Kibbeh (Stuffed Bulgur Meat Dumplings)

Crunchy on the outside, juicy and spiced on the inside — Kibbeh is the crown jewel of Levantine cuisine, made from bulgur, ground meat, onions, and pine nuts, formed into torpedo shapes and fried until golden.

🧄 Ingredients

🌾 Kibbeh Shell:

• 🌾 1 ½ cups fine bulgur wheat
• 🥩 500g lean ground beef or lamb
• 🧅 1 small onion, grated
• 🧂 1 tsp salt
• 🌶️ 1/2 tsp cumin
• 🧤 Cold water (as needed for binding)

🥩 Filling:

• 🥩 250g ground lamb or beef
• 🧅 1 small onion, finely chopped
• 🧄 2 garlic cloves, minced
• 🟤 1/4 tsp cinnamon
• 🌶️ 1/2 tsp allspice
• 🧂 Salt and pepper to taste
• 🌰 1/4 cup pine nuts (lightly toasted)
• 🫒 1 tbsp olive oil

🛢️ For Frying:

• 🛢️ Vegetable or sunflower oil

🔥 Instructions

🌾 1. Prepare the Bulgur Shell Dough

Rinse bulgur, drain, then soak in cold water for 20–25 minutes. Squeeze out excess water.

Mix with ground meat, grated onion, salt, and cumin. Use hands to knead into a smooth dough. Add cold water a little at a time if too dry. Refrigerate while preparing filling.

🍳 2. Cook the Filling

Heat olive oil in a skillet. Sauté onions until soft, then add garlic and ground meat.

Season with allspice, cinnamon, salt, and pepper. Stir in pine nuts. Cook until meat is browned and fragrant. Let cool.

✋ 3. Shape the Kibbeh

Take a golf-ball-sized portion of shell dough. With wet hands, shape into a hollow oval by pressing your thumb into the center and rotating.

Fill the hollow with 1–2 teaspoons of the meat mixture, then pinch shut and smooth into a torpedo or ball shape.

Repeat until all dough is used.

🛢️ 4. Fry or Bake

• Fry: Heat oil to 350°F (175°C). Fry kibbeh in batches until deep golden and crisp (3–4 minutes each). Drain on paper towels.
• Bake (lighter): Brush kibbeh with oil and bake at 400°F (200°C) for 25–30 minutes until crisp.

🌿 To Serve

• Pair with minty yogurt sauce, tahini dip, or garlic labneh.
• Serve warm with salad like fattoush or tabbouleh.

💡 Tips

• 🧊 Freeze uncooked kibbeh for later — perfect for prepping ahead.
• 🥗 Vegetarian version? Use mushrooms, lentils, and walnuts in the filling.