Crispy Beef Kibbeh

Ingredients

• ½ lb ground beef
• 1 cup bulgur wheat
• ½ medium onion, finely minced
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup ice water
• ½ lb ground beef
• ½ medium onion, finely diced
• ¼ cup pine nuts
• ¼ tsp ground cumin
• ⅛ tsp ground cinnamon
• ¼ tsp salt
• ⅛ tsp black pepper
• 2 cups vegetable oil
• ½ cup plain yogurt
• 2 tbsp fresh lemon juice

Instructions

1. 1

   Heat 1 tbsp oil in a skillet over medium-high heat. Add diced onion and cook 3 minutes until softened.

2. 2

   Add 0.5 lb ground beef, breaking it apart, and cook 5 minutes until browned. Drain excess fat.

3. 3

   Stir in pine nuts, cumin, cinnamon, salt, and pepper. Cook 2 minutes, then set aside to cool.

4. 4

   Rinse bulgur under cold water until water runs clear. Squeeze out excess moisture.

5. 5

   In a bowl, combine 0.5 lb ground beef, bulgur, minced onion, cumin, cinnamon, salt, and pepper.

6. 6

   Gradually add ice water while mixing with your hands until mixture resembles damp breadcrumbs and holds together.

7. 7

   Wet your hands and form 2 tbsp dough into an oval. Create an indentation with your thumb and fill with 1 tsp beef filling. Seal edges and shape into a torpedo.

8. 8

   Heat 2 cups oil to 350°F in a deep pot or Dutch oven.

9. 9

   Fry kibbeh in batches 3-4 minutes until deep golden brown on all sides. Transfer to paper towels.

10. 10

    Mix yogurt with lemon juice and serve alongside warm kibbeh with fresh vegetables.

Tools you’ll need

• 12-inch skillet
• 5-quart Dutch oven or deep pot
• candy/deep-fry thermometer
• fine-mesh colander
• mixing bowls
• paper towels
• slotted spoon
• knife and cutting board

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