Beef Kibbe Patties
Submitted by chubby1
Middle Eastern beef kibbe patties made with bulgur wheat, pine nuts, cinnamon, cayenne, and fresh lemon juice. Pan-fried until golden and served with cool yogurt on the side.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minKibbe is one of the cornerstones of Middle Eastern cooking, and these pan-fried patties are the simplest way to experience it at home.
Bulgur wheat soaks in boiling water until tender, then gets mixed with ground beef, finely chopped onion, pine nuts, lemon juice, cinnamon, and a kick of cayenne. The bulgur gives the patties a nutty, slightly chewy texture that’s completely different from a standard burger.
Shaped into thick patties and cooked in a nonstick skillet, they develop a golden crust on the outside while staying moist and fragrant inside.
A spoonful of cool, plain yogurt on the side is the classic pairing. The tang cuts right through the warm spices.
Chef Tips
- Squeeze as much water as you can from the soaked bulgur. Wet bulgur makes the patties fall apart in the pan.
- Toast the pine nuts in a dry skillet before mixing them in. It takes 2 minutes and brings out their buttery flavor.
- Don’t press down on the patties while they cook. Let the crust form naturally and flip only once.
- These are also great stuffed into warm pita with pickled turnips, fresh mint, and a drizzle of tahini.
Ingredients
Directions
In bowl, cover bulgur with boiling water; let soak for 10 minutes.
Drain in sieve, pressing to squeeze out water.
In bowl, combine bulgur, onion, pine nuts, lemon juice, salt, cinnamon and cayenne pepper; mix in ground beef.
Shape into eight ½-inch thick patties.
In non-stick skillet, cook patties over medium heat, in batches if necessary and turning once, for 8 minutes or until no longer pink inside.
Serve with yogurt.
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