Kibbeh

Ingredients

• For shell: 2 cups fine bulgur, 400g lean beef mince, 1 onion, 1 tsp allspice, salt
• For filling: 300g beef mince, 1 onion, 1 tsp cinnamon, 1 tsp allspice, toasted pine nuts
• Oil for frying

Instructions

1. Soak the bulgur, then blend with the mince, onion and spices into a smooth paste for the shell.
2. Cook the filling mince with the onion, spices and pine nuts.
3. Take a ball of shell paste, hollow it, fill it, and seal into a torpedo shape.
4. Deep-fry until deep golden and crisp.

Serving suggestions

• Serve with yoghurt or a squeeze of lemon.

Storage & reheating

Uncooked kibbeh freeze well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions