Kibbeh Mahshi is a deep fried torpedo shaped ground meat croquette with a starchy outer shell, (typically made of bulgur, semolina, or rice). Popular throughout the Middle East they are widely known simply as kibbeh.
When they are deep fried they develop a crispy first exterior an da moist flavorful center. The shells vary from place to place, bulgur is the most common in Israel, but many different variations use semolina or rice.
Ingredients
Servings 6
KIBBEH SHELL
- 8 ounces fine bulgur
- 1/2 teaspoon salt
- 1 teaspoon Jamie Geller Baharat
- 2/3 cups water
- 8 ounces ground beef
KIBBEH FILLING
- 1 tablespoon olive oil
- 1/2 onion diced
- Salt & pepper to taste
- 1 teaspoon Jamie Geller Baharat
- 1 tablespoon pine nuts
- 4 ounces ground beef
- Vegetable oil for frying
Nutritional Facts
Nutrition Facts
Kibbeh, Ground Meat Croquettes
Amount per Serving
Calories
311
% Daily Value*
Fat
15
g
23
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
40
mg
13
%
Sodium
240
mg
10
%
Potassium
331
mg
9
%
Carbohydrates
30
g
10
%
Fiber
7
g
29
%
Sugar
1
g
1
%
Protein
15
g
30
%
Vitamin A
4
IU
0
%
Vitamin C
1
mg
1
%
Calcium
27
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a bowl, mix the fine bulgur, salt and Jamie Geller Baharat. Add the water and keep mixing until well combined (you can use your hands). It will appear a little flaky.
- Let it rest for 10 minutes.
- Add the ground beef and combine it well. Fridge for 20 minutes.
- Meanwhile, in a frying pan add the olive oil and the onion and fry on medium heat until softened. Add salt & pepper, Jamie Geller Baharat and the pine nuts and mix a few minutes.
- Add the ground beef and mix, breaking up the meat. When the meat is cooked set aside.
- Use your finger to put saran wrap into a wine glass making sure it fits into it around the edges. Take the bulgur-meat mix out of the fridge and place a spoonful into the glass. Use two fingers to press it down and around the edges of the glass. Make sure to leave a hole in the middle for the filling.
- Add about 1/2 a tablespoon of the filling into the hole. Carefully take the wrap out of the glass making sure to press the outside shell of the kibbeh around the filling.
- Use your hands to keep shaping the kibbeh. Unwrap and keep shaping the kibbeh by pressing the top and bottom of it to stick out like a cone.
- Tip: Keep your hands wet while you shape so it doesn't stick to the kibbeh.
- Heat up a generous amount of oil in a frying pan. Fry the kibbeh for a few minutes on each side. Enjoy!
