Kibbeh Maqlieh (Fried Meat and Bulgur Patties)
There are said to be more than three hundred kinds of kibbeh in Aleppo, the Syrian city where Rala Ziadeh, the chef and co-founder of Lammeh, a catering company in Brooklyn, was born. In this adaptation of her recipe, the hashweh, or filling, is spiced ground meat and nuts, wrapped in a supple dough of bulgur and meat, and then fried until crisp and golden. Though traditionally deep-fried, this version is pan-fried for ease. (Kibbeh can also be baked in a sheet pan as well.) Yes, it takes time, soaking and kneading, shaping and stuffing, and you’ll need a sturdy food processor. But the result is deeply worth it — a confetti of textures, with soft meat, sweet onions, crunchy nuts and a chewy bulgur crust. The formed kibbeh freeze well, ready to fry on demand for gatherings, family dinners or a taste of home.
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