Recipes  

Beef Kibbeh

  • Preparation 45 MIN
    Cooking 12 MIN
  • Servings 18
  • Freezes
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These eastern-Mediterranean-inspired portable meat pockets with a crunchy crust and a moist, fragrant stuffing pop with a simple squeeze of lemon. The secret to their authentic flavour? A mix of spices that are common in Middle Eastern dishes, from keftas to pilafs. We tried baking our kibbeh, but that didn’t do justice to the classic deep-fried version, which crisps up the bulgur.

Ingredients

Spice Mixture

Kibbeh

Preparation

Spice Mixture

  1. In a small bowl, combine all the ingredients and set aside.

Kibbeh

  1. In a bowl, cover the bulgur with cold water and soak for 15 minutes. Rinse and drain through a fine-mesh sieve. Wrap the bulgur in a clean cloth and wring to remove excess water. Set aside.
  2. In a skillet over medium-high heat, cook 2/3 cup (155 g) of the beef in the butter for 5 minutes or until it begins to brown, breaking it up with a wooden spoon. Add the finely chopped onion, garlic, 1 1/2 tsp of the spice mixture and 1/2 tsp of the salt. Continue cooking for 3 minutes. Stir in the nuts. Set the mixture aside on a plate and let cool.
  3. In a food processor, finely chop the onion chunks. Add the bulgur and the remaining raw meat, spice mixture and salt. Process until well combined.
  4. Using a 2-tbsp (30 ml) ice cream scoop, shape the bulgur mixture into balls. Working with lightly oiled hands, shape each ball into a cone. With the cone still in your hand, hollow out the centre with your finger. Stuff with 1 tbsp of the cooked meat mixture. Pinch to seal the bulgur mixture around the filling, then carefully shape into a pointed oval (similar to a small football). Set aside on a plate.
  5. Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with two layers of paper towels.
  6. Working in batches, fry the kibbeh for 2 minutes or until golden brown and cooked through. Watch out for splattering. Drain on the paper towels. Serve the kibbeh with lemon wedges.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.