How to make kibbeh – the quintessential Middle Eastern meat croquettes

Meaty, flavourful and bite-sized, kibbeh are a popular staple in Middle Eastern cuisine, with every country having their own versions of this family favourite. The word itself is the plural form of the Arabic word ‘kubbah’, which means ‘ball’. But kibbeh aren’t constrained by their name and come in all shapes and sizes.

If you are new to the concept of kibbeh, here is what you can expect, no matter which style of the dish you try – a croquette having a meat-and-burghul or cracked wheat based dough, covering a meat stuffing. However, beyond these two basic elements, the kibbeh can take any shape, form or taste, depending on which country’s cuisine you try. This is because kibbeh are perhaps one of the most versatile dishes in Middle Eastern cuisine – these croquettes can be baked, fried, grilled, boiled or even eaten raw! In fact, they don’t even have to be croquettes. Some kibbeh recipes turn the basic ingredients of the kibbeh into a meat pie and others like kibbeh bil laban (Kibbeh with laban) boil the kibbeh separately and then cook them in a garlicky laban  or yoghurt sauce. What you are guaranteed to get, though, is a meat-lover’s delight.

The chefs at Sharjah-based Syrian eatery – Qasar Halab – spoke to the Gulf News Food team, to share two kibbeh recipes – one grilled and another baked. Both taste distinctly different because of the variety of nuts and even fruits that go into the dough as well as the stuffing. The recipes below are unique to Aleppo, Syria, shared by Chef Hasan Al Obaid, Sous chef at the restaurant, who is the third generation of chefs in his family. But before we dive into the recipes of Syrian Kibbeh, here are some basics that need to be covered to acquaint yourself with kibbeh.

What’s in a name?

The dish you order at a resaurant may have an accompanying adjective along with the word ‘kibbeh’ – Kibbeh Mishwiyi, Kibbeh Siwar Al-Sit or Kibbeh Darwishi. More than defining the ingredients of the kibbeh, however, these names often indicate how the kibbeh was prepared or its shape, according to Chef Ali Fakhrrdine, Chief Executive Chef at Qasar Halab Restaurant.

“Mishwiyi, for example, comes from the Arabic word Shawaya for grill. Mishwiyi, then, refers to the fact that the kibbeh were grilled. Similarly, Siwar Al-Sit, means ‘the lady’s ring’. These kibbeh are shaped and decorated in such a way that they resemble a woman’s ring,” Chef Fakhrrdine said.

“Kibbeh Darwishi are ‘the poor man’s’ kibbeh, because minimal effort goes into shaping them. They are simply made into long rolls and cooked,” he added.

Next, let’s look at the basic elements of kibbeh, and how the variations are created.

The basics – dough

The dough of kibbeh is made using two main ingredients – burghul or cracked wheat and meat (lamb, beef or both). You can use brown burghul, white burghul, or a mix, depending on your taste and health preference. However, according to Chef Fakhriddine, it is essential to soak the burghul so that it can bind well with the other ingredients to create a dependable casing.

“To soak the burghul, take the burghul in a bowl and pour in just enough water (at room temperature) to cover it. Set it aside for 10 minutes. The burghul pieces will soak up the water and easily combine with the other ingredients,” he said.

The variations

What varies, then, is whether you use lamb mince or beef mince, white burghul or brown burghul, or just the right mix of these two ingredients to suit your taste buds. While salt and pepper are also essential, the rest of the seasoning can vary – you can use cumin powder, coriander powder, sumac, paprika, or – in the case of the recipes we will be sharing here – Aleppo chili powder. Again, you can mix and match these, to your preference.

The basics – filling

Minced meat fried with chopped onions and some salt is the basic combination of the filling of a kibbeh. However, the filling is also where you can experiment with the rest of the elements a lot more. The Kibbeh mishwiyi recipe shared below relies heavily on sweet and tangy pomegranate seeds, which add a contrast to the meaty flavour of the kibbeh. Kibbeh Siwar Al-Sit, on the other hand, “loves pistachio”, according to Chef Fakhrrdine. Throw them in whole, and see how they add a deep flavour to these baked kibbeh balls.

From blanched almonds, to pine nuts, walnuts and more, you can really customise your kibbeh for a bespoke eating experience.

How to shape kibbeh

Making kibbeh looks deceptively easy, but is quite an art form. The filling has to be cooked just right, the casing has to be thin enough to not overpower the stuffing, but thick enough to hold it. And shaping the kibbeh … that requires some adept moulding skills. Below, we will explain how you can make two popular kibbeh shapes – the round, ball-shaped kibbeh and the disc-shaped kibbeh.

Kibbeh Mishwiyi

Ingredients

For the filling

100 gm lamb mince

50 gm chopped onion

2 tsp salt

1 tblsp black pepper

1 tblsp cumin and coriander powder mix

4 tsp walnuts

For the dough

100 gm lamb mince

50 gm white burghul

50 gm brown burghul

1 tsp lemon zest

1 tsp orange zest

2 tsp mint leaves

2 tsp pomegranate molasses

1 tbsp pomegranate seeds

To make Kibbeh Mishwiyi – or grilled kibbeh – you would first need to start with the dough for the casing. Here are the steps you need to follow.

Dough

Step 1 - Soak the burghul

The kibbeh dough plays an essential part in bringing in the crunch to the kibbeh, thanks to the burghul, and adds to the meatiness of the dish because of the mince added to it.

Take the white and brown burghul in two separate bowls and add just enough room temperature water to cover it. Set aside for 10 minutes.

Step 2 - Mix the ingredients together

Next, take the lamb mince in a mixing bowl, add the orange and lemon zest along with the mint leaves. Add salt, pepper and the coriander and cumin mix.

Mix these well and then add the soaked burghul.

