Beef Kibbeh
- Makes4 servings
- Cook Time50 minutes
- Active time plus cooling20 minutes active
- 2
Kibbeh, a popular dish throughout the Levant, is a spiced mixture of bulgur and ground meat. It may be layered with stuffing in a baking dish and baked or shaped into small portions, filled and fried, with the goal of getting a toasty, browned crust that brings out the nuttiness of the bulgur. In this version, we skip the stuffing and form the mixture into patties, then pan-fry them, rather than deep-fry, for ease. We use ground beef, but you could sub in 12 ounces of ground lamb. Pine nuts add their distinct, slightly resinous flavor to the mix. Toast them in a small skillet over medium-low, shaking the pan frequently, until light golden brown and fragrant, about 4 minutes. Serve the kibbeh, yogurt-tahini sauce and lemon wedges for squeezing with warmed flatbread.
Don’t use coarse or medium bulgur. Fine bulgur, with particles that are very small and flaky, is key for yielding a mixture that holds together when formed into patties. If you can’t find fine bulgur, process medium or coarse bulgur in a spice grinder for 10 to 30 seconds. Don't rinse the bulgur before use because the added moisture will make the meat mixture difficult to shape. If your mixture is very sticky or wet when you attempt to shape it, refrigerate for an additional 10 minutes or so to allow the bulgur to soak up more moisture.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.