Syrian Fried Kibbeh
Bulgur-and-lamb bites with a spiced lamb and pine-nut filling, fried until golden. Makes 10 servings; preparation time is an estimate.
Kibbeh is prepared in many ways in Syria. This version shapes a bulgur-and-lamb shell around a spiced lamb filling with pine nuts and parsley, then fries the pieces until golden.
Method
- 01
Soak the bulgur
Cover the fine bulgur with cold water and soak for 20 minutes. Drain and squeeze it to remove excess water.
20 min - 02
Make the shell mixture
Pulse the lamb for the shell in a food processor. Add the drained bulgur, chopped onion, and 1½ teaspoons of baharat. Mix to form a thick paste. If it is too dry, add a teaspoon of cold water. Shape into balls and refrigerate while you prepare the filling.
- 03
Cook the filling
Toast the pine nuts and set them aside. Brown the remaining lamb in a pan. Add the pine nuts, chopped parsley, and the remaining 1½ teaspoons of baharat; mix and remove from the heat.
- 04
Fill and shape
Flatten each shell ball and press a hollow into it with your fingers, making the edges thin. Place a tablespoon of filling inside each one, close the shell, and shape it into an oval or torpedo.
- 05
Fry
Heat the canola oil in a large pot. Fry the kibbeh, turning them as needed, until golden. Remove them and let them drain on a rack.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.