Lebanese Fried Kibbeh (Kibbeh Makliyeh)

Rinse 250 g fine bulgur briefly, then cover with cool water by about 1 cm (1/2 inch). Soak for 15 minutes or until tender but not waterlogged. Drain very thoroughly in a fine sieve, pressing out excess water. Keep the drained bulgur ready for the shell.

Heat a dry skillet over medium-low heat. Toast the pine nuts for 2–3 minutes, stirring continuously, until lightly golden; immediately transfer to a plate. They brown quickly.

Heat 2 tbsp olive oil in the skillet over medium heat. Add the finely diced large onion and cook for 4–5 minutes until soft. Add 350 g ground beef, break it up, and cook for 7–9 minutes until browned, any released liquid has evaporated, and the meat reaches 71°C (160°F). Stir in 3/4 tsp salt, 1 tsp allspice, 1/2 tsp cinnamon, and 1/4 tsp black pepper. Fold in the toasted pine nuts.

Spread the filling on a shallow plate and let it cool promptly. Refrigerate until cool before shaping; do not put hot filling into the raw meat shell.

In a food processor, pulse the grated medium onion with the thoroughly drained bulgur until finely textured. Add 500 g cold lean ground beef, 1 tsp salt, 1/2 tsp allspice, 1/2 tsp cinnamon, and 1/2 tsp black pepper. Process in short pulses until a smooth, cohesive dough forms. Add ice-cold water, 1 tbsp at a time, only if needed; avoid making the dough wet. Work in two batches if your processor is small. Keep the raw mixture cold.

Divide the shell dough into 24 roughly equal portions (approximately 40–50 g each, depending on moisture). Divide the cooled filling into 24 portions (about 24–26 g each). Keep unused shell mixture refrigerated while working.

Moisten your hands lightly with cold water. Roll one shell portion into a ball; press your index finger into the center and rotate to form a thin-walled hollow, about 3–4 mm thick. Add one portion of filling without overpacking. Pinch the opening closed and shape into a pointed oval, roughly 8–9 cm long. Smooth over cracks with damp fingers. Repeat with the remaining portions.

Arrange on a tray in a single layer and refrigerate for 30 minutes to firm up. Keep chilled until ready to fry; do not leave raw meat at room temperature while preparing batches.

Pour 1–1.5 L neutral oil into a heavy pot, ensuring the pot is no more than one-third full. Heat to 175°C (347°F) using an oil thermometer. Keep the oil between 170–180°C (338–356°F); never leave hot oil unattended.

Lower 4–6 kibbeh at a time carefully into the oil without overcrowding. Fry for approximately 5–7 minutes, turning gently, until evenly deep golden and the raw-meat shell reaches 71°C (160°F) in the thickest part; verify with a clean instant-read thermometer. Let the oil return to temperature between batches. Cooking time depends on size and oil temperature.

Lift the kibbeh out with a slotted spoon and drain on a wire rack. Serve hot, optionally with lemon wedges or plain yogurt served separately (not included in the ingredient list or nutrition). Makes about 24 kibbeh: 4 per serving.