Lebanese Meat Kibbeh with Mint and Pine Nuts

Traditional Middle Eastern Delicacy

Savory bulgur wheat and minced beef, filled with aromatic pine nuts and fresh mint, this dish is a celebration of flavors and textures.

1 h 30 min
8
Intermediate

Ingredients

Kibbeh Shell

2 cups fine bulgur wheat

1 lb ground beef

1 large onion

finely chopped

1 tsp allspice

1 tsp salt

½ tsp black pepper

¼ cup water

if needed

Filling

1 lb ground beef

½ cup pine nuts

toasted

1 small onion

finely chopped

½ cup fresh mint

chopped

1 tsp seven spice blend

1 tsp salt

2 tbsp olive oil

Mint Sauce

1 cup thick yogurt

1 bunch fresh mint

finely chopped

2 cloves garlic

minced

1 tbsp lemon juice

Salt to taste

Preparation

Preparing the Kibbeh Shell

Rinse and Drain Bulgur

Rinse bulgur wheat under cold water and drain.

Combine Ingredients

In a large bowl, combine bulgur, ground beef, onion, allspice, salt, and pepper.

Mix and Knead

Mix well and knead until smooth, adding water if necessary.

Use a food processor to achieve a fine kibbeh shell mixture.

Preparing the Filling

Heat Oil

Heat olive oil in a pan over medium heat.

Cook Onions and Beef

Sauté onions until golden, then add the ground beef and cook until browned.

Add Nuts and Spices

Stir in pine nuts, mint, seven spice, and salt. Cook for another 5 minutes and set aside.

Ensure the filling is cool before stuffing into the kibbeh.

Cooking Process

Forming the Shells

Shape 2 tbsp of kibbeh shell mix into an oval and hollow it with your finger.

Stuffing

Fill the hollow shell with the meat filling, then seal it.

Frying

Heat vegetable oil in a deep fryer to 350°F and fry kibbeh until golden brown.

Maintain oil at medium-high heat during frying.

Plating & Serving