Iconic dish of the Levant and Mesopotamia with centuries of tradition, kibbeh combines bulgur and meat in a preparation that varies in shape and cooking depending on the region of Iraq, Syria, Lebanon or Jordan.
international
Kibbeh
Traditional bulgur and stuffed meat kibbeh, authentic Levantine recipe step by step.
- Iraq / Levant
- Starter
- High protein
- medium-high
50 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 22 g
- Carbohydrates 28 g
- Fat 24 g
Story behind the dish
Preparation
Kibbeh is an Iraq / Levant preparation with high difficulty. Reserve about 75 minutes in total (50 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g fine bulgur.
- Have ready: 500 g of minced lamb.
- Have ready: 1 onion.
- Have ready: 1 teaspoon cinnamon.
- Have ready: 1 teaspoon of cumin.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Soak the bulgur in cold water for 20 minutes.
Soak the bulgur in cold water for 20 minutes, drain and squeeze out the excess water well. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Grind half the meat with the bulgur
Grind half the meat with the bulgur, onion, cinnamon and salt until you obtain a thin and elastic dough (the crust). The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. In demanding recipes, do not improvise times: precision makes the difference. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.In demanding recipes, do not improvise times: precision makes the difference.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
-
Sauté the other half of the meat with onion
Sauté the other half of the meat with onion, cumin and pine nuts until golden (the filling). Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. In demanding recipes, do not improvise times: precision makes the difference. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.In demanding recipes, do not improvise times: precision makes the difference.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Take portions of the bulgur dough
Take portions of the bulgur dough, form a cavity with your finger and fill with the meat and pine nut sauce. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. In demanding recipes, do not improvise times: precision makes the difference. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.In demanding recipes, do not improvise times: precision makes the difference.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Close forming an oval croquette
Close forming an oval croquette, sealing the ends well. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Fry in hot oil until completely golden.
Fry in hot oil until golden brown completely, or alternatively bake at 200°C for 20-25 minutes. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. In demanding recipes, do not improvise times: precision makes the difference. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.In demanding recipes, do not improvise times: precision makes the difference.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- Squeezing the bulgur well is key to achieving a crust that does not fall apart when frying.
- Wet your hands when forming the kibbeh to make shaping easier.
Variations
- Baked kibbeh (layered, not individually fried).
- Kibbeh nayyeh (raw version, tartar type).
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.