Kibbeh (Lamb and Bulgur Wheat Croquettes)

Lamb and Bulgur Wheat Croquettes (Kibbeh)

Lamb and Bulgur Wheat Croquettes (Kibbeh)

These spiced croquettes are a classic Middle Eastern snack.Todd Coleman

These spiced croquettes are a classic Middle Eastern snack. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing.

Kibbeh (Lamb and Bulgur Wheat Croquettes)
These spiced croquettes are a classic Middle Eastern snack.
Yield: serves 6-8

For the Shell

  • 1 lb. ground lamb
  • 1 14 cups fine bulgur wheat (No. 1), soaked in warm water for 10 minutes, drained
  • 1 tsp. kosher salt
  • 1 tsp. ground cumin
  • 12 tsp. ground coriander
  • 1 small yellow onion, minced
  • Freshly ground black pepper, to taste

For the Filling

  • 2 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 large yellow onion, minced
  • 8 oz. ground chuck
  • 2 tsp. ground cinnamon
  • 2 tsp. ground allspice
  • Kosher salt and freshly ground black pepper, to taste
  • 13 cup lightly toasted pine nuts
  • Canola oil, for frying

Instructions

  1. Make the shell: Place lamb, bulgur wheat, salt, cumin, coriander, onion, and pepper in a food processor, and process until a smooth paste forms, about 30 seconds; set aside.
  2. Make the filling: Heat oil in a 4-qt. saucepan over medium-high heat; add garlic and onion, and cook, stirring, until soft, about 5 minutes. Add chuck, cinnamon, allspice, and salt and pepper, and cook, stirring, until browned, about 10 minutes. Remove from heat, and stir in pine nuts.
  3. Form 2 tbsp. shell mixture into a thin disk; place 1 tbsp. filling in center, and mold disk around filling, forming a football shape. Repeat with remaining shell mixture and filling.
  4. Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 325°. Working in batches, fry croquettes until golden brown, about 5 minutes.