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Kibbet Halab (Aleppo kibbeh): recipe illustration
Everyday meals

Kibbet Halab (Aleppo kibbeh)

Dumplings of fine bulgur and meat, stuffed with onion and pine nuts and flavored with spices. Aleppo kibbeh is often fried or grilled, with a crispy crust and a juicy center.

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Ingredients

Ingredients

Farce

Spices & seasoning

On the side

Instructions

  1. Rinse the bulgur, drain it, then let it swell for 20 minutes in a little cold water. Squeeze out the excess.
  2. Sauté the chopped onion in olive oil for 5 minutes, add the meat and spices, and cook until it changes color. Stir in the pine nuts and let cool.
  3. Knead the bulgur with the raw meat, salt and pepper until you get a smooth, even dough. Keep it moist so it stays pliable.
  4. Shape oval dumplings, hollow them out with your finger, fill with the meat and pine nut stuffing, then close and smooth them.
  5. Heat the frying oil to 180 °C and lower the kibbeh in small batches for 5 to 6 minutes, until golden brown.
  6. Drain on paper towels and serve hot, with yogurt.

Variations and tips

Baked version. Brush the kibbeh with oil and bake for 25 minutes at 210 °C for a lighter version.

With what you can find here. Fine bulgur is sold in Middle Eastern grocery stores; otherwise use uncooked fine couscous.

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Original Ecomely recipe.