Entree: Palestine – National Cuisine – كبة ➤ Kibbeh (Fried bulgur-and-meat croquettes stuffed with spiced ground lamb and pine nuts)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 6 min

Additional 15 min

Total 45 min

Ingredients

- 1 cup (170 g) fine bulgur (cracked wheat), soaked in 1/2 cup (120 ml) cold water for 15 minutes then drained and squeezed
- 1 lb (454 g) lean ground lamb, divided (about 3/4 lb (340 g) for shell, 1/4 lb (114 g) for filling)
- 1 medium onion, divided, about 6 oz (170 g) total; 1/2 small (approx. 3 oz / 85 g) grated for shell, 1/2 small (approx. 3 oz / 85 g) finely chopped for filling
- 2 tbsp (30 ml) olive oil, plus 2 tbsp (30 ml) for filling
- 1/2 cup (60 g) pine nuts, toasted
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) ground cumin
- 1 1/2 tsp (8 g) fine salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) ground nutmeg (optional)
- 1 cup (240 ml) vegetable oil for deep frying (adjust as needed)
- Fresh mint or parsley and lemon wedges to serve

Instructions

1. Prepare the filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the finely chopped 1/2 onion (approx. 3 oz / 85 g) and sauté until translucent, about 4–5 minutes. Add 1/4 lb (114 g) ground lamb, 1/4 tsp (1 g) allspice, 1/8 tsp (0.5 g) cinnamon, 1/2 tsp (2 g) salt and 1/4 tsp (0.5 g) black pepper; cook until browned and crumbly, about 6–8 minutes. Stir in toasted pine nuts, adjust seasoning, then remove from heat and cool.
2. Make the kibbeh shell paste: in a food processor combine the soaked and drained 1 cup (170 g) bulgur, 3/4 lb (340 g) ground lamb, grated 1/2 onion (approx. 3 oz / 85 g), 1 tsp (4 g) salt, 1/2 tsp (1 g) ground allspice, 1/4 tsp (0.5 g) cinnamon and nutmeg if using. Pulse until a smooth, moldable paste forms, about 1–2 minutes; scrape down sides as needed. The mixture should hold together when pressed.
3. Form the kibbeh: wet your hands. Take a golf-ball–sized portion of shell paste and shape into a ball, then use your thumb to press and hollow out a shell with thin walls, leaving about 1/4 inch (6 mm) thickness. Fill with 1–2 tbsp (15–30 ml) of the cooled meat-and-pine-nut filling. Pinch closed and roll into an oval or football shape. Repeat with remaining paste and filling.
4. Heat oil for frying to 350°F (175°C) in a deep pot. Fry kibbeh in batches, turning occasionally, until evenly browned and crisp, 4–6 minutes per batch. Do not overcrowd the pan.
5. Drain on paper towels and transfer to a warm plate. Serve hot with fresh mint or parsley and lemon wedges for squeezing. Optionally serve with plain yogurt or tahini sauce.