Crispy Kibbeh with Tahini & Fries
Aleppo-style fried kibbeh — bulgur-crusted lamb shells with a savory fill, served with creamy tahini sauce and golden shoestring fries. A complete Syrian dinner in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 24g
Ingredients
- ½ lb ground lamb
- ¾ cup bulgur wheat, fine
- ½ medium yellow onion
- ¼ cup pine nuts
- ½ cup tahini
- 2 medium potato, starchy
- 1 whole lemon
Instructions
- 1
Soak bulgur in 0.75 cup hot water for 10 minutes until softened and water is absorbed.
- 2
While bulgur soaks, peel and cut potatoes into thin shoestring sticks. Heat neutral oil in a deep skillet to 350°F.
- 3
Brown ground lamb in a separate small pan, breaking up clumps, until no pink remains, about 5 minutes. Stir in diced onion and pine nuts; cook 2 minutes until fragrant. Season with salt and pepper.
- 4
Fry potato sticks in batches until golden and crispy, about 4 minutes per batch. Drain on paper towels; season with salt.
- 5
Knead cooled bulgur with 0.25 tsp salt until it comes together into a paste. Wet hands, then form a kibbeh: take 2 tbsp mixture, hollow out center with your thumb, stuff with 1 tbsp lamb filling, seal shut into an oval.
- 6
Fry kibbeh in 350°F oil until deep golden brown on all sides, about 3 minutes. Drain on paper towels.
- 7
Whisk tahini with juice of 1 lemon and 0.25 cup water until pourable and creamy. Season with salt and pepper.
- 8
Serve kibbeh with tahini sauce and fries on the side.
Tools you’ll need
- deep skillet or Dutch oven
- instant-read thermometer
- paper towels
- small pan
- wooden spoon
- measuring spoons and cups
- whisk
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