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Fried Kibbeh

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Kibbeh are the iconic football-shaped croquettes with roots in the Middle East. They typically consist of ground lamb or beef, herbs, spices, and bulgur.

Celebrated as the national dish of Lebanon and Syria, this rendition of kibbeh takes a flavorful twist, incorporating a combination of white or baby bella mushrooms and ground meat for a succulent texture and savory taste.

Whether enjoyed as a shared appetizer, a versatile side dish, or as part of a mezze spread, these crispy and robust meat and mushroom kibbeh shine when paired with salted yogurt and adorned with mint leaves.
Fried Kibbeh

Fried Kibbeh

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Description

The succulent texture of this Fried Kibbeh dish is achieved by combining white or baby bella mushrooms with ground meat and spices, creating a flavorful and hearty dish.

Ingredients

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. ground ginger
  • 1 Tbsp. paprika
  • 1 Tbsp. chili flakes (or cayenne)
  • 1 Tbsp. salt

Filling

  • 2 Tbsp. extra virgin olive oil
  • 3 oz. onion, finely minced
  • 3 1⁄2 oz. ground beef, lamb, or 50/50
  • 8 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)* 
  • 1 oz. pistachio, walnut, and/or pinenuts, finely chopped
  • 1 Tbsp. kibbeh spice mix
  • 1 Tbsp. sumac
  • Salt to taste

Casing

  • 7 oz. fine bulgur
  • Very hot water
  • 2 oz. onion, roughly chopped
  • 6 oz. ground beef, lamb, or 50/50
  • 3 oz. Monterey® Baby Bella Mushrooms*, roughly chopped
  • 2 tsp. kibbeh spice mix
  • 1 Tbsp. cornstarch
  • 1 tsp. salt
  • Canola oil (or vegetable oil) for frying, as needed
  • 2 cups salted yogurt

*Selecting Monterey Mushrooms® Sliced Baby Bella "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.

Instructions

Kibbeh Spice Mix

  1. Grind all ingredients together in mortar and pestle or spice grinder. Keep any remaining spice mix for next use.

Kibbeh

  1. Soak bulgur in very hot water for 20-30 minutes while you make the filling.
  2. For the filling: In very hot pan, heat olive oil and sauté onions until golden brown.
  3. Add ground meat and mushrooms and continue cooking onions until golden brown.
  4. Add nuts and kibbeh spice mix. Turn off heat and add sumac and salt. Set aside while making casing.
  5. For the casing: Squeeze as much moisture as possible from the bulgur and place in a large bowl.
  6. Place onion, meat, and mushrooms in food processor and pulse until mixture has a paste-like consistency.
  7. Add kibbeh spice mix, cornstarch, and salt. Add mixture to squeeze-dried bulgur in large bowl. Knead together with hands until mixture is homogeneous. Refrigerate for 1⁄2 hour to 3 hours.
  8. For the Kibbeh: Set bowl of water in workstation for hands.
  9. Form casing mixture into golf ball-sized pieces (approximately 20).
  10. Using wet index finger, insert finger into center of each piece and form  cup-like structures.
  11. Fill with 2 tsp. of mushroom and meat mixture, then close casing around filling. Form kibbeh into traditional football shape.
  12. Heat oil to 350°F.
  13. Fry kibbeh in batches to avoid cooling oil temperature.
  14. Drain on cooling rack and serve hot with salted yogurt.
Fried Kibbeh
Monterey Mushrooms blue and white logo

Fried Kibbeh

Description

The succulent texture of this Fried Kibbeh dish is achieved by combining white or baby bella mushrooms with ground meat and spices, creating a flavorful and hearty dish.

Ingredients

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. ground ginger
  • 1 Tbsp. paprika
  • 1 Tbsp. chili flakes (or cayenne)
  • 1 Tbsp. salt

Filling

  • 2 Tbsp. extra virgin olive oil
  • 3 oz. onion, finely minced
  • 3 1⁄2 oz. ground beef, lamb, or 50/50
  • 8 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)* 
  • 1 oz. pistachio, walnut, and/or pinenuts, finely chopped
  • 1 Tbsp. kibbeh spice mix
  • 1 Tbsp. sumac
  • Salt to taste

Casing

  • 7 oz. fine bulgur
  • Very hot water
  • 2 oz. onion, roughly chopped
  • 6 oz. ground beef, lamb, or 50/50
  • 3 oz. Monterey® Baby Bella Mushrooms*, roughly chopped
  • 2 tsp. kibbeh spice mix
  • 1 Tbsp. cornstarch
  • 1 tsp. salt
  • Canola oil (or vegetable oil) for frying, as needed
  • 2 cups salted yogurt

*Selecting Monterey Mushrooms® Sliced Baby Bella "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.

Instructions

Kibbeh Spice Mix

  1. Grind all ingredients together in mortar and pestle or spice grinder. Keep any remaining spice mix for next use.

Kibbeh

  1. Soak bulgur in very hot water for 20-30 minutes while you make the filling.
  2. For the filling: In very hot pan, heat olive oil and sauté onions until golden brown.
  3. Add ground meat and mushrooms and continue cooking onions until golden brown.
  4. Add nuts and kibbeh spice mix. Turn off heat and add sumac and salt. Set aside while making casing.
  5. For the casing: Squeeze as much moisture as possible from the bulgur and place in a large bowl.
  6. Place onion, meat, and mushrooms in food processor and pulse until mixture has a paste-like consistency.
  7. Add kibbeh spice mix, cornstarch, and salt. Add mixture to squeeze-dried bulgur in large bowl. Knead together with hands until mixture is homogeneous. Refrigerate for 1⁄2 hour to 3 hours.
  8. For the Kibbeh: Set bowl of water in workstation for hands.
  9. Form casing mixture into golf ball-sized pieces (approximately 20).
  10. Using wet index finger, insert finger into center of each piece and form  cup-like structures.
  11. Fill with 2 tsp. of mushroom and meat mixture, then close casing around filling. Form kibbeh into traditional football shape.
  12. Heat oil to 350°F.
  13. Fry kibbeh in batches to avoid cooling oil temperature.
  14. Drain on cooling rack and serve hot with salted yogurt.

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About Author

The Culinary Institute of America
The Culinary Institute of America

Produced as an industry service by The Culinary Institute of America for the Mushroom Council.

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