Air Fryer Frozen Kibbeh

Ingredients

• 12 frozen kibbeh (about 500 g), straight from the freezer
• Tahini sauce or garlic yogurt, to serve (optional)
• Lemon wedges, to serve (optional)
• Chopped parsley, to finish (optional)
• Oil spray

Steps

1. Take the kibbeh straight from the freezer - don't thaw them first, or the bulgur shell turns soft and is more likely to split before it has a chance to crisp.
2. Preheat the air fryer to 190°C for 3-4 minutes.
3. Mist or brush the shells lightly with oil on all sides - this is what gets them golden and crisp without deep frying.
4. Arrange in a single layer with small gaps between them so air reaches all sides; don't stack or crowd the basket.
5. Air fry for 8 minutes, then turn each one over carefully with tongs.
6. Air fry for a further 5-6 minutes (14 minutes total) until deep golden brown and firm to the touch.
7. Rest for 2 minutes before serving - the filling finishes steaming through in this time and they hold together better when you bite in.
8. Serve hot with tahini sauce or garlic yogurt, lemon wedges and a scatter of parsley.

Tip: Kibbeh dry out fast past the 14-minute mark - pull them the moment the shell is deep golden rather than cooking for extra crunch.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.