Kibbeh is an Arabic meal made from ground meat and bulgur wheat. Although it can be made of lamb I prefer ground beef. It is of crucial importance that you use the freshest meat you can find! I learned this recipe from my ex-mother-in-law who cooks like an angel! Kibbeh can be served raw, with a drizzle of olive oil and sliced onions and mint leaves, fried or baked. It is often filled with a filling made from meat, onions, mint, pine nuts and raisins. This recipe is a simple fried patty that is loved by everyone at our house. It goes perfectly with homemade fries and a salad!
To make Kibbeh you will need:
1 pound of the freshest ground beef or lamb you can find
3/4 cup bulgur wheat
1 small yellow onion, peeled and quartered
1/2 tsp cinnamon
1 tsp Allspice
1 tsp salt & 1 tsp pepper
- Rinse out the bulgur wheat a few times with cold water. Soak it in cold water for 30 minutes.
- Place the onion in a food processor. Pulse it until finely chopped. Add lamb (or beef) , allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth).
- Pass the soaked bulgur wheat through a sieve and squeeze out all of the water. Place it in a large bowl.
- Add the processed meat to the wheat and mix it well by hand. Taste it for salt and re-season if necessary.
- Form small round patties of Kibbeh and set aside.
- Heat a large skillet with oil. Make sure your oil is hot. Add the patties, without crowding the pan, working in batches if necessary. Fry the Kibbeh until nicely browned. Flip and cook the other side.
- Remove the Kibbeh on to a paper towel to drain the excess fat. Serve with your side of choice.