Ingredients:

  • 500g ground beef (20% fat)
  • 2 large yellow onions, finely diced
  • 50g pine nuts, toasted
  • 1 tbsp Lebanese Seven Spice
  • 1 tbsp pomegranate molasses
  • 1 tsp salt
  • 500g extra-fine bulgur (No. 1)
  • 500g lean ground beef (95% lean)
  • 1 small onion, grated and drained
  • 1 tsp dried mint
  • 1 tbsp Lebanese Seven Spice
  • 0.5 cup ice water
  • 1.5 tsp salt
  • 1 liter vegetable oil for deep frying

Instructions:

  1. Prepare the filling (Hashweh) by browning 500g of 20% fat ground beef in a skillet. Add diced yellow onions and sauté until caramelized. Stir in toasted pine nuts, 1 tbsp seven spice, 1 tsp salt, and pomegranate molasses. Set aside to cool completely.
  2. Rinse the fine bulgur in a fine-mesh strainer. Do not soak; let it rest for 15 minutes to hydrate using only the residual moisture.
  3. Prepare the kibbeh shell dough by placing the 95% lean beef, grated onion, dried mint, remaining seven spice, and salt in a food processor. Pulse while gradually adding ice water to create a smooth, cold meat emulsion.
  4. Combine the meat emulsion with the hydrated bulgur and knead until a pliable dough forms.
  5. Shape the kibbeh by taking a golf-ball-sized portion of dough. Using cold water to dampen your hands, hollow out the center to create a very thin shell. Stuff with the meat filling and pinch the ends to form a torpedo shape.
  6. Chill the shaped kibbeh in the refrigerator for 30 minutes to facilitate thermal shock, which ensures a crispy exterior.
  7. Heat oil to 360°F (180°C) and deep fry the kibbeh in batches for 5-7 minutes until they reach a deep mahogany color. Drain on a wire rack.