Lebanese Kibbeh Croquettes (Print Version)

Golden bulgur and spiced meat croquettes, crisped by frying or baking, inspired by Lebanese flavors.

# What You'll Need:

→ Kibbeh Dough

01 - 1 cup fine bulgur wheat
02 - 1.1 lbs lean ground beef or lamb
03 - 1 small onion, finely chopped
04 - 1 tsp salt
05 - 1 tsp ground allspice
06 - 1/2 tsp ground cinnamon
07 - 1/2 tsp black pepper
08 - 2 tbsp cold water, as needed

→ Filling

09 - 9 oz ground beef or lamb
10 - 1 small onion, finely chopped
11 - 1/2 cup pine nuts
12 - 1 tbsp olive oil
13 - 1/2 tsp ground allspice
14 - 1/4 tsp ground cinnamon
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper

→ For Cooking

17 - About 2 cups vegetable oil for frying
18 - Olive oil for brushing, if baking

# Steps to Follow:

01 - Rinse the bulgur in cold water and drain well. Allow it to sit for 10 minutes to soften.
02 - Combine softened bulgur, ground meat, onion, salt, allspice, cinnamon, and black pepper in a large bowl. Knead thoroughly, adding cold water as needed to achieve a smooth, cohesive dough. Cover and refrigerate.
03 - Heat olive oil in a skillet over medium heat. Sauté onions until softened, about 3 minutes. Add ground meat and brown thoroughly, breaking up lumps.
04 - Stir in pine nuts, allspice, cinnamon, salt, and black pepper. Cook for an additional 3 to 4 minutes until pine nuts turn golden. Remove from heat and let cool slightly.
05 - With wet hands, take a golf ball-sized portion of dough and flatten it into a thin oval shell. Place 1 to 2 teaspoons of filling in the center. Pinch edges to seal and form a torpedo shape.
06 - Continue shaping remaining dough and filling into kibbeh croquettes.
07 - Heat vegetable oil in a deep pan to 350°F. Fry kibbeh in batches for 4 to 5 minutes until deep golden brown. Drain on paper towels.
08 - Preheat oven to 390°F. Arrange kibbeh on a parchment-lined baking sheet and brush with olive oil. Bake for 25 to 30 minutes, turning halfway, until crisp and golden.

# Additional Tips::

01 -
  • These crispy golden croquettes are addictively crunchy on the outside with a spiced, tender filling that surprises you with every bite.
  • Once you master the shaping, you'll find yourself making them for every gathering because people genuinely cannot stop eating them.
  • They freeze beautifully, so you can fry them straight from the freezer whenever hunger strikes.
02 -
  • Cold hands and cold water are your secret weapons—they prevent the dough from sticking and tearing, and they keep the butter in the filling from melting into the surrounding dough.
  • Don't skip the resting period for either the bulgur or the finished dough; patience here transforms a mediocre kibbeh into one that holds its shape beautifully and tastes balanced.
  • If your filling breaks through the dough while shaping, you've either added too much filling or the dough is too thin—start over with a thicker shell and less filling.
03 -
  • If the dough feels too sticky, chill it longer; if it cracks when you shape it, add another tablespoon of cold water and knead again.
  • Pine nuts can burn in seconds, so toast them in a dry skillet and watch them constantly—the moment they smell fragrant, they're done.
  • The most common mistake is overfilling the kibbeh, which causes them to burst open or feel doughy in the center; use a modest teaspoon of filling and trust that it's enough.
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