Crispy Yucatan Bulgur and Lamb Croquettes with Achiote

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A signature dish of the Lebanese-Mexican community that settled in the Yucatan peninsula, these torpedo-shaped kibbeh croquettes blend Middle Eastern bulgur and spiced lamb with regional Yucatecan touches like achiote, habanero, and toasted pumpkin seeds. Crisp on the outside and juicy inside, they are typically served as a snack or appetizer with pickled onion and a squeeze of sour orange.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 32 gCarbs
• 6 gFiber
• 3 gSugar
• 26 gProtein
• 620 mgSodium
• 540 mgPotassium
• 75 mgCalcium
• 4.5 mgIron
• 8 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the bulgur shell

• 1 cup fine #1 bulgur wheat
• 12 oz (340 g) cold water, for soaking
• 1 lb (450 g) lean ground lamb
• 1 small white onion, finely grated and squeezed
• 2 tablespoons achiote paste dissolved in 3 tablespoons warm water
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons fine salt
• 2 tablespoons ice water, if needed

For the spiced meat filling

• 2 tablespoons neutral oil
• 1 small white onion, finely diced
• 3 garlic cloves, minced
• 1/2 lb (225 g) ground lamb or beef
• 1 teaspoon achiote paste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground clove
• 1 small habanero, seeded and minced (optional)
• 2 tablespoons sour orange juice or fresh lime juice
• 1/3 cup toasted pumpkin seeds (pepitas), lightly crushed
• 2 tablespoons chopped fresh mint or epazote
• 1 teaspoon salt

For frying and serving

• 3 cups neutral frying oil (such as canola or sunflower)
• Lime or sour orange wedges
• Pickled red onion with habanero, for serving

Directions

1. Place the bulgur in a large bowl, cover with the 12 oz cold water, and let stand 20 to 25 minutes until tender. Drain thoroughly in a fine sieve, then press firmly with your hands to remove as much moisture as possible.
2. Make the filling: heat the oil in a skillet over medium heat and saute the onion until translucent, about 4 minutes. Add the garlic and cook 30 seconds, then stir in the ground lamb, achiote paste, cumin, cinnamon, clove, and habanero. Cook, breaking up the meat, until browned and cooked through, 6 to 8 minutes. Stir in the sour orange juice, pumpkin seeds, mint, and salt. Transfer to a plate and chill in the refrigerator for 15 minutes.
3. Make the shell: combine the drained bulgur, ground lamb, grated onion, dissolved achiote, cumin, allspice, cinnamon, and salt in a large bowl. Knead vigