Kibbeh Maqliyeh (Fried Stuffed Lebanese Kibbeh)
Local name: كبة مقلية
In short: Football-shaped bulgur and lamb shells filled with spiced lamb, onion and pine nuts, fried until crisp outside and tender within. It takes about 2 h 10 min in total and makes 8 servings.
- Prep
- 1 h 30 min
- Cook
- 40 min
- Resting
- 1 h
- Total
- 2 h 10 min
- Servings
- 8
- Difficulty
- Challenging
- Calories
- 430 kcal
Kibbeh maqliyeh is the fried kibbeh of Lebanese mezze tables and holiday spreads: a thin shell of lamb and fine bulgur, filled with spiced lamb, onion and pine nuts and shaped like a small football. The shell turns crunchy in hot oil while the inside stays juicy. It is a project, best done with a helper and a bowl of ice water, but the shaped kibbeh freeze well, so a big batch pays off.
Instructions
- For the filling, cook the chopped onions in the olive oil over medium heat for 6 minutes until soft. Add the ground lamb and cook for 8 minutes, breaking it up, until browned. Stir in the salt, allspice, cinnamon, sumac and pine nuts. Drain off the fat and cool completely.
- Soak the bulgur in cold water for 15 minutes, then drain and squeeze it dry with your hands.
- Process the lamb chunks, grated onion, salt, allspice, cinnamon and pepper in a food processor until very smooth, adding ice water by the spoonful. Add the bulgur and process until you have a smooth, sticky paste. Chill for 30 minutes.
- Dip your hands in ice water. Take a ball of shell paste the size of an egg (about 50 g / 1 3/4 oz), hold it in your palm and poke a finger into the center. Rotate and press to make a thin cup with walls about 3 mm (1/8 in) thick.
- Fill the cup with 1 tbsp of the cooled filling. Pinch the opening closed, smooth the seam and shape into an oval with pointed ends, about 8 cm (3 in) long. Chill the shaped kibbeh for 30 minutes.
- Heat the frying oil in a deep pot to 175°C (350°F). Fry 4 or 5 kibbeh at a time for 4 to 5 minutes, turning, until deep brown and cooked through (71°C / 160°F). Drain on paper towels.
- Serve hot with lemon wedges or a tahini sauce.
Tips
- Keep the shell paste and your hands cold. Ice water makes the paste easier to shape and stops the shell from cracking in the oil. Chill the shaped kibbeh before frying, or freeze them for even firmer results.
- To bake instead of fry, brush the kibbeh with oil and bake at 220°C (425°F) for 25 minutes, turning once. Frozen kibbeh can be fried straight from the freezer, adding 2 minutes.
Questions and answers
Can I freeze kibbeh?
Yes. Freeze the shaped, uncooked kibbeh on a tray, then bag them for up to 3 months. Fry them straight from frozen.
Why did my kibbeh burst in the oil?
The shell was probably too thin or not sealed well, or the filling was still hot or wet. Cool and drain the filling, seal the ends firmly and chill the shaped kibbeh before frying.
Can I use beef instead of lamb?
Yes, lean beef round works, though lamb gives the traditional flavor. The shell needs very lean meat, so trim off all the fat.
How long does it take to make Kibbeh Maqliyeh (Fried Stuffed Lebanese Kibbeh)?
About 2 h 10 min in total: 1 h 30 min of preparation and 40 min of cooking.
How many calories are in Kibbeh Maqliyeh (Fried Stuffed Lebanese Kibbeh)?
About 430 kcal per serving, with 19 g of protein, 28 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 28 g |
| Fat | 27 g |
| Fiber | 6 g |
| Sugar | 3 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
