Crispy Air-Fried Baharat Kibbeh

Crispy, Juicy & Guilt-Free!!

Bring the rich heritage of the Levant into your kitchen—with a healthier twist! This air-fried kibbeh stays true to the traditional essence: a fragrant, crispy shell cradling a juicy, spiced filling. Thanks to your air fryer and USimplySeason Baharat, each bite is packed with warm Middle Eastern flavor—minus the deep-frying guilt.

🧆 Yields: 20–24 kibbeh | 🕒 Prep Time: 45–60 minutes (plus bulgur soaking) | 🔥 Cook Time: 25–40 minutes (in batches)

📝 Ingredients:

For the Kibbeh Shell (Outer Layer):

• 1 cup fine bulgur wheat (#1 fine bulgur is best, often labeled "fine" or "extra fine")
• 1 lb very lean ground beef or lamb (finely ground, "kibbeh meat" if available)
• 1/2 medium onion, roughly chopped
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves (or more mint if preferred)
• 1 tablespoon USimplySeason Baharat
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2-4 tablespoons ice water (as needed for blending)

For the Kibbeh Filling:

• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 1/2 lb ground beef or lamb (regular lean is fine here)
• 1-2 teaspoons USimplySeason Baharat (adjust to your preference)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/4 cup pine nuts, lightly toasted (optional, but adds great texture)

For Air Frying:

• Olive oil spray or a light brushing of olive oil

Equipment You'll Need:

• Large bowl
• Fine-mesh strainer or cheesecloth
• Food processor (essential for the shell texture)
• Air fryer
• Tongs
• Cooling rack

👩🏾‍🍳 Instructions:

1. Prepare the Kibbeh Shell
   • Soak the Bulgur: Place bulgur in a large bowl, cover with cold water by ½ inch, and soak for 15–20 minutes. Drain and squeeze dry using a strainer or cheesecloth—should be damp but not wet.
   • Process Ingredients: In a food processor, pulse onion, mint, basil, Baharat, salt, and pepper until finely minced. Add ground meat and half of the squeezed bulgur. Pulse into a smooth paste, scraping down sides. Add ice water, 1 tbsp at a time, if needed to help bind.
   • Form Kibbeh Dough: Transfer mixture to a bowl. Add the remaining bulgur. Knead by hand until smooth and pliable. Cover and refrigerate while preparing the filling.
2. Prepare the Filling
   • Heat olive oil in a skillet over medium heat. Add onion; cook until golden, about 5–7 minutes.
   • Add ground meat; cook until browned, 8–10 minutes. Drain excess fat.
   • Stir in Baharat, salt, pepper. Cook 1 more minute.
   • Add pine nuts (if using). Cool completely.
3. Assemble the Kibbeh
   • Set Up: Have kibbeh dough, cooled filling, and a bowl of cold water for your hands ready.
   • Shape:
     • Dampen hands.
     • Roll 2 tbsp of shell dough into a smooth ball.
     • Gently press a hole with your finger and rotate to form a hollow shell, ~¼ inch thick walls.
     • Spoon in 1–1½ tsp of filling.
     • Pinch to seal and shape into a football or oval.
     • Repeat with remaining dough.
4. Air Fry the Kibbeh
   • Preheat Air Fryer to 370°F (185°C) for 5 minutes.
   • Arrange: Spray the basket with oil. Add kibbeh in a single layer—no crowding!
   • Cook: Lightly spray kibbeh with oil. Air fry for 12–18 minutes, flipping halfway, until golden brown.
   • Add an extra spray and 2–3 minutes for crispier texture if desired.
   • Check Doneness: Filling should reach 165°F (74°C).
   • Cool: Transfer to a cooling rack or paper towel-lined plate before serving.

🌟 Pro Tips

• Don’t Skip the Oil Spray: It’s key to crisping without frying.
• Work in Batches: Overcrowding leads to soggy kibbeh.
• Watch the First Batch: Every air fryer behaves differently.
• Freezer-Friendly: Freeze uncooked kibbeh on a tray, transfer to a bag, and air fry from frozen (+3–4 minutes).
• Reheat Like a Pro: Air fry leftovers at 350°F for 5–6 minutes.

🍽 Serving Suggestions

• Serve warm with plain yogurt (drizzle with olive oil + dried mint), a cucumber tomato salad, or tabbouleh.
• Great with hummus, tahini, or wrapped in pita with pickled turnips and greens.

🌱 Optional Variations

• Vegetarian Version: Sauté mushrooms + lentils with onions and Baharat for a meaty meatless filling.
• Nutrient Boost: Add a pinch of cinnamon or allspice to the shell mix for depth.
• Nut-Free: Omit pine nuts or sub with sunflower seeds.