Sherryl Betesh’s Kibbe Nabelsieh: Meat-Filled Bulgur Shells

Filling:
1 medium onion, chopped
1 tablespoon olive oil
2 1/2 pounds ground beef
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon kosher salt

Dough:
3 cups fine bulgur wheat
11/2 cups all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 cup vegetable oil, plus more for frying

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Lemon wedges, for serving

Sherryl Betesh’s Kibbe Nabelsieh // Courtesy of The Cooking Channel.

For the filling: Combine the onion and oil in a large skillet over medium-high heat. Cook until the onion is softened, about 3 minutes. Add the beef and cook, breaking up large clumps with a fork, until well browned, about 10 minutes. Add the cinnamon, allspice and salt, stirring to combine. Set aside to cool.

For the dough: Combine the bulgur, flour, cumin, paprika, salt, oil and 1/4 cup water in a large bowl. Work the dough with your hand, adding more water as necessary (up to 1/4 cup) to make a moist but firm dough. Shape the dough into balls about 1 inch in diameter.

Using your thumb, make an indentation in the center of a dough ball, forming it into an oblong hollow. Stuff with 1 tablespoon of the beef mixture, gently tamping it down with your finger to fill the hole. Pinch the rim to seal. Stuff the remaining balls the same way.

Heat 2 to 3 inches of oil in a deep fryer or saucepan to 350 degrees F. Fry the kibbe in batches of 5 or 6 until golden brown, about 2 minutes per side. Drain on paper towels. Serve the kibbe hot with lemon wedges.

[disclaimer] A viewer or guest of My Grandmother’s Ravioli, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

Yield: 40 to 60 kibbe
Active Time: 1 hour 45 minutes
Total Time: 1 hour 45 minutes

For more on Sherryl Betesh and Syrian Jewish cooking, click here.

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