Hot appetizers · The home kitchen
Fried Kibbeh
Fried kibbeh combines a crisp bulgur-and-beef shell with a savory onion and meat center. Shaping takes practice, so small portions and damp hands help make the process manageable. The filling is cooked and cooled before assembly, and a thermometer checks that the outer meat layer is fully cooked after frying. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Fried Kibbeh recipe
- Serves
- 6
- Prep
- 75 min
- Cook
- 30 min
- Rest / chill
- 30 min
- Total
- 135 min
Ingredients
- Shell: 150 g fine bulgur, 300 g lean ground beef, 80 g grated onion, 1 tsp salt, 1/2 tsp allspice
- Filling: 200 g ground beef, 120 g finely chopped onion, 30 g pine nuts, 15 ml olive oil, 1/4 tsp cinnamon, 1/2 tsp salt
- 300 ml cold water for soaking bulgur
- 1 litre neutral oil for frying
Method
Soak bulgur in cold water 15 minutes, then drain and squeeze very dry in a clean towel.
For filling, soften onion in olive oil 6 minutes, add beef, cinnamon and salt and cook to 71°C/160°F. Stir in pine nuts and cool completely.
Process shell beef with grated onion, salt and allspice until tacky. Add drained bulgur and pulse until cohesive. Chill 15 minutes.
With damp hands divide shell into 16 portions. Hollow each into a thin cup, add a teaspoon of cooled filling, close and shape into an oval with pointed ends. Repair cracks with damp fingers and chill 15 minutes.
Heat oil 5 cm deep to 175°C/350°F. Fry in batches for 5–7 minutes until deep golden and the meat shell reaches 71°C/160°F. Drain on a rack.
Make it your own.
- Keep shell mixture cold while working.
- Do not overfill; a clean sealed edge helps prevent splitting.