← Back to Search Results
frying Middle Eastern
Kibbeh

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

lucid-food Lucid Food
by Louisa Shafia
mexican-everyday Mexican Everyday
by Rick Bayless
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
in-the-kitchen-with-david In the Kitchen with David
by David Venable
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
new-american-table New American Table
by Marcus Samuelsson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Sign in here
Close_overlay

Sign up to 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

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?