Crispy Syrian Kibbeh Mahshi with Pine Nut Filling
Enjoy this delightful Middle Eastern dish featuring perfectly seasoned ground meat encased in a crispy, bulgur wheat shell, filled with aromatic pine nuts.
Preparation
Get these tasks done before you start cooking.
Preparing the Kibbeh Shell
- 1
Soak Bulgur
Rinse the bulgur under cold water and soak it for 30 minutes. Drain thoroughly.
- 2
Mix Shell Ingredients
In a large bowl, mix the soaked bulgur, ground meat, chopped onion, cumin, allspice, salt, and pepper until well combined.
- 3
Chill Mixture
Chill the mixture in the refrigerator for at least 1 hour.
Tip: Always chill the kibbeh mixture for an hour to make forming the shells easier.
Preparing the Pine Nut Filling
- 1
Sauté Onion
Heat olive oil in a pan over medium heat. Sauté the chopped onion until translucent.
- 2
Brown Meat
Add the ground meat and cinnamon. Cook until the meat is browned.
- 3
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.
Tip: Test the seasoning by frying a small sample and adjust as needed.
How to Make Crispy Syrian Kibbeh Mahshi with Pine Nut Filling
Total time: 3 h 20 min · Yields 6 servings
- 1
Shaping the Kibbeh
Form the chilled bulgur mixture into small oval shells with your thumb.
- 2
Stuffing the Kibbeh
Fill each shell with a spoonful of the pine nut filling and close securely.
- 3
Frying the Kibbeh
Heat oil in a deep pan and fry each kibbeh until golden brown.
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