Air fryer recipe · Mains
Baked-Style Kibbeh
Spiced mince and bulgur patties cooked dry until crisp.
- 22 minTotal time
- 185°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 255kcal
- 13.0 gprotein
- 14.7 gcarbs
- 16.0 gfat
- 1.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- minced mutton400 g
- bulgur wheat100 g
- onion1 small
- cinnamon powder0.5 tsp
- allspice0.5 tsp
- salt1 tsp
Method
Soak the bulgur
Soak the bulgur in warm water for 15 minutes, then drain it and press out the extra water. Softening it first lets the grains bind smoothly into the mince, while draining well stops the mix turning wet and loose.
Mix
Blend the mince, drained bulgur, grated onion, cinnamon, allspice and salt into a firm, smooth paste. Working it well makes the mixture sticky enough to hold its shape, so the patties do not crack or fall apart while cooking.
Shape
Form the paste into small oval patties with pointed ends and press each one firmly together. Packing them tight leaves no air gaps inside, which keeps them from splitting open and helps them cook through evenly.
Brush
Lightly brush the patties all over with a little oil so the outside crisps up. Just a thin film is enough, as it helps the surface brown into a firm crust while the inside stays moist and tender.
Air fry
Cook at 185°C for 22 min, turning once halfway. They are done when crisp outside and cooked right through with no pink at the centre, having reached 74°C. Turning gives an even, browned crust on both sides.
