Fried or Baked Kibbeh
Kibbeh is a beloved Middle Eastern staple that has become a classic in Brazilian homes. These oval-shaped bulgur and spiced meat patties are crispy on the outside and tender inside — perfect as a snack, appetizer, or main dish served with yogurt sauce.
🛒 Ingredients
40 servings
- 500 g ground beef or lamb
- 500 g fine bulgur wheat
- 1 raw egg
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- ½ tsp ground black pepper
- 10 pitted black olives, chopped
- 1 bunch fresh parsley, chopped
- A few fresh mint leaves, chopped
- Salt to taste
- Oil for frying (or olive oil for baked version)
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Directions
- 1
Cover the bulgur with cold water and soak for 20 minutes. Drain and squeeze firmly to remove excess moisture.
- 2
In a large bowl, combine the ground meat with garlic, onion, pepper, olives, parsley, mint and salt. Mix well.
- 3
Add the raw egg and mix until fully incorporated and the mixture holds together.
- 4
Add the drained bulgur and knead with your hands for 2–3 minutes until the dough is smooth and compact.
- 5
Shape into oval football-like patties, about 6–7 cm long, pressing firmly so they hold their shape.
- 6
To fry: heat oil to 175 °C and fry kibbeh for 4–5 minutes, turning until golden. Drain on paper towels. To bake: place on an oiled tray, brush with olive oil, and bake at 200 °C for 25–30 minutes until golden.
💡 Chef's Tip
The key to kibbeh that doesn't fall apart is squeezing the bulgur very dry and kneading the mixture until sticky. Raw kibbeh freeze beautifully — cook them straight from frozen without thawing.
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