Fried Kibbeh (Levantine Meat Kibbeh)

A classic Levantine favorite—crispy, meat-filled kibbeh with an approachable home-style method.

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8 servingsBack to recipeRice and grains

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4 cups fine bulgurWarm water as needed500 grams red meatA pinch of saltA pinch of marjoram2 dry onions or as desiredHalf a cup fine semolinaA pinch of black pepper

To prepare the kibbeh filling

500 grams minced red meatChopped dry onionSalt to tasteMixed spices to taste1 teaspoon ground cinnamonToasted pine nutsRemove the meat filling from the heat, add the toasted or fried pine nuts, then set the filling aside to cool.Form a small portion of the kibbeh dough into a ball of medium size. Hollow out the ball and put a little filling inside, close it and reshape it into the traditional kibbeh shape, continuing to work the kibbeh until you obtain thin walls,

Step 1

Soak the bulgur in warm water for 4 hours, then place it in a fine sieve and set it aside.

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Fried Kibbeh (Levantine Meat Kibbeh) cook mode | Zesta