How to Make Fried Kibbeh Patties Stuffed with Meat and Pine Nuts
Fried kibbeh patties are among the most popular appetizers in Arab cuisine, especially in the Levant. They are an essential dish at feasts and special occasions.
اضافة اعلان
This recipe combines fine bulgur and seasoned meat, stuffed with a delicious filling of minced meat, onions, and pine nuts — a dish that whets the appetite and suits family gatherings or special events.
Ingredients
For the kibbeh dough:
2 cups fine bulgur
300 grams minced beef or lamb
1 small, grated onion
½ tsp black pepper
½ tsp kibbeh spice
A pinch of cinnamon
Salt to taste
Water as needed for kneading
For the filling:
250 grams minced meat
1 large onion, finely chopped
½ cup pine nuts (optional)
1 tsp mixed spices
¼ tsp cinnamon
A pinch of black pepper
Salt to taste
2 tbsp vegetable oil or ghee
Vegetable oil for deep frying
Preparation Method
Preparing the dough:
Rinse the bulgur well and soak it in warm water for 15 minutes, then drain and squeeze it thoroughly.
Mix the bulgur with the minced meat, onion, and spices, and knead until you get a smooth, cohesive dough.
If the dough feels too dry, add water gradually until it becomes soft and pliable.
Preparing the filling:
Toast the pine nuts in a bit of oil until golden, then set them aside.
In the same pan, sauté the onions until soft, then add the minced meat and spices and cook thoroughly.
Return the pine nuts to the filling mixture and let it cool before use.
Shaping and Frying the Kibbeh:
Take a small portion of dough and moisten your hands with water.
Shape it into a ball, then gently hollow it out from the center.
Stuff with a spoonful of the filling, then seal it well and shape it into a disc or oval.
Heat plenty of oil over medium to high heat.
Fry the kibbeh patties until golden and crispy, then place them on paper towels to absorb excess oil.
Serving:
Serve the kibbeh hot with yogurt, tabbouleh, or fattoush on the side.
