Crispy Fried Kibbeh with Fresh Mint
These golden bulgur and beef croquettes, fragrant with fresh mint and garlic, are a beloved staple of Middle Eastern cuisine enjoyed across the globe. Crispy on the outside and irresistibly tender on the inside, they're perfect for sharing at any table. Make a big batch — they never last long!
🛒 Ingredients
26 servings
- 500 g ground beef or ground chicken
- 250 g fine bulgur wheat
- 350 ml boiling water
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons fresh mint, finely chopped
- Salt and freshly ground black pepper to taste
- Oil for deep frying
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Directions
- 1
Place the bulgur in a large bowl and pour the boiling water over it. Stir well and let it soak for 1 hour without draining — the bulgur will absorb all the liquid on its own and become the perfect binder for the mixture.
- 2
Add the ground meat, onion, garlic, and fresh mint to the bowl. Season generously with salt and pepper, then knead everything together by hand for 3–4 minutes until you have a smooth, firm, cohesive mixture.
- 3
Take walnut-sized portions and shape them into elongated ovals. Press the mixture firmly between your palms — this compression step is key to preventing the kibbeh from splitting open during frying.
- 4
Heat a generous amount of oil in a deep pan over medium-high heat. Fry the kibbeh in small batches for 4–5 minutes, turning them to achieve an even golden-brown color all over.
- 5
Drain on paper towels and serve hot alongside a fresh tomato salad, lemon wedges, or a cool mint yogurt dip.
💡 Chef's Tip
For a lighter version, bake at 200 °C (400 °F) for 20 minutes, flipping halfway through. Ground chicken makes a delicious, more delicate substitute. Always press each piece firmly before frying — that's the secret to kibbeh that holds its shape perfectly.
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