Kibbeh Makliyyeh (Fried Bulgur & Meat Shells)

Bulgur: A type of whole grain made from cracked wheat, essential for the dough.

Ground beef: Used in both the dough and the filling, providing a rich, savory flavor.

Onion: Adds sweetness and depth to both the dough and the filling.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and complexity to the dish.

Allspice: A warm, aromatic spice that combines flavors of cinnamon, nutmeg, and cloves.

Pine nuts: Optional, but adds a delightful crunch and a hint of sweetness to the filling.

When shaping the kibbeh shells, keep a small bowl of water nearby to dip your fingers in. This will help prevent the bulgur mixture from sticking to your hands, making it easier to form smooth, even shells. Additionally, ensure the oil is hot enough before frying by testing with a small piece of the mixture; it should sizzle immediately upon contact.

• fine bulgur - Substitute with quinoa: Quinoa has a similar texture and can absorb flavors well, making it a good alternative to bulgur.

• ground beef - Substitute with ground lamb: Ground lamb provides a similar richness and depth of flavor, which is traditional in many Middle Eastern dishes.

• small onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the dish well.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat and spice.

• allspice - Substitute with cinnamon and cloves: A mix of cinnamon and cloves can mimic the warm, spicy notes of allspice.

• pine nuts - Substitute with slivered almonds: Slivered almonds can provide a similar crunch and nutty flavor.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option that can still provide a good texture and flavor.

• small onion - Substitute with green onions: Green onions can add a fresh, mild onion flavor that works well in many dishes.

• salt - Substitute with sea salt: Sea salt can offer a slightly different mineral content and flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit more heat and a different kind of spiciness.

• allspice - Substitute with nutmeg and cloves: A combination of nutmeg and cloves can replicate the complex flavor of allspice.

• Allow the kibbeh to cool completely after frying. This prevents condensation, which can make them soggy during storage.

• Place the cooled kibbeh in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the kibbeh within 3-4 days. For longer storage, freezing is recommended.

• To freeze, arrange the kibbeh on a baking sheet in a single layer, ensuring they do not touch. Freeze until solid, about 2-3 hours.

• Once frozen, transfer the kibbeh to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat refrigerated kibbeh in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through. For frozen kibbeh, extend the reheating time to 20-25 minutes.

• Alternatively, reheat kibbeh in a skillet with a small amount of olive oil over medium heat, turning occasionally until crispy and warmed through.

• Avoid microwaving as it can make the kibbeh rubbery and unevenly heated.

• For best results, consume frozen kibbeh within 1-2 months to maintain optimal flavor and texture.

• Preheat your oven to 350°F (175°C). Place the kibbeh on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out and bake for about 10-15 minutes until heated through.

• For a quicker method, use a microwave. Place the kibbeh on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy exterior, reheat in a skillet. Heat a small amount of olive oil over medium heat. Add the kibbeh and cook for 2-3 minutes on each side until warmed through and crispy.

• An air fryer can also be used for reheating. Preheat the air fryer to 350°F (175°C). Place the kibbeh in a single layer and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a steam method, place the kibbeh in a steamer basket over boiling water. Cover and steam for about 5 minutes until heated through. This method helps retain moisture.

• Mixing bowl: Use this to combine the bulgur with the ground beef, onion, salt, pepper, and allspice to form the dough.

• Sieve: This will help you drain and squeeze out the excess water from the soaked bulgur.

• Knife: Essential for finely chopping the onions.

• Cutting board: Provides a stable surface for chopping the onions.

• Skillet: Use this to sauté the onions and cook the ground beef for the filling.

• Wooden spoon: Ideal for stirring the onions and ground beef while they cook.

• Deep fryer: Perfect for frying the kibbeh until they are golden brown and crispy.

• Slotted spoon: Useful for removing the fried kibbeh from the oil.

• Paper towels: Place these on a plate to drain the excess oil from the fried kibbeh.

• Plate: Use this to serve the hot kibbeh.

Prepare the filling ahead: Make the meat filling a day before and store it in the fridge to save time on cooking day.

Use a food processor: Blend the bulgur mixture in a food processor for a quicker and smoother dough.

Pre-soak bulgur: Soak the bulgur overnight to cut down on preparation time.

Batch fry: Fry multiple kibbeh at once to reduce overall cooking time.

Freeze extras: Make a large batch and freeze the kibbeh for quick meals later.