Crispy Beef Kibbeh

Step 1

Heat 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers and slides when tilted, about 1 minute.

Step 2

Add 0.25 lb ground beef and cook, stirring and breaking it apart with a spoon every 15 seconds, until no pink remains, about 3 minutes total.

Step 3

Add 0.25 cup finely minced onion and stir constantly for 1 minute until fragrant.

Step 4

Sprinkle in 0.5 teaspoon allspice and 0.25 teaspoon cinnamon, stir for 20 seconds until the spices smell strongly fragrant.

Step 5

Add 0.25 cup roughly chopped pine nuts and stir for 30 seconds, then transfer to a small bowl and let cool to room temperature, about 5 minutes.

Step 6

Pour 1 cup fine bulgur wheat into a medium bowl and cover with 1.5 cups cold water; let soak for 15 minutes until the bulgur is tender and water is absorbed.

Step 7

Add 0.5 lb ground beef, 0.5 minced onion, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the bulgur and mix with your hands until the mixture comes together as a sticky paste, about 1 minute.

Step 8

Wet your hands with cold water, then pinch off a piece of bulgur mixture about the size of a small egg and roll it into an oval shape in your palm.

Step 9

Poke your thumb into one end of the oval to create a pocket, then gently widen the hole by rotating the kibbeh on your thumb until it is thin-walled like a small shell.

Step 10

Spoon 0.5 teaspoon of cooled filling into the hollow, then pinch the opening closed and gently reshape the kibbeh into a smooth football shape, about 2 inches long.

Step 11

Place the shaped kibbeh on a plate and repeat with remaining mixture until you have 12–16 kibbeh, wetting your hands between each one.

Step 12

Pour 3 cups vegetable oil into a heavy pot and heat over medium-high heat until a thermometer reads 325°F, about 8 minutes (or test by dropping a tiny piece of dough—it should sizzle immediately and float).

Step 13

Carefully slide 4–5 kibbeh into the hot oil and fry, turning them gently with a slotted spoon once halfway through, until deep golden brown all over, 4–5 minutes total.

Step 14

Remove the cooked kibbeh with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Step 15

Repeat frying with the remaining kibbeh in batches, allowing the oil to return to 325°F between batches, about 2 minutes.

Step 16

Serve the kibbeh warm, plain or with plain yogurt and fresh parsley on the side.