Kibbeh (Lebanese Fried Bulgur and Meat Croquettes)

Kibbeh is the dish most home cooks in Lebanon and Syria are judged on, a crisp bulgur shell wrapping spiced ground meat and toasted pine nuts. Shaping takes a little practice, but the payoff is a snack that beats anything from a restaurant fryer.

Ingredients

For the shell

• 2 cups fine bulgur wheat, rinsed and drained
• 1 pound lean ground beef or lamb
• 1 small onion, quartered
• 1 tsp salt
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• Ice water, as needed

For the filling

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1/2 pound ground beef or lamb
• 1/3 cup pine nuts
• 1/2 tsp ground allspice
• 1/4 tsp ground cinnamon
• Salt and pepper to taste

• Vegetable oil, for frying

Instructions

1. Make the shell base
   In a food processor, pulse the onion until finely minced. Add the ground meat, salt, allspice, cinnamon, and cayenne, and process until smooth and paste-like.
2. Combine with bulgur
   Knead the meat paste with the rinsed bulgur by hand, adding ice water a tablespoon at a time until the mixture is smooth and pliable. Chill for 30 minutes.
3. Cook the filling
   Heat olive oil in a skillet over medium heat. Saute the chopped onion until soft, then add the ground meat and pine nuts, breaking up the meat as it browns. Season with allspice, cinnamon, salt, and pepper, and cook until fully cooked. Let cool.
4. Shape the kibbeh
   Wet your hands with cold water. Take a golf-ball-sized portion of the shell mixture and form it into a hollow shell in your palm. Fill with a spoonful of the meat filling, then pinch closed and shape into a torpedo or patty.
5. Fry until golden
   Heat about 2 inches of vegetable oil to 350F in a deep pot. Fry the kibbeh in batches for 4-5 minutes, turning occasionally, until deep golden brown. Drain on paper towels and serve warm.

Serve with plain yogurt or a squeeze of lemon for dipping.