Kufta (Kibbeh)
Kufta (Kibbeh)
Ingredients
For the Bulgur Shell
- 1 1/2 cups fine bulgur
- 2 cups boiling water
- 1/2 pound lean ground beef
- 1/2 onion, small, finely grated
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin, ground
For the Filling
- 1 pound ground beef
- 1 onion, medium, finely chopped
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon allspice, ground
For Frying
- 3 cups vegetable oil, or as needed for deep frying
Instructions
- 1
Prepare the bulgur for the shell: Place the fine bulgur in a large heatproof bowl. Pour the boiling water over the bulgur, stir gently, cover the bowl, and let it sit for 20 minutes, or until the water is absorbed and the bulgur is tender.
⏱️ 20 min
- 2
While the bulgur is soaking, prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the ground beef to the skillet with the onion. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 4
Stir in the pine nuts, salt, black pepper, and allspice. Cook for another 2-3 minutes, then remove from heat and set aside to cool completely.
⏱️ 3 min
- 5
Finish the bulgur shell mixture: Once the bulgur has absorbed the water, fluff it with a fork. Add the 1/2 pound of lean ground beef, grated onion, flour, salt, black pepper, and ground cumin to the bulgur. Mix thoroughly with your hands until well combined and the mixture forms a cohesive dough. This may take 5-7 minutes of kneading.
⏱️ 7 min
- 6
Form the kufta: Take a small amount of the bulgur mixture (about 1 1/2 to 2 tablespoons) and roll it into a ball. Using your thumb, make a deep indentation in the center, creating a hollow shell. Be careful not to make the walls too thin.
⏱️ 10 min
- 7
Spoon about 1-2 teaspoons of the cooled meat filling into the hollow bulgur shell. Carefully pinch and seal the opening, then gently shape the kufta into an oval or torpedo shape. Repeat with the remaining bulgur mixture and filling.
⏱️ 15 min
- 8
Place the formed kufta on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them firm up, which prevents them from breaking during frying.
⏱️ 30 min
- 9
Fry the kufta: Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Ensure there is enough oil to submerge the kufta.
⏱️ 5 min•🌡️ 350
- 10
Carefully place a few kufta into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown and crispy on all sides. Adjust heat as needed to maintain oil temperature.
⏱️ 8 min•🌡️ 350
- 11
Remove the fried kufta with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining kufta.
⏱️ 2 min
- 12
Serve the kufta hot, perhaps with a side of plain yogurt or a fresh salad.
Kitchen Tools
Nutrition Facts (per serving)
Kufta (Kibbeh)
For the Bulgur Shell
- 1 1/2 cups fine bulgur
- 2 cups boiling water
- 1/2 pound lean ground beef
- 1/2 onion, small, finely grated
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin, ground
For the Filling
- 1 pound ground beef
- 1 onion, medium, finely chopped
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon allspice, ground
For Frying
- 3 cups vegetable oil, or as needed for deep frying
Instructions
- 1
Prepare the bulgur for the shell: Place the fine bulgur in a large heatproof bowl. Pour the boiling water over the bulgur, stir gently, cover the bowl, and let it sit for 20 minutes, or until the water is absorbed and the bulgur is tender.
⏱️ 20 min - 2
While the bulgur is soaking, prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the ground beef to the skillet with the onion. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 4
Stir in the pine nuts, salt, black pepper, and allspice. Cook for another 2-3 minutes, then remove from heat and set aside to cool completely.
⏱️ 3 min - 5
Finish the bulgur shell mixture: Once the bulgur has absorbed the water, fluff it with a fork. Add the 1/2 pound of lean ground beef, grated onion, flour, salt, black pepper, and ground cumin to the bulgur. Mix thoroughly with your hands until well combined and the mixture forms a cohesive dough. This may take 5-7 minutes of kneading.
⏱️ 7 min - 6
Form the kufta: Take a small amount of the bulgur mixture (about 1 1/2 to 2 tablespoons) and roll it into a ball. Using your thumb, make a deep indentation in the center, creating a hollow shell. Be careful not to make the walls too thin.
⏱️ 10 min - 7
Spoon about 1-2 teaspoons of the cooled meat filling into the hollow bulgur shell. Carefully pinch and seal the opening, then gently shape the kufta into an oval or torpedo shape. Repeat with the remaining bulgur mixture and filling.
⏱️ 15 min - 8
Place the formed kufta on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them firm up, which prevents them from breaking during frying.
⏱️ 30 min - 9
Fry the kufta: Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Ensure there is enough oil to submerge the kufta.
⏱️ 5 min•🌡️ 350 - 10
Carefully place a few kufta into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown and crispy on all sides. Adjust heat as needed to maintain oil temperature.
⏱️ 8 min•🌡️ 350 - 11
Remove the fried kufta with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining kufta.
⏱️ 2 min - 12
Serve the kufta hot, perhaps with a side of plain yogurt or a fresh salad.