Fried kibbeh (bulgur & meat parcels)
- Soha Darwish
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Makes 22 kibbeh
More effort
Prep: 30 mins
Cook: 30 mins
plus soaking and cooling
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Enjoy this Middle Eastern meze dish made with bulgur wheat, minced meat and aromatic spices
Dairy-free
Egg-free
High-protein
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
-
325g fine bulgur wheat
-
500g lean beef or lamb mince
-
1 small onion
roughly chopped
-
½ tsp ground cinnamon
-
1 tsp Arabic mixed spice
or use a standard ground mixed spice
-
vegetable oil
for frying
-
yogurt, hummus, salad and lemon wedges
to serve
For the filling
-
1 tbsp olive oil
-
1 onion
finely chopped
-
250g beef or lamb mince
-
2 tbsp pine nuts
(optional)
-
pinch of Arabic mixed spice
or use a standard ground mixed spice
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Nutrition: Per kibbeh
- kcal154
- fat8g
- saturates1g
- carbs12g
- sugars1g
- fibre1g
- protein10g
- salt0.28g
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Method
-
step 1
For the filling, heat the oil in a frying pan over a medium heat. Cook the onion for 10 mins until softened. Stir in the mince and cook until well browned. Stir through the pine nuts (if using) and season well with salt, pepper and a pinch of the spice mix. Remove from the heat and set aside to cool completely.
-
step 2
Meanwhile, tip the bulgur wheat into a bowl and cover with cold water. Set aside to soak for 20 mins. Drain well.
-
step 3
Add the drained bulgur to a food processor along with the 500g mince, chopped onion, 1 tsp salt, ½ tsp black pepper and dried spices. Whizz until smooth, adding in a couple of tablespoons of water if the mixture feels a little dry.
-
step 4
Wet your hands and scoop out a small portion (roughly 65g) of the kibbeh mixture. Shape it into a ball (you should get 22 balls in total), then gently hollow out the centre with your finger to create a shell.
-
step 5
Spoon a little of the cooled filling into the centre, then carefully seal the opening. Shape into an oval with slightly pointed ends. Repeat with the remaining mixture.
-
step 6
Half-fill a heavy-bottomed pan with vegetable oil and heat to 180C or until a cube of bread browns within 30 seconds. Fry the kibbeh in batches for 4-5 mins, turning occasionally until crisp and golden. Remove using a slotted spoon and drain on kitchen paper. Serve with yogurt, hummus, salad and lemon wedges for squeezing over.
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