Description
This recipe was produced by The Culinary Institute of America as an industry service, thanks to the support of the Mushroom Council.
Kibbeh are football-shaped croquettes traditionally made out of ground lamb or beef, herbs, spices, and bulgur. Popular all over the Middle East, Kibbeh is the national dish of Lebanon and Syria! This recipe for kibbeh uses a blend of cremini mushrooms and ground meat for a deliciously succulent texture and savory flavor. Delicious as a shared appetizer, side dish, or part of a mezze, these crunchy and hearty mushroom kibbeh are fantastic served with salted yogurt and a garnish of sumac and mint leaves.
Ingredients
Scale
Filling
- 2 Tbsp. extra virgin olive oil
- 3 oz. onion, finely minced
- 3 ½ oz. ground beef, lamb or 50/50
- 4 oz. cremini mushrooms, finely chopped
- 1 oz. pistachio, walnut or pinenuts, finely chopped
- 1 Tbsp. Kibbeh spice mix, recipe follows
- 1 Tbsp. sumac
- Salt to taste
Casing
- 7 oz. fine bulgur
- Very hot water
- 2 oz. onion, roughly chop
- 6 oz. ground beef, lamb or 50/50
- 3 oz cremini mushrooms, roughly chopped
- 2 tsp. kibbeh spice mix, recipe follows
- 1 Tbsp. cornstarch
- 1 tsp. salt
- Canola or vegetable oil, for frying as needed
- 2 cups salted yogurt
- Sumac as needed
- Mint leaves as needed
Kibbeh spice mix
- 2 Tbsp. cumin seeds
- 1 Tbsp. coriander seeds
- 1 Tbsp. black peppercorns
- 2 Tbsp. cinnamon
- 1 tsp. allspice berries, or garam masala
- 1 Tbsp. turmeric
- 1 Tbsp. ginger, ground
- 1 Tbsp. paprika
- 1 Tbsp. chili flakes, or cayenne
- 1 Tbsp. salt
Instructions
- Soak the bulgur in the very hot water for 20-30 minutes while you make the filling.
- For the filling: In a very hot pan, heat the olive oil and then saute the onions until they are soft. Add the ground meat and mushrooms and continue to cook with the onions until all are golden brown.
- Add the nuts and the kibbeh spice mix. Turn off the heat and add the sumac and salt. Set aside while you make the casing.
- For the casing: Squeeze as much moisture as possible out of the bulgur and place in a large bowl.
- Place the onion, meat, and mushrooms in a food processor and pulse until the mixture has a paste-like consistency.
- For the Kibbeh: Set a bowl of water in your workstation for your hands.
- Form the casing mixture into golf ball size pieces (approximately 20). You can use an ice cream scoop that you dip into water to prevent sticking, then roll them into smooth balls in your hands.
- Using a wet index finger, insert your finger into the center of the “golf ball” and form a cup-like structure.
- Fill with 2 tsp. of the mushroom and meat mixture, then close the casing around the filling. Form the kibbeh into a traditional football shape.
- Hea the oil to 325℉.
- Fry the kibbeh in batches to avoid cooling the oil temperature. Drain on a cooling rack.
- Serve the kibbeh hot on top of salted yogurt. Garnish with a sprinkle of sumac and some mint leaves.
- For the Kibbeh Spice Mix: Grind all ingredients together in a mortar and pestle or spice grinder. Keep any remaining spice mix for next use.