Burgul Kibbeh

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One of our favourite snacks, especially during iftar!

After browsing countless recipes and watching endless videos, I finally came up with a version that my family absolutely loves. I'm still not an expert at shaping them perfectly, but these tips have helped me make kibbeh that tastes just like the ones from high-end Arabic restaurants—crispy on the outside with a deliciously juicy filling.

Recipe

For the Kibbeh Casing

• 1 cup fine burgul (fine bulgur wheat)
• ½ cup fine semolina
• 1½- 2 Cups of boiling hot water ( approx)
• 1 medium potato, cooked (don't overcook)
• 1 medium onion, finely chopped or minced
• 1 tbsp cornstarch
• 2 tbsp flour
• Salt, to taste
• Black pepper, to taste
• ½ tsp 7 spice mix
• 1 tsp kibbeh spice mix (adjust to taste)

For the Filling

• 400 g minced beef
• 2 onions, finely chopped
• 1–2 tbsp olive oil
• Salt and black pepper, to taste
• ½ tsp 7 spice mix
• 1–2 tsp kibbeh spice mix (adjust to taste)
• A handful of chopped walnuts
• 1 tsp sumac
• 1 tsp pomegranate molasses
• Finely chopped dill
• Finely chopped parsley

Prepare the Kibbeh Casing

• Combine the burgul and semolina in a bowl.
• Pour in just enough boiling water to cover them. Cover and let it rest for at least 30 minutes.
• If there's any excess water after soaking, drain it well.
• In a food processor, blend the onion with the salt, pepper and spices until finely minced.
• Add the cooked potato and process until smooth.
• Add the soaked burgul mixture and pulse a few times until combined. (Alternatively, simply mix everything together by hand.)
• Add the cornstarch and flour, then knead into a soft, smooth dough.

If the dough feels too dry, add a little water. If it's too sticky, add a little flour until you reach a soft, workable consistency.

Prepare the Filling

• Heat the olive oil in a pan and sauté the onions until soft.
• Add the minced beef and cook until browned and fully cooked.
• Season with the salt, pepper, 7 spice and kibbeh spice.
• Turn off the heat and stir in the chopped walnuts, sumac, pomegranate molasses, dill and parsley leaves.
• Mix well and allow the filling to cool completely before shaping.

Assemble the Kibbeh

• Keep a small bowl of water nearby.
• Wet your hands before shaping each kibbeh to prevent the dough from sticking.
• Take a small portion of dough and flatten it into a disc. (I like using a press to make this easier.)
• Place some filling in the centre, then carefully close and shape into the traditional oval.
• If you notice any cracks, simply dip your finger in water and smooth them over. Make sure there are no cracks, as they can cause the kibbeh to burst while frying.

Freezing

• Arrange the shaped kibbeh on a tray in a single layer and freeze until firm.
• Once frozen, transfer them to zip-top freezer bags.

Frying

• Fry the kibbeh straight from freezer.
• Heat enough oil so the kibbeh can be fully submerged.

Avoid overcrowding the pan, and don't turn them too soon. Let the outer shell set first before flipping to prevent them from breaking.

Tips

• For a quicker finish, I sometimes air fry the frozen kibbeh at 205°C for about 10 minutes, then deep fry them for just a few seconds until beautifully golden and crispy.
• You can also cook them entirely in the air fryer if you prefer, but I personally find they turn out a little drier than the deep-fried version.

• Don't overcook the potato, or the dough may become too soft.
• Always cool the filling completely before shaping.
• Wet hands make shaping much easier.
• Seal any cracks with a little water before frying.
• Fry from frozen for the best results and to help the kibbeh hold its shape.