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Syrian Kibbeh (Fried Bulgur Meat Dumplings)

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A beloved Middle Eastern delicacy made from a crispy golden shell of bulgur wheat and meat, stuffed with a savory mix of ground beef, onions, and toasted nuts — perfectly spiced and irresistibly crunchy on the outside, tender on the inside.

Ingredients

Units Scale
  • For the Shell:
  • 2 cups fine bulgur wheat
  • 1/2 lb lean ground beef
  • 1 small onion, grated
  • 1 tsp allspice
  • 1/2 tsp black pepper
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • Cold water, as needed
  • For the Filling:
  • 1/2 lb ground beef or lamb
  • 1 small onion, finely chopped
  • 1/4 cup pine nuts or chopped walnuts
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • Salt and pepper to taste
  • 1 tbsp olive oil or ghee
  • For Frying:
  • Vegetable oil, for deep frying

Instructions

  1. Soak bulgur in warm water for 20 minutes. Drain and squeeze out excess water.
  2. In a bowl, mix soaked bulgur with ground beef, grated onion, and spices. Knead until dough-like, adding small amounts of water if needed. Chill mixture.
  3. In a skillet, heat olive oil and sauté onion until translucent. Add ground meat and cook until browned. Stir in nuts, cinnamon, allspice, salt, and pepper. Let cool.
  4. Wet hands and shape a golf ball-sized portion of bulgur dough. Press your thumb into the center to form a hollow shell. Fill with 1–2 tsp of the meat mixture and seal carefully into an oval shape with pointed ends.
  5. Heat oil in a deep pan to 350°F (175°C). Fry kibbeh in batches until golden brown and crispy, about 4–6 minutes. Drain on paper towels.
  6. Serve hot with lemon wedges or yogurt dip.

Notes

  • Chilling the shell mixture makes shaping easier.
  • Seal edges well to avoid bursting while frying.
  • Use ice water when forming shells to prevent sticking and cracking.
  • Can be frozen before frying and cooked straight from frozen.

Nutrition

Find it online: https://yumfoodusa.com/syrian-kibbeh-fried-bulgur-meat-dumplings/