Crispy Syrian Kibbeh Mahshi with Pine Nut Filling

Name: Crispy Syrian Kibbeh Mahshi with Pine Nut Filling
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: Fine Bulgur Wheat; Ground Beef or Lamb; Onion, finely chopped; Cumin; Allspice; Salt and Pepper; Olive Oil; Onion, finely chopped; Ground Beef or Lamb; Cinnamon; Pine Nuts; Salt and Pepper

Traditional Middle Eastern Kibbeh with a Crunchy Twist

Enjoy this delightful Middle Eastern dish featuring perfectly seasoned ground meat encased in a crispy, bulgur wheat shell, filled with aromatic pine nuts.

2 h 30 min
6
Advanced

Ingredients

For the Kibbeh Shell

Fine Bulgur Wheat

2 cups

Ground Beef or Lamb

1 lb

Onion, finely chopped

Cumin

1 teaspoon

Allspice

1 teaspoon

Salt and Pepper

to taste

For the Pine Nut Filling

Olive Oil

1 tablespoon

Onion, finely chopped

Ground Beef or Lamb

1/2 lb

Cinnamon

1/2 teaspoon

Pine Nuts

1 cup

Salt and Pepper

to taste

Preparation

Preparing the Kibbeh Shell

Soak Bulgur

Rinse the bulgur under cold water and soak it for 30 minutes. Drain thoroughly.

Mix Shell Ingredients

In a large bowl, mix the soaked bulgur, ground meat, chopped onion, cumin, allspice, salt, and pepper until well combined.

Chill Mixture

Chill the mixture in the refrigerator for at least 1 hour.

Always chill the kibbeh mixture for an hour to make forming the shells easier.

Preparing the Pine Nut Filling

Sauté Onion

Heat olive oil in a pan over medium heat. Sauté the chopped onion until translucent.

Brown Meat

Add the ground meat and cinnamon. Cook until the meat is browned.

Add Pine Nuts

Stir in the pine nuts, and season with salt and pepper. Cook for an additional 5 minutes, then set aside to cool.

Test the seasoning by frying a small sample and adjust as needed.

Cooking Process

Shaping the Kibbeh

Form the chilled bulgur mixture into small oval shells with your thumb.

Wet your hands with cold water when shaping kibbeh to prevent sticking.

Stuffing the Kibbeh

Fill each shell with a spoonful of the pine nut filling and close securely.

Frying the Kibbeh

Heat oil in a deep pan and fry each kibbeh until golden brown.

Fry at medium to high heat for a crispy exterior.

Plating & Serving