Kibbeh
also called kibbeh · kibbe · kibbie · kibbi · kubba · kubbeh · quibe · kibbeh makliyeh · fried kibbeh · kibbeh balls · torpedoes
- Shawarma Counter
- serves 6
- recipe says 2 hr 30 min
- Fried & Crispy
Three ways to read this recipe
The table
| 1 1/2 cups(250 g; #1 grade, the dust-fine one)fine bulgur | soak the fine bulgur 30 min, squeeze dry | grind the shell to a paste | shape torpedoes, chill 30 min | fry at 350°F 5 min |
| 1 lb(450 g; leg, trimmed of all fat)lean ground lamb | ||||
| 1 small(quartered)yellow onion | ||||
| 1 tspground allspice | ||||
| 1 tspdried mint | ||||
| 1 1/2 tspkosher salt | ||||
| 1/2 lb(225 g)ground lamb | fry the filling, 8 min, then cool | |||
| 1 medium(diced fine)yellow onion | ||||
| 1/3 cup(45 g)pine nuts | ||||
| 1 tspground allspice | ||||
| 1/2 tspground cinnamon | ||||
| 1 tspkosher salt | ||||
| 1/2 tspblack pepper | ||||
| 2 Tbs(30 mL)olive oil | ||||
| 6 cups(1.4 L; at 350°F/175°C)neutral oil | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.
Pans and tools
1soak the fine bulgur 30 min, squeeze dry
2fry the filling, 8 min, then cool
3grind the shell to a paste
goes in with what step 1 made
5fry at 350°F 5 min
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 5 min1 of 5 steps gives no time
- Needs you
- about 13 min
- If you get it wrong
- Unforgiving — the filling goes in cold: a warm one steams inside the shell and blows it apart in the oil, taking the batch with it
soak the fine bulgur 30 min, squeeze dry
30 minwalk awayfrom the start
fry the filling, 8 min, then cool
28 minneeds youfrom the start
grind the shell to a paste
not timed30 min in
shape torpedoes, chill 30 min
30 minwalk away30 min in
fry at 350°F 5 min
5 minneeds you1 hr in
- needs you
- you can walk away
- never timed
You'll need food processor · skillet
Goes with
See how it is written
>> title: Kibbeh
>> category: Fried & Crispy
>> tags: lamb, bulgur, lebanese, deep-fry, pine nuts, stuffed
>> counters: Shawarma Counter
>> aka: kibbeh, kibbe, kibbie, kibbi, kubba, kubbeh, quibe, kibbeh makliyeh, fried kibbeh, kibbeh balls, torpedoes
>> pairs-with: labneh, tahini-sauce, kabis
>> servings: 6
>> time: 2 hr 30 min
>> slack: unforgiving — the filling goes in cold: a warm one steams inside the shell and blows it apart in the oil, taking the batch with it
>> step: soak the fine bulgur 30 min, squeeze dry
Cover @fine bulgur{1 1/2%cups}(250 g; #1 grade, the dust-fine one) in cold water and ~soak{30%min}, then wring it out in a cloth until it stops dripping.
>> step: fry the filling, 8 min, then cool
Fry @ground lamb{1/2%lb}(225 g), @yellow onion{1%medium}(diced fine), @pine nuts{1/3%cup}(45 g), @ground allspice{1%tsp}, @ground cinnamon{1/2%tsp}, @kosher salt{1%tsp} and @black pepper{1/2%tsp} in @olive oil{2%Tbs}(30 mL) in a #skillet{} ~fry{8%min}, until the meat browns and the nuts colour, then ~cool{20%min} completely.
>> step: grind the shell to a paste
Grind @&(~2)squeezed bulgur{} with @lean ground lamb{1%lb}(450 g; leg, trimmed of all fat), @yellow onion{1%small}(quartered), @ground allspice{1%tsp}, @dried mint{1%tsp} and @kosher salt{1 1/2%tsp} in a #food processor{} in batches until it is a smooth, tacky, uniform paste, adding a tablespoon of ice water if it stiffens.
>> step: shape torpedoes, chill 30 min
Shape @&(~1)kibbeh paste{} into egg-sized ovals with wet hands, hollow each around a finger into a thin shell, spoon in @&(~2)cooled filling{}, seal it to a point at each end, then ~chill{30%min}.
>> step: fry at 350°F 5 min
Fry @&(~1)shaped kibbeh{} in @neutral oil{6%cups}(1.4 L; at 350°F/175°C) four at a time ~fry{5%min}, until they are mahogany and float.