Crispy Air-Fried Baharat Kibbeh
Crispy Air-Fried Baharat Kibbeh
Healthy Middle Eastern Delight
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.
📝 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.
🔄 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.
🍽 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.
