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Prep time
1 hour 30 minutes
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Cook time
45 minutes
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Makes
about 28 pieces
Author Notes
Customize the filling to taste: Swap in other vegetables, mushrooms or plant-based protein. You can also freeze the kibbeh to fry at a later time. Leave the stuffed kibbeh on the baking sheet in the freezer until frozen solid, about 2 hours, then transfer to a freezer safe container and keep up to 6 months. Serve kibbeh hot with lemon-tahini or tzatziki sauce. —Leah Kirts
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Ingredients
- Shell
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2 cups
bulgur wheat
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4 cups
room-temperature water
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1 cup
whole walnuts
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1/2 cup
vegetable oil
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1 tablespoon
ground cumin
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1 tablespoon
kosher salt
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2 teaspoons
smoked paprika
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1 teaspoon
dried marjoram
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1 teaspoon
pomegranate molasses
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1/2 teaspoon
freshly cracked black pepper
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Zest of half a lemon
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1 cup
all-purpose flour
- Filling
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3 tablespoons
extra-virgin olive oil
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1/2
medium white onion, finely diced (about ½ cup)
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2
small white or red potatoes, finely diced (about 1 ½ cups)
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1
medium carrot, peeled and finely diced (about ⅔ cup)
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1 cup
frozen peas
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1 1/2 teaspoons
ground cumin
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1 1/2 teaspoons
kosher salt
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1/2 teaspoon
kosher salt
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1/2 teaspoon
freshly cracked ground pepper
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Vegetable oil, for frying
Directions
- Shell
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Combine the bulgur and water and let soak until grains appear fluffy, about 30 minutes.
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Drain the bulgur in a mesh strainer or a dish towel, squeezing out all of the liquid. Add the bulgur to a food processor along with all remaining shell ingredients, except for the flour. Process until ingredients are smooth and hold together in a soft paste. If the paste is dry, add cold water 1 teaspoon at a time until it binds together.
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Transfer mixture to a large bowl, add the flour, and mix with your hands. Once combined, cover and let the shell dough rest in the fridge until ready to assemble.
- Filling
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Heat the oil in a skillet set over medium heat, and sauté the onions until translucent. Add the potatoes and carrots. Cook until tender, about 15 minutes. Stir in the frozen peas and cook until heated through, about 2 minutes. Add cumin and season to taste with salt and pepper. Remove from heat.
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Lightly grease or line a baking sheet with parchment paper.
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Take the shell dough out of the fridge. Scoop 2 tablespoons of the dough into the palm of your hand. With your other hand, press the paste into a concave oval-shaped disc, dipping your fingers in cold water to prevent the dough from sticking.
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Stuff the shell with 1 tablespoon filling, then fold over itself and carefully mold into an oval. Gently pinch the ends of the kibbeh into a soft point. Place the stuffed kibbeh on the prepared baking sheet. Repeat until you have used all of the shell dough and filling—you should get around 28 pieces. Place the stuffed kibbeh in the freezer to set up for about 10 minutes before frying.
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While the kibbeh is chilling, heat at least 2 inches of vegetable oil in a tall pot or Dutch oven over medium-high heat to 350F. When the oil is ready, deep fry the kibbeh in batches, taking care not to overcrowd the pot. Fry until golden brown, about 1-2 minutes on each side. Drain kibbeh on a wire rack or paper-towel-lined plate. Serve hot.
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