Step 3 - Knead the dough until soft

Knead the dough for at least five to seven minutes until the dough is well-combined and leaves a soft dent when poked with the index finger.

Set aside.

The stuffing

Step 3 - Cook the stuffing

Take two tsp of cooking oil in a pan. Add the minced lamb and a small red onion. Start to stir fry on medium heat. When the ingredients begin to simmer, add salt and the spices. Pan fry these for 10 minutes on a high flame until you get a golden brown colouring on the meat.

Set aside and let it cool.

Step 4 - Add the nuts and pomegranate seeds

Once it has cooled down, add the crushed walnuts, pomegranate seeds and pomegranate molasses and mix.

It is now time to start shaping the kibbeh.

Step 5 - Shape the kibbeh 

This kibbeh is made in the shape of a disc. For it, take two portions of the dough, approximately 15g each. Roll them into a ball, exerting a fair amount of pressure to bind the ingredients well.

Next flatten each of these balls by gently pressing it flat. You will have a circular shaped dough, with a thickness of 1cm.

Place one of these circular dough pieces on the palm of your non-dominant hand (the left hand, for example, if you are right-handed). Take two tablespoon of the filling and place it gently onto the centre of circle. Make sure you catch any pomegranate seeds or crushed walnuts that may roll over to the edge, as the edge has to be free of any filling.

Place the second circular piece of dough over the one on your hand. Now, to seal the kibbeh shut, squarely place your dominant hand on top and squeeze the edges, by exerting pressure from the edges of your palm. While doing so, gently turn the kibbeh in a circular motion, so that you are securely sealing all parts of the circumference.

Once you are happy with the shape of the kibbeh, set it aside.

The quantities mentioned yield four pieces of kibbeh mishwiyi.

Step 6 - Grill

While you can bake these kibbeh as well, the name itself makes it abundantly clear that these kibbeh should ideally be grilled.

If you have a home grill, turn it up to high and grill the kibbeh for seven to eight minutes on each side, a total of 15 minutes of cooking time.

If you don’t have the option to grill the kibbeh, you can always fall back on your oven.

Pre-heat the oven to 180 degrees celcius and bake the kibbeh for 18 minutes.

Step 7 - Garnish

To finish off the final presentation, cut the kibbeh in half and place them in a serving dish. Garnish with pomegranate molasses and seeds.

Kibbeh Siwar Al-Sit

Ingredients

For the filling

100 gm lamb mince

50 gm chopped onion

2 tsp salt

1 tblsp black pepper

1 tblsp cumin and coriander powder mix (equal measure)

2 tblsp of whole pistachios

For the dough

100 gm lamb mince

75 gm brown burghul

1 tsp lemon zest

1 tsp orange zest

2 tsp mint leaves

1 tsp Aleppo chili powder

1 tsp coriander and cumin mix (9equal measure)

While the Kibbeh Mishwiyi recipe above has a light, tangy flavour, Kibbeh Siwar Al-Sit is more of a heavy weight. The minced meat used in the recipe has a higher fat content, pistachios are used abundantly and the final bake-off is incomplete without the kibbeh being laden with ghee or clarified butter. So, if you are ready for this indulgent experience, here is how you make Kibbeh Siwar Al-Sit.

Step 1 - Soak the burghul

Take the brown burghul in a bowl and add just enough room temperature water to cover it. Set aside for 10 minutes.

Step 2 - Mix the dough's ingredients

Next, take the lamb mince in a mixing bowl. Add the orange and lemon zest. Next add the Aleppo chili pepper, mint leaves, salt, pepper and the coriander and cumin mix.

Mix these well and then add the soaked burghul.

Step 3 - Knead

Knead the dough for at least five to seven minutes until the dough is well-combined and leaves a soft dent when poked with the index finger. If you feel the dough is not binding well enough, you can add one tsp of cold water.

Set aside.

Step 4 - Fry the stuffing

Take two tsp of cooking oil in a pan. Add the minced lamb and onion. Start to stir fry on medium heat. When the ingredients begin to simmer, add salt. Pan fry these for 10 minutes on a high flame until you get a golden brown colouring on the meat.

Set aside and let it cool.

Once it has cooled down, add the whole pistachios.

Step 5 - shape the kibbeh

This kibbeh is slightly harder to shape and requires some dexterity. Use your non-dominant hand to hold the kibbeh, while your dominant hand should do most of the shaping.

Take a small portion of the dough, approximately 15g. Roll it into a ball. Then, move the dough into the palm of your non-dominant hand and use the index finger of your dominant hand to gently press into the ball, creating a dent. Next, gently roll the ball in your hand, pressing into the dent to ultimately mould the dough into the shape of a small bowl, with the thickness no more than one cm. Next, fill the cavity with one tsp of the filling mix.

Now, to seal the kibbeh shut, gently press in the edges of the dough, by squeezing them in using the edge of your thumb and index finger. Here, too, continue to rotate the base of the kibbeh in the palm of your hand, while the other hand gently seals the kibbeh. Once the cavity is sealed shut, the shape should be close to a ball. Roll the kibbeh to fix the shape of the ball.

Place it on a pan and gently press the top, to create a dent – what Chef Fakhrddine likes to call “The Aleppo Seal”. Place three pieces of pistachio into the dent.

Step 6 - Bake the kibbeh

Preheat the oven to 180 degrees celcius.

Take a baking tray and grease it generously with ghee. Place the kibbeh and pour one tbsp of ghee on top of each. This will lend a shine to the final kibbeh balls.

Bake them at 180 degrees celcius for 18 minutes.

Step 7 - Garnish

To finish off the final presentation, place the kibbeh in a serving dish and garnish with some crushed pistachio.

The kibbeh are crispy on the outside and succulent when you bite in.

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