Kibbeh (Lebanese Stuffed Lamb Dumplings)

Lebanon | Prep: 45 min | Cook: 25 min | Total: 1 hr 10 min | Makes about 20 pieces

About Kibbeh

Kibbeh is Lebanon's most celebrated dish, existing in dozens of forms across the Levant. The fried torpedo (kibbeh mekleyeh) is perhaps the most iconic: an outer shell of fine bulgur wheat and raw minced lamb formed around a filling of spiced cooked meat and toasted pine nuts, then fried to a shattering, golden crust. The contrast between the crispy exterior and the fragrant, yielding inside is extraordinary. In Lebanon, a cook's skill is often judged by the thinness and evenness of her kibbeh shell.

Ingredients

For the kibbeh shell:

• 2 cups fine bulgur wheat (Grade #1 — the finest grind)

• 500g very lean lamb mince, ground twice

• 1 small onion, grated

• 1 tsp salt, ½ tsp allspice, ¼ tsp cinnamon, ¼ tsp black pepper, ¼ tsp cumin

• 2–3 tbsp cold water as needed

For the filling:

• 300g lamb mince

• 1 medium onion finely diced, 3 tbsp pine nuts toasted, 1 tbsp olive oil

• ½ tsp allspice, ¼ tsp cinnamon, salt and pepper to taste

To fry:

• Neutral oil for deep-frying

Directions

1. Prepare Bulgur: Rinse fine bulgur in cold water and drain thoroughly. Spread on a clean towel and press out excess moisture.

2. Make the Shell Mixture: Combine drained bulgur, raw lamb mince, grated onion, and spices. Knead by hand for 5–8 minutes until smooth and pliable. Add cold water a tablespoon at a time if the mixture cracks. Refrigerate while you make the filling.

3. Cook the Filling: Fry diced onion until golden. Add lamb mince and cook until browned. Add allspice, cinnamon, salt, and pepper. Stir in toasted pine nuts. Cool completely.

4. Shape the Kibbeh: Wet your hands. Take a portion of shell mixture (about the size of a golf ball). Mould around your index finger to form a hollow oval shell, about 7 cm long with walls as thin as possible (3–4 mm). Fill with 1 tsp of cooled filling. Seal the opening and form a pointed torpedo shape.

5. Fry: Heat oil to 180°C. Fry kibbeh in batches for 4–5 minutes, turning occasionally, until deep golden brown and cooked through.

6. Drain and Serve: Drain on paper towels. Serve hot with yogurt and pita.

Cooking Tips

• Cold Hands: Keep your hands cold and wet while shaping. Warmth softens the fat in the meat, making the shell crack during frying.

• Fine Bulgur Only: Coarser bulgur (Grade #2 or #3) will not bind properly into a smooth shell.

• Consistent Wall Thickness: The shell must be evenly thin throughout. Practice makes perfect.

Nutrition Facts (per 3–4 pieces, based on 6 servings)

• Calories: ~480 kcal

• Total Fat: 28g

• Saturated Fat: 9g

• Cholesterol: 105mg

• Sodium: 480mg

• Total Carbohydrates: 34g

• Dietary Fiber: 5g

• Sugars: 2g

• Protein: 26g