Fried Kebbeh

Fried Kebbeh is a delightful Lebanese dish made from bulgur wheat and minced meat, offering a crispy exterior with a savory filling. This high-protein meal is perfect for a satisfying lunch that transports you to the heart of Lebanese cuisine.

Ingredients

• Fine bulgur wheat - 100 grams
• Ground beef or lamb - 200 grams
• Onion, finely chopped - 1 medium (about 100 grams)
• Pine nuts - 30 grams
• Ground cinnamon - 1 teaspoon
• Ground allspice - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley, chopped - 2 tablespoons
• Olive oil - for frying
• Water - 200 ml

Steps

1. In a bowl, soak the bulgur wheat in 200 ml of water for about 30 minutes until it absorbs the water and becomes soft.
2. In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the chopped onion until translucent, about 5 minutes.
3. Add the ground meat to the skillet and cook until browned, about 7-10 minutes. Stir in the cinnamon, allspice, salt, black pepper, and pine nuts. Cook for another 5 minutes, then remove from heat and let cool.
4. Once the bulgur is softened, mix it with the cooled meat mixture and add the chopped parsley. Combine thoroughly to form a dough-like consistency.
5. Shape the mixture into oval or round patties, about 5 cm wide and 1.5 cm thick.
6. In a deep skillet, heat enough olive oil for frying over medium-high heat. Once hot, carefully add the kebbeh patties in batches without overcrowding the pan.
7. Fry for about 3-4 minutes on each side until golden brown and crisp. Remove and place on paper towels to drain excess oil.
8. Serve warm with a side of yogurt or tahini sauce.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 80 mg
• Total Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in fiber, promoting digestive health.

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