← Nouns Cooking · Lebanese & Turkish

Ingredients

• 250 g fine bulgur
• 450 g very lean lamb or beef mince
• 1 small onion, roughly chopped
• 1 tsp ground cumin
• 1 tsp Paprika
• 1 tsp Dried mint (optional)
• 1½ tsp Salt
• ½ tsp Black pepper
• 4 tbsp iced water
• 1 tbsp Olive oil
• 1 Onion, finely chopped
• 250 g beef or lamb mince
• 1 tsp Allspice
• ½ tsp ground cinnamon
• 40 g Pine nuts, toasted
• ½ tsp Salt
• 1 tsp Pomegranate molasses (optional)
• 1 l vegetable oil, for deep frying

Method

1. Rinse the bulgur, cover with cold water and soak for 20 min, then squeeze it very dry in your hands.
2. For the filling, heat the olive oil over medium heat and soften the onion for 5 min. Add the mince and cook for 8 min until browned, then stir in the spices, salt, pine nuts and pomegranate molasses. Cool completely.
3. Pulse the onion for the shell to a paste in a food processor. Add the lean mince, bulgur, spices, salt and pepper and process, adding iced water a spoonful at a time, until you have a smooth, pliable dough. Chill for 30 min.
4. With damp hands, roll an egg-sized piece into a ball, then push your finger in and turn it against your palm to make a thin, even shell. Spoon in 1 tbsp filling, pinch closed and shape into a torpedo with pointed ends.
5. Heat the frying oil to 175°C (350°F). Fry 4–5 at a time for 4–5 min, turning, until deep brown and crisp. Drain on kitchen paper.
6. Serve warm with lemon wedges, yogurt or tahini sauce.

Tips

• Wet your hands often; it stops the shell from cracking.
• Shaped kibbeh freeze well on a tray; fry them straight from frozen for 6–7 min.

Sources

Written in our own words after cross-checking these recipes:

Falasteeni Foodie Unicorns in the Kitchen The Mediterranean Dish