Kebbeh (also spelled kibbeh) is one of the most popular and beloved dishes in Middle Eastern cuisine. Known for its delicious and rich flavor, it’s a staple dish in many countries across the region, including Lebanon, Syria, Jordan, and Palestine. Kebbeh can be enjoyed in various forms, such as fried, baked, or served raw, and its main ingredients include bulgur wheat, ground meat (usually lamb or beef), and a mix of aromatic spices. In this article, we’ll explore how to make traditional fried kebbeh.
Ingredients for Fried Kebbeh
1 cup fine bulgur wheat
500g ground beef or lamb (lean meat preferred)
1 medium onion, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 teaspoon salt (or to taste)
1/2 cup pine nuts (optional)
1 tablespoon olive oil
Oil for frying
For the Filling:
300g ground beef or lamb
1 onion, finely chopped
1/4 cup pine nuts
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Step-by-Step Instructions for Making Fried Kebbeh
1. Prepare the Bulgur Wheat
Start by rinsing the bulgur wheat under cold water in a fine sieve. Allow it to drain well.
Place the rinsed bulgur in a large bowl, and add just enough cold water to cover it. Let the bulgur sit for about 20-30 minutes, allowing it to absorb the water and soften.
After soaking, squeeze out any excess water from the bulgur using your hands or a cloth.
2. Prepare the Meat Mixture
In a large mixing bowl, combine the soaked bulgur with the ground meat (beef or lamb), finely chopped onion, cinnamon, allspice, cumin, black pepper, and salt.
Using your hands, mix the ingredients together until well combined and the mixture becomes smooth and cohesive. If the mixture feels too dry, you can add a tablespoon of water at a time until it reaches a dough-like consistency.
Now, knead the mixture for about 10 minutes to ensure that all the ingredients are evenly distributed.
3. Prepare the Filling
In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Add the ground meat (beef or lamb) to the skillet, breaking it up into smaller pieces. Cook the meat until it is browned and fully cooked through.
Add the pine nuts, cinnamon, allspice, salt, and pepper. Stir everything together and let it cook for another 5 minutes. Remove from heat and set aside to cool.
4. Shape the Kebbeh
Wet your hands with a little water to prevent the mixture from sticking. Take about a tablespoon of the meat-bulgur mixture and form it into a small oval or football-shaped ball.
Using your finger or the back of a spoon, create a small indentation in the center of the ball, making sure not to pierce all the way through.
Fill the indentation with the meat filling (the cooked ground meat with pine nuts and spices). Close the ball around the filling, pinching the edges together to seal it completely.
Repeat the process until you’ve shaped all the kebbeh balls.
5. Fry the Kebbeh
Heat vegetable oil in a large frying pan or deep fryer over medium heat. To test if the oil is hot enough, drop a small piece of the mixture into the oil—if it sizzles immediately, it’s ready.
Carefully add the kebbeh balls into the hot oil, a few at a time, without overcrowding the pan.
Fry the kebbeh for about 5-7 minutes, turning occasionally, until they are golden brown and crispy on the outside.
Once fried, remove the kebbeh from the oil and place them on a plate lined with paper towels to absorb any excess oil.
6. Serve and Enjoy
Kebbeh is best served hot, with a side of yogurt or tahini sauce for dipping. You can also enjoy it with a fresh salad, pickles, or flatbread.
Tips and Variations
Raw Kebbeh: In some regions, kebbeh is served raw (known as “Kebbeh Nayeh”). The raw version involves mixing the bulgur with minced meat and spices, and it’s often served with olive oil, onions, and fresh herbs.
Baked Kebbeh: If you prefer a lighter version of kebbeh, you can bake it in the oven instead of frying. Simply arrange the shaped kebbeh in a baking dish and brush with olive oil. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown.
Spicy Version: Add chili flakes or ground chili to the filling or meat mixture to give your kebbeh a spicy kick.
Kebbeh is a versatile dish that can be enjoyed in many different ways and with a variety of fillings. It’s perfect for serving at a gathering or enjoying as a flavorful family meal.
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