Cover fine bulgur(250 g) with cold water by 2 cm. Set aside for 30 minutes. The bulgur should soften but not cook — it will be used raw to bind the shell.
Tip
Use fine bulgur only. Coarse bulgur won't bind into a paste and the shells will crack while frying.
Step 02 of 06
Cook the filling
2 łyżka
2 szt
400 g
50 g
1 łyżeczka
1 łyżeczka
2 łyżeczka
1 łyżeczka
Chop onion (for filling)(2 szt) finely. Heat olive oil(2 łyżka) in a 28 cm cm pan over medium heat. Cook the onion for 5 minutes until soft. Add ground beef (for filling)(400 g) and break up with a spoon. Cook for 8 minutes until browned and the liquid has evaporated. Add pine nuts(50 g), ground cinnamon(1 łyżeczka), ground allspice(1 łyżeczka), half the salt(2 łyżeczka) and black pepper(1 łyżeczka). Cook for 2 more minutes. Transfer to a plate and cool.
Tip
The filling must be cold before stuffing — warm filling melts the bulgur dough and you can't shape it.
Step 03 of 06
Make the shell dough
250 g
300 g
1 szt
1 łyżeczka
2 łyżeczka
1 łyżeczka
Squeeze fine bulgur(250 g) dry with your hands. Grate onion (for shell)(1 szt) finely (juice and all). In a bowl combine the bulgur, grated onion, ground beef (for shell)(300 g), ground cumin(1 łyżeczka), remaining salt(2 łyżeczka) and black pepper(1 łyżeczka). Knead by hand for 5 minutes until smooth and sticky. If it falls apart, add 2-3 tablespoons of cold water.
Tip
Long kneading isn't a whim — the meat proteins need to develop so the shell holds shape during frying.
Step 04 of 06
Shape the kibbeh
300 g
400 g
Wet your hands with cold water. Take an egg-sized portion of ground beef (for shell)(300 g) dough. Form a ball, press your thumb into the center and hollow it out by rotating in your palm — aim for 5 mm walls. Fill with a spoonful of ground beef (for filling)(400 g), pinch the edges shut and shape into a football with pointed ends. Repeat with the rest — about 18 pieces.
Tip
Walls must be thin and even. Thick walls stay raw inside, uneven ones crack when frying. Wet your hands often.
Step 05 of 06
Deep-fry
500 ml
Heat oil for frying(500 ml) in a pot to 180°C°C. Without a thermometer: drop in a piece of bread — it should brown in 30 seconds. Fry kibbeh in batches of 4-5 for 5-6 minutes until deep brown. Transfer to paper towels.
Warning
Don't crowd the pot — the oil temperature drops and the shells soak up fat instead of browning.
Step 06 of 06
Serve
1 szt
Cut lemon (to serve)(1 szt) into wedges and serve alongside. Lemon juice cuts the richness and is non-negotiable here. Kibbeh is best 5 minutes out of the oil — still crisp, no longer burning hot.
Bon appétit
How did it turn out?
Enjoy — now it's a matter of patience and a good table.
