Kibe
A good kibe relies on the balance between the nuttiness of the wheat and the bite of fresh mint. When fried properly, the exterior develops a shell that shatters on contact, protecting the tender, aromatic center.
The hydration matters.
Your bulgur should be dry enough to bind the meat, not wet enough to slide off your fingers. Use high-quality lean ground beef so the internal structure stays firm rather than greasy.
- large mixing bowl
- heavy-bottomed pot for frying
- slotted spoon
- fine mesh sieve
What goes in.
- 1.5 cupsfine bulgur wheat
- 1 lblean ground beef (90/10)
- 1 smallyellow onion, grated
- 1/2 cupfresh mint leaves, minced
- 1 tspground allspice
- 1 tspsalt
- 1/2 tspblack pepper
- 3 cupssunflower oil for frying
Knead until tacky
Once the bulgur is hydrated, knead it into the beef for at least five minutes. The heat from your hands and the friction release the proteins, which turns the mixture from loose crumbles into a cohesive, moldable dough.
The method.
Soak the bulgur
Place bulgur in a sieve and rinse under cold water. Transfer to a bowl, cover with cold water by one inch, and let sit for 30 minutes. Drain thoroughly, pressing with your hands to remove every drop of excess moisture.
Combine the mixture
Add the ground beef, grated onion, mint, allspice, salt, and pepper to the bulgur. Knead by hand until the texture is uniform and sticks to itself.
Shape the kibe
Take a portion of the dough—about two tablespoons—and roll it into an oval. Use your thumb to create a deep indentation, then press the sides shut to form a tapered, football-like shape.
Fry
Heat oil to 350°F. Drop in four to five pieces at a time. Fry until the exterior is a deep, dark brown, which usually takes about 5 to 7 minutes. Drain on a wire rack.
Other turns to take.
Stuffed Kibe
Form a hollow cavity in the center of the dough and fill it with a mixture of sautéed ground lamb, toasted pine nuts, and caramelized onions before sealing.
Raw Kibe
Use exceptionally fresh, high-quality beef and omit the frying step; serve chilled with a generous drizzle of olive oil and extra mint.
When it doesn't go to plan.
If the dough feels too soft to hold its shape, add a tablespoon of dry bulgur and let it sit for another ten minutes.
Keep a small bowl of ice water nearby to dip your fingers in; it prevents the meat from sticking to your palms while you shape them.
Do not crowd the pot, or the oil temperature will drop and the shell will become soggy instead of crisp.
The ones that keep coming up.
Can I use coarse bulgur?
It is not recommended. Fine bulgur provides the necessary surface area to bind with the meat; coarse bulgur will result in a crumbly, loose texture that falls apart in the oil.
How do I know the inside is cooked?
Because the pieces are relatively small and the beef is lean, a dark brown exterior is the reliable visual cue that the internal heat has reached the necessary point.
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