mint, they make an elegant main course or appetizer.
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Ingredients
1 tbsp Olive oil
1 medium Yellow onion, roughly chopped
8 oz Ground beef sirloin
1 tsp Kosher salt
¼ tsp Ground allspice
¼ tsp Ground cinnamon
¼ cup Pine nuts, toasted
1 tbsp Ground sumac
1½ cups Fine bulgur wheat
½ tsp Ground allspice
½ tsp Ground cinnamon
¼ tsp Ground black pepper
1 small Yellow onion, finely chopped
1½ lb Lamb shoulder, trimmed and finely ground
Canola oil, for frying
Plain yogurt, for serving
Fresh mint leaves, for garnish
Directions
Make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the roughly chopped onion and sauté until softened, about 3 minutes. Add the ground beef sirloin, 1 teaspoon kosher salt, ¼ teaspoon allspice, and ¼ teaspoon cinnamon. Cook, breaking the meat apart with a spoon, until the beef is cooked through and no pink remains (160°F internal temperature), about 5-7 minutes. Stir in the toasted pine nuts and 1 tablespoon ground sumac. Remove from heat and let cool slightly.
Prepare the shell: In a large bowl, combine the fine bulgur wheat with 1 tablespoon kosher salt, ½ teaspoon allspice, ½ teaspoon cinnamon, and ¼ teaspoon black pepper. Add the finely chopped onion.
Grind the lamb shoulder finely using a meat grinder or food processor until it resembles coarse sand. Add the ground lamb to the bulgur mixture and knead with your hands until well combined and the mixture holds together, about 3-5 minutes. The mixture should feel like damp sand and form a cohesive dough.
Shape the kibbeh: With damp hands, take about 2 tablespoons of the shell mixture and form an oval in your palm. Using your thumb, create a pocket in the center. Place about 1 tablespoon of the beef filling inside the pocket, then gently pinch and seal the opening while shaping into an oblong or almond form. Repeat with the remaining mixture to make approximately 14 kibbeh.
Heat canola oil to 350°F in a deep, heavy-bottomed pot or deep fryer. Working in batches to avoid crowding, carefully place the kibbeh into the hot oil and fry until deep golden brown on all sides, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
To serve, arrange the warm kibbeh on a platter and drizzle lightly with additional olive oil. Garnish with remaining ground sumac and fresh mint leaves. Serve immediately with plain yogurt on the side for dipping.
