Print

Crispy Syrian Kibbeh Meatballs Recipe with Bulgur Wheat Pine Nuts Easy

crispy syrian kibbeh meatballs - featured image
Print Recipe

These crispy Syrian kibbeh meatballs combine bulgur wheat, spiced ground meat, and toasted pine nuts for a flavorful, crunchy exterior and tender center. Perfect for a quick, comforting Middle Eastern dish that pleases the whole family.

Ingredients

Scale
  • 1 cup fine bulgur wheat (soaked and drained well)
  • 1 pound ground lean beef or lamb
  • 1 small onion, finely grated
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • 1/2 pound ground beef or lamb (for filling)
  • 1 small onion, finely chopped
  • 1/3 cup pine nuts, lightly toasted
  • 1/2 tsp ground cinnamon
  • Salt and pepper, to taste
  • 2 tbsp olive oil (for sautéing)
  • Vegetable oil or light olive oil (about 3 cups for deep frying)

Instructions

  1. Soak 1 cup of fine bulgur wheat in cold water for about 20 minutes until softened but still slightly chewy. Drain thoroughly using a fine mesh strainer, pressing out excess water.
  2. In a food processor or large bowl, combine soaked bulgur, 1 pound ground beef or lamb, grated onion, allspice, cinnamon, salt, and pepper. Pulse or knead by hand until smooth and sticky. Set aside.
  3. Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add 1/2 pound ground meat, cinnamon, salt, and pepper. Cook until browned and cooked through, about 8-10 minutes. Stir in toasted pine nuts and let cool.
  4. Wet hands with cold water. Take a golf ball-sized portion of the kibbeh shell mixture and flatten into a thin oval or round disc. Place about 1 tablespoon of filling in the center. Fold edges over to seal and shape into an egg-shaped meatball. Repeat with remaining mixture.
  5. Heat vegetable oil in a deep frying pan or pot to 2 inches depth and heat to 350°F (175°C).
  6. Fry 4-5 kibbeh meatballs at a time, turning occasionally, for 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  7. Serve warm with yogurt sauce, fresh salad, or lemon wedges.

Notes

Soak bulgur just enough to soften but keep some chewiness to help kibbeh hold shape. Use lean meat to avoid greasy kibbeh. Maintain oil temperature around 350°F to ensure crispy exterior and fully cooked interior. Wet hands when shaping to prevent sticking. Fry in batches to avoid overcrowding and temperature drop. For gluten-free version, substitute bulgur with quinoa.

Nutrition

Keywords: kibbeh, Syrian kibbeh, meatballs, bulgur wheat, pine nuts, Middle Eastern recipe, crispy kibbeh, easy kibbeh recipe

Find it online: https://tomyumy.com/crispy-syrian-kibbeh-meatballs-recipe-with-bulgur-wheat-pine-nuts-easy/