Crispy Kibbeh with Rice, Greens & Dates
Aleppo-style lamb kibbeh—crispy fried shells with spiced meat inside—served with fluffy rice, tangy salad, stuffed grape leaves, and sweet dates. A complete Syrian dinner in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 28g
Ingredients
- ½ lb ground lamb
- ½ cup bulgur wheat
- ½ medium onion, finely diced
- 2 tbsp pine nuts
- 1 cup white rice
- 6 leaves jarred stuffed grape leaves
- 6 whole pitted dates
Instructions
- 1
Soak bulgur in 0.5 cup warm water for 5 minutes until softened.
- 2
Start rice: boil 2 cups salted water, add rice, reduce heat, cover until tender, ~15 min.
- 3
Brown lamb with diced onion in a skillet over medium-high heat, breaking it apart, ~5 min.
- 4
Drain bulgur, squeeze dry, fold into meat with pine nuts, salt, and pepper. Cool 2 minutes.
- 5
Heat 1 inch neutral oil in a heavy skillet to 350°F. Form 4 oval kibbeh by hand or mold, then fry until golden-brown all over, ~6 min total.
- 6
Warm grape leaves in same oil 30 seconds. Plate kibbeh, rice, warmed grape leaves, dates, and a tangy salad on the side.
Tools you’ll need
- medium saucepan
- 12-inch heavy skillet
- instant-read thermometer
- slotted spoon
- paper towels
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