← Back to Search Results
frying Middle Eastern
Kibbeh Recipe-781

Photo by:
Comments: 0
 

Recipe

Serve these crisp-fried dumplings with a yogurt dip.

Yield: Makes 12 kibbeh
Prep time: 30 Mins, Plus Chilling <Br>
Cooking time: 25 Mins<Br>

Ingredients

For the filling:

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 oz (85g) ground sirloin or ground lamb
  • 1 tbsp pine nuts, lightly toasted
  • ½ tsp ground cinnamon
  • Salt and freshly ground black pepper

For the shells:

  • 1 cup bulgur (cracked wheat), soaked in cold water, drained, and pressed
  • 9 oz (250g) ground sirloin or ground lamb
  • ½ tsp ground allspice
  • Salt and freshly ground black pepper
  • Vegetable oil, for deep-frying

Special Equipment:

  • Deep-frying thermometer

Directions

1. To make the filling, heat the oil in a frying pan over medium heat. Add the onion and cook about 6 minutes, until golden. Add the ground sirloin and cook, breaking up the meat, about 5 minutes, until lightly browned. Stir in the pine nuts and cinnamon and season with salt and pepper. Let cool.

2. Purèe the onion in a food processor. Add the bulgur, raw beef, and allspice and season with salt and pepper. Process until the mixture can be kneaded like a dough.

3. Moisten your hands with water. Flatten an egg-sized piece of the shell mixture to about ¼ in (5mm) thickness. Top with a portion of the filling and enclose the filling with the shell mixture. Shape the ends into points. Continue with the remaining shell mixture and filling to make a total of 12 kibbeh. Cover and refrigerate for at least 1 hour.

4. Halfway fill a large frying pan with oil and heat over high heat to 350°F (170°C). In batches, add the kibbeh and deep-fry about 3 minutes, until golden brown. Drain on paper towels and serve hot.

Notes

Caution: Soak the bulgur wheat for 20 mins in cold water, then drain, and squeeze out excess water before using.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, 1/8 teaspoon added salt per serving, and 4 cups added oil for frying.

439kcal (22%)
17mg (2%)
1mg (1%)
0mcg RAE (0%)
216mg
40mg
10g
0g
4g
14g
28mg (9%)
322mg (13%)
5g (24%)
39g (59%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
lucid-food Lucid Food
by Louisa Shafia
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?