Air fryer recipe · Starters
Spiced Beef Kibbeh Torpedoes
Crisp bulgur shells hiding a warmly spiced beef and pine nut filling in every bite.
- 30 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 50kcal
- 0.9 gprotein
- 3.2 gcarbs
- 3.9 gfat
- 0.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Fine bulgur, soaked1 cup
- Lean minced beef300 g
- Onion, finely diced1
- Pine nuts3 tbsp
- Ground allspice and cinnamon1 tsp each
- Olive oil sprayas needed
Method
Make the shell dough
Knead the soaked, squeezed bulgur with half the beef, half the spices, and salt until it forms a tacky, mouldable dough. Chill it briefly so it holds together when you form the shells.
Cook the filling
Saute the onion until soft, then brown the remaining beef with the rest of the allspice and cinnamon. Fold in toasted pine nuts and let the mixture cool so it does not tear the shells.
Form the torpedoes
Take a lump of bulgur dough, hollow it with a wet finger, and pack in a spoon of filling. Pinch the ends closed and roll into a tapered oval, smoothing any cracks with damp hands.
Mist for crunch
Spray each torpedo generously with olive oil so the bulgur shell crisps rather than dries out. Arrange them with space between so the heat reaches every surface.
Air-fry until crisp
Cook at 190C for 16 minutes, gently turning them once for an even crust. They are done when the shells are mahogany-brown and firm to the touch. Make sure it is cooked through with no pink before serving.
