Ingredients
For the Beef Filling
- 2 tablespoons olive oil
- ½ large yellow onion, finely chopped
- 2 garlic cloves, minced
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon, optional
- 1 pound (450g) ground beef
- ½ cup (20g) chopped fresh parsley
- ½ teaspoon salt
- Black pepper, to taste
For the Outer Mixture
- 1 cup (200g) fine bulgur wheat
- 1 ¼ cups (300ml) beef broth or water
- 1 pound (450g) ground beef
- ½ large yellow onion, roughly chopped
- ½ cup (15g) fresh mint leaves
- ¾ teaspoon salt
- Black pepper, to taste
For Frying and Serving
- Neutral oil, for deep-frying
- Tahini sauce
- Lime wedges
Equipment
- Food processor
- Large skillet
- Large heatproof bowl
- Deep, heavy-bottomed saucepan or Dutch oven
- Deep-fry thermometer
- Instant-read thermometer
- Slotted spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Method
- Put the bulgur wheat in a large heatproof bowl. Bring the beef broth or water to a boil, then pour it over the bulgur. Leave the bulgur to soak for 30 minutes.
- Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened. Add the garlic, nutmeg and cinnamon, if using, then cook for 30 seconds.
- Add 1 pound (450g) of the ground beef and cook until browned, breaking it into small pieces as it cooks. Stir in the parsley, ½ teaspoon salt and black pepper, then transfer the filling to a bowl and leave it to cool.
- Drain the bulgur thoroughly and press or squeeze out as much liquid as possible, then leave it to cool.
- Put the drained bulgur in a food processor with the remaining ground beef, roughly chopped onion, mint, ¾ teaspoon salt and black pepper. Process until the mixture is smooth, tacky and holds together, working in batches if necessary.
- Flatten a golf-ball-sized portion of the outer mixture in your palm. Put about 1 tablespoon of the cooked beef filling in the center, then close the outer mixture around it and seal it completely. Shape the kibe into an oval with pointed ends, then repeat with the remaining mixtures.
- Pour about 3 inches of neutral oil into a deep saucepan and heat it to 350°F (180°C). Fry the kibe in small batches until dark brown and the center reaches 160°F (71°C).
- Transfer the cooked kibe to paper towels using a slotted spoon. Serve warm with tahini sauce and lime wedges.
Notes
Yield and timing are estimates based on about 20 kibe and 4 frying batches.
Chill the outer mixture for 30 minutes if it's too soft to shape; this optional time is additional.
Check that the center reaches 160°F (71°C).