Kibbeh Arfaliyeh — Fried Torpedo Kibbeh
The elongated, tapered kibbeh — stuffed, shaped into a torpedo, and fried in oil until deep golden and crisp. One of four shapes made from a single Idlib dough.
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Get Sofra on Google Play →Ingredients
- 1 kg Fine bulgur (burghul naaem)
- 500 g Beef
- 3 medium Onions (for the dough)
- 2 medium Onion (for the filling)
- 300 g Ground beef (for the filling)
- 3 tbsp Pine nuts
- 2 tsp Salt
- 1 tsp Hot red pepper (filfil harra)
- 1.5 tsp Seven-spice (sabaa baharat)
- 1 tsp Cumin
- 500 ml Oil for frying
Instructions
- Make the dough: rinse and soak the fine bulgur, then squeeze it dry. Pass the beef, onions, and bulgur through a meat grinder together until they blend into one smooth, workable dough.
- Season the dough with the salt, hot red pepper, seven-spice, and cumin, and knead until even.
- Make the filling: sauté the diced onion until golden, add the ground beef, season lightly, and cook until browned. Stir in the toasted pine nuts and let cool.
- Wet your hands. Take a portion of dough, form a ball, and hollow a deep cavity, working the walls thin and even.
- Fill with the onion-and-meat filling, seal, and shape into a long, tapered torpedo with pointed ends.
- Heat the oil to 170°C (340°F) and fry the kibbeh in batches for 5-6 minutes until deep golden brown.
- Drain on paper towels and serve hot with yogurt and salad.
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Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Kibbeh Arfaliyeh — Fried Torpedo Kibbeh?
The elongated, tapered kibbeh — stuffed, shaped into a torpedo, and fried in oil until deep golden and crisp. One of four shapes made from a single Idlib dough.
Where is Kibbeh Arfaliyeh — Fried Torpedo Kibbeh from?
Kibbeh Arfaliyeh — Fried Torpedo Kibbeh comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Kibbeh Arfaliyeh — Fried Torpedo Kibbeh vegetarian?
No — as written, Kibbeh Arfaliyeh — Fried Torpedo Kibbeh includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven-spice (sabaa baharat) in Kibbeh Arfaliyeh — Fried Torpedo Kibbeh?
The seven-spice (sabaa baharat) called for here is part of the traditional recipe and gives Kibbeh Arfaliyeh — Fried Torpedo Kibbeh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Kibbeh Arfaliyeh — Fried Torpedo Kibbeh?
In a Syrian mains spread, Kibbeh Arfaliyeh — Fried Torpedo Kibbeh is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Kibbeh Arfaliyeh — Fried Torpedo Kibbeh ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.