Kibbeh are Levantine torpedo-shaped shells of bulgur and minced meat, stuffed with a spiced filling and fried crisp. The air fryer crisps them with just a spray of oil. Here's how.
Key takeaways
Q: How do you make kibbeh in an air fryer?
A: Shape a bulgur-and-mince shell around a spiced filling, spray with oil, and air fry at 200°C (400°F) for 12–15 minutes, until crisp.
Q: What's the shell made of?
A: Fine bulgur wheat blended with minced lamb or beef and spices.
The method
Soak fine bulgur and blend with minced lamb, grated onion and spices into a smooth dough for the shells. Cook a filling of spiced mince with onion and pine nuts. Shape the shell dough around a little filling into a torpedo, sealing well, spray with oil, and air fry until crisp and deep golden.
The recipe
Air Fryer Kibbeh
Ingredients
- Fine bulgur, lamb mince (shell)
- Onion, spices
- Mince, onion, pine nuts (filling)
- Oil spray
Method
- Blend bulgur and mince into a shell dough.
- Cook the spiced filling.
- Shape shells around filling; seal.
- Spray with oil; air fry at 200°C 12–15 min.
Tips
- Wet your hands to shape the shells smoothly.
- Seal well so they don't split.
- Spray with oil for a crisp, golden shell.
Frequently asked questions
How do you make kibbeh in an air fryer?
Shape a bulgur-and-mince shell around a spiced mince filling into torpedoes, seal well, spray with oil, and air fry at 200°C for 12–15 minutes until crisp.
What is the kibbeh shell made of?
Fine bulgur wheat soaked and blended with minced lamb or beef, grated onion and spices into a smooth, mouldable dough.
How do you stop kibbeh splitting?
Keep your hands wet while shaping for a smooth shell, don't overfill, and seal the ends firmly before cooking.