Kibbeh (كبة) — Lebanese Bulgur and Lamb Croquettes

• 250 gFine bulgur (No. 1)
• 240 mlCold water (For soaking bulgur)
• 450 gLean ground lamb (90% lean preferred)
• 150 gYellow onion (Grated on the fine side of a box grater)
• 8 gFine salt
• 2 tspGround allspice
• 0.5 tspGround cinnamon
• 1 tspBlack pepper
• 60 gCrushed ice (Keeps the mixture cold for a smoother paste)
• 350 gGround lamb (80–85% lean for juicier filling)
• 2 tbspOlive oil
• 50 gPine nuts
• 0.5 tspGround cumin (Optional but traditional in many homes)
• 300 mlIce water (For wetting hands while shaping)
• 1200 mlNeutral frying oil (sunflower or canola) (For deep-frying in a 20–24 cm pot)

Instructions

1. 1

   Soak the bulgur for the shell by placing it in a bowl and pouring over 240 ml cold water. Let it stand for 15 minutes, then squeeze handfuls firmly to remove excess water until the bulgur feels damp but not wet.

2. 2

   Make the filling: heat 2 tbsp olive oil in a skillet over medium heat, then add the diced onion and cook for 6–8 minutes until translucent and lightly golden. Add the pine nuts and stir for 2 minutes, then add 350 g ground lamb, 4 g salt, allspice, cinnamon, black pepper, and cumin and cook 6–7 minutes until browned and no pink remains.

3. 3

   Spread the filling on a plate in a thin layer so it cools quickly and doesn’t steam inside the kibbeh. Refrigerate for 20 minutes until fully cool, because warm filling can soften the shell and cause cracking during frying.

4. 4

   Prepare the kibbeh shell mixture: in a food processor, combine the squeezed bulgur, 450 g lean ground lamb, grated onion, 8 g salt, allspice, cinnamon, black pepper, and crushed ice. Process in pulses, scraping down as needed, until the mixture becomes a smooth, cohesive paste that holds together when pressed.

5. 5

   Chill the shell mixture for 15 minutes to make shaping easier and to reduce the risk of splitting in hot oil. While it chills, set up a small bowl with 300 ml ice water to wet your hands and a tray lined with parchment for the shaped pieces.

6. 6

   Shape the kibbeh: wet your hands, take about 55 g of shell mixture and roll it into a ball, then press your thumb into the center to form a deep pocket. Rotate and pinch while thinning the walls to about 3–4 mm, then add about 25–30 g of cooled filling and seal the top firmly, shaping into a torpedo with pointed ends.

7. 7

   Repeat shaping until you have about 18 pieces, re-wetting hands as needed to keep the shell smooth. Place the kibbeh on the lined tray and refrigerate for 20 minutes so the surface firms up, which helps them fry evenly and stay sealed.

8. 8

   Deep-fry: heat 1200 ml neutral oil in a deep pot to 175°C, using a thermometer for accuracy. Fry 4–5 kibbeh at a time for 4–5 minutes, turning once, until deep golden brown and crisp, then drain on a rack for 2 minutes before serving.