KibbehBulgur and Lamb Croquettes

Name: Kibbeh (Bulgur and Lamb Croquettes)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Lebanon
Ingredients: 250 g Bulgur (rinsed); 180 ml Water; 350 g Ground Lamb; 100 g Onion (finely chopped); 150 g Ground Lamb; 50 g Onion (finely chopped); 60 g Pine Nuts; 10 g Baharat; 10 g Salt; 3 g Black Pepper; 600 ml Vegetable Oil

These Lebanese croquettes have a tender bulgur and lamb shell wrapped around a fragrant lamb and pine nut filling. Fried until deeply golden, they are crisp outside and savory and juicy in the center.

Prep

Cook

20m

Serves

Estimated

Nutrition

Per serving

1276kcal

Calories

21g

Protein

119g

Fat

36g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Shell

250g
Bulgur (rinsed)
180ml
Water
350g
Ground Lamb
100g
Onion (finely chopped)

Filling

150g
Ground Lamb
50g
Onion (finely chopped)
60g
Pine Nuts

Shell

10g
Baharat
10g
Salt
3g
Black Pepper

Frying

600ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Soak the bulgur in the water for 15 minutes, until softened, then drain well and squeeze out any excess moisture.
02
Transfer the softened bulgur to a food processor with the ground lamb, onion, baharat, salt, and black pepper. Process until the mixture is fine and cohesive, then refrigerate for 20 minutes.
03
Cook the ground lamb and onion in a skillet over medium heat until the meat reaches 71°C (160°F) and the onion is soft. Stir in the pine nuts, then cool the filling.
04
Divide the shell mixture into equal portions. Shape each around a small spoonful of filling, seal well, and form into oval croquettes.
05
Heat the vegetable oil to 175°C (350°F) and fry the kibbeh in batches for 4 to 6 minutes, until deep golden, crisp, and 71°C (160°F) in the center. Drain well before serving.

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