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Minced Beef and Bulgur Kibbeh

Eleanor Craig
Kibbeh, a quintessential Middle Eastern delicacy, combines the nutty richness of bulgur wheat with the savory depths of spiced beef. Originating from Levantine kitchens, this dish marries textures with the delicate crunch of the outer shell and the succulent minced beef filling. Perfect for gatherings, Kibbeh's bold flavors and aromatic spices enrich any dining setting.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Middle Eastern
Servings 6 portions
Calories 452 kcal

Ingredients
 
 

Kibbeh Shell

  •  
    1 cup fine bulgur wheat - soaked and drained
  •  
    400 grams minced beef - lean
  • Ripe yellow onion on a white background1 medium onion - finely chopped
  • Ground black pepper pile, paths, top1 teaspoon ground black pepper
  • wooden bowl of salt1 teaspoon salt
  • ground cumin½ teaspoon cumin
  • allspice powder and wooden spoon½ teaspoon allspice

Filling

  •  
    300 grams minced beef
  • Ripe yellow onion on a white background1 medium onion - chopped
  • allspice powder and wooden spoon½ teaspoon allspice
  • Heap of ground cinnamon and cassia cinnamon sticks½ teaspoon cinnamon
  • Raw pine nuts in bowl¼ cup pine nuts - toasted
  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil
  • wooden bowl of salt1 teaspoon salt

Instructions
 

  • Rinse and soak the bulgur wheat in warm water for 10 minutes, then drain well. Squeeze out any excess water using a clean cloth.
  • In a food processor, combine soaked bulgur, 400g minced beef, onion, black pepper, salt, cumin, and allspice. Pulse until a dough-like consistency forms. The mixture should be smooth and cohesive.
  • Transfer the shell mixture to the refrigerator while preparing the filling.
  • In a skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
  • Add the 300g minced beef to the onions, cooking until browned and fully cooked through, approximately 10 minutes.
  • Stir in allspice, cinnamon, and salt, combining well with the beef mixture.
  • Add toasted pine nuts to the mixture, stirring to distribute evenly. Allow the filling to cool slightly.
  • Preheat the oven to 180°C (350°F).
  • Take a small amount of the shell mixture, about the size of a golf ball, and form it into a thin patty.
  • Place a spoonful of the beef filling in the center of the patty, then mold bulgur shell around it, forming an oval shape.
  • Repeat this process until all the shell mixture and filling are used.
  • Place the kibbeh on a baking sheet lined with parchment paper and bake for 20 minutes or until the kibbeh is firm and browned.

Notes

For a crispy outer shell, consider pan-frying the kibbeh briefly after baking. Alternatively, kibbeh can be deep-fried for indulgent crunch. If desired, substitute the beef filling with a vegetarian option using sautéed mushrooms and walnuts.

Nutrition

Calories: 452kcalCarbohydrates: 23gProtein: 24gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 83mgSodium: 860mgPotassium: 510mgFiber: 5gSugar: 2gVitamin A: 11IUVitamin C: 3mgCalcium: 46mgIron: 3mg
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