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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fried Kebbeh is a traditional dish that combines a smooth, pasty dough made from fine bulgur, fatty beef, and sheep fat with a flavorful filling of coarse minced beef, sautéed onions, and aromatic spices. The dough is worked until silky and cohesive, while the filling is cooked to perfection with tender onions and fragrant spices. This dish is a celebration of texture and aroma, perfect for those who appreciate the rich flavors of Middle Eastern...
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If making from scratch, soak the bulgur in water until softened.
Mix the fine bulgur, fatty beef, sheep fat, salt, all spice, marjoram, basil, and mint together in a large bowl.
Work the mixture for about 5 minutes until smooth and pasty.
Heat olive oil in a pan over medium heat.
Sauté the onions until soft and translucent.
Add the coarse minced beef, salt, black pepper, and all spice to the pan.
Cook the mixture until the meat is fully done and aromatic.
Take a portion of the kebbeh dough and shape it into a hollow shell.
Fill the hollow shell with the prepared meat filling.
Seal the opening and shape the kebbeh into an oval or torpedo shape.
Heat oil in a deep fryer or a deep pan over medium-high heat.
Fry the kebbeh in batches until golden brown and crispy on the outside.
Remove the fried kebbeh and drain on paper towels before serving.
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If you don't have sheep fat, you can substitute with additional fatty beef.
Make sure the bulgur is soaked properly to achieve the right texture for the dough.
To prevent the kebbeh from breaking during frying, ensure the dough is smooth and well-sealed.
Can I use lean beef instead of fatty beef?
Fatty beef is recommended for the dough to achieve the right texture, but you can use lean beef and add a bit of oil or fat to compensate.
How do I prevent the kebbeh from falling apart while frying?
Ensure the dough is smooth, well-sealed, and not overly thin when shaping the kebbeh.
Can I bake the kebbeh instead of frying?
Yes, you can bake the kebbeh in a preheated oven at 375°F (190°C) until golden brown, but frying gives a crispier texture.
How long can I store the kebbeh?
You can store uncooked kebbeh in the freezer for up to 3 months. Cooked kebbeh can be refrigerated for up to 3 days.
What can I serve with fried kebbeh?
Fried kebbeh pairs well with yogurt sauce, fresh salad, or pickled vegetables.
