Kibbeh Raas: Lebanese Torpedo Kibbeh with Meat and Pine Nut Filling

Put the fine bulgur in a bowl, cover with cold water by 2 cm (1 inch), and swish with your hand. Drain immediately through a fine sieve, pressing gently. Leave to drain for 5 minutes — the bulgur should be damp and pliable but not waterlogged. If it feels stiff, sprinkle with 1 tablespoon water and rub it in.

In a food processor, pulse the onion until finely chopped, then add the 500 g (1 lb 2 oz) ground lamb or beef and the drained bulgur. Add 1 teaspoon salt. Process in short bursts, scraping down the sides, until the mixture forms a smooth, slightly sticky paste that holds together when pinched. With the motor running, add ice water a tablespoon at a time until the paste is soft but not wet — usually 120–160 ml (1/2–2/3 cup). Transfer to a bowl, cover, and refrigerate while you make the filling.

In a dry skillet over medium-low heat, toast the pine nuts, tossing often, until golden and fragrant, about 2–3 minutes. Watch closely — they go from pale to burnt in seconds. Tip onto a plate to cool.

Heat the olive oil or ghee in the same skillet over medium heat. Add the finely diced onion and cook until soft and translucent, about 5 minutes. Add the 400 g (14 oz) ground lamb or beef, breaking it up with a spoon. Cook until no longer pink, about 6–8 minutes. Stir in the allspice, cinnamon, nutmeg, remaining 1/2 teaspoon salt, and the black pepper. Cook 1 minute more, then fold in the toasted pine nuts. Taste and adjust salt. Transfer to a bowl and let cool completely — warm filling will tear the delicate shells.

Have a small bowl of ice water beside you to wet your hands. Take a walnut-sized ball of the chilled shell paste (about 40 g / 1 1/2 oz). Hold it in one hand and poke a hole in the centre with the index finger of the other, rotating and pinching the walls upward to form a thin, even hollow torpedo about 7 cm (3 inches) long. Work quickly and keep the paste cold; dip your fingers in ice water as needed. Fill with 1 heaped teaspoon of cooled filling, then pinch the top closed and taper the ends into a neat torpedo. Repeat with the remaining paste and filling — you should get 18–20 kibbeh.

Arrange the shaped kibbeh on a tray lined with parchment. Refrigerate for at least 20 minutes, or up to 2 hours. This firms them so they hold their shape in the oil.

Pour the neutral oil into a deep, heavy pot to a depth of about 8 cm (3 inches) and heat over medium-high until it reaches 175°C (350°F) on a deep-fry thermometer. If you don't have a thermometer, drop in a small piece of shell paste: it should sizzle and rise steadily without browning instantly.

Carefully lower 4–5 kibbeh into the hot oil using a slotted spoon. Do not crowd the pot. Fry, turning once or twice, until deep golden brown and crisp all over, about 4–5 minutes. Lift out and drain on a wire rack set over a tray (paper towels work too but make the base soggy). Keep finished kibbeh warm in a low oven (120°C / 250°F) while you fry the rest.

While the last batch fries, whisk the tahini, lemon juice, and grated garlic in a bowl. It will seize and look lumpy — that's normal. Slowly drizzle in the ice water, whisking constantly, until the sauce turns pale, glossy, and pourable, like heavy cream. Season with a pinch of salt.

Pile the hot kibbeh raas on a platter, scatter with extra toasted pine nuts if you like, and serve immediately with the tahini sauce and lemon wedges. They're best eaten the day they're made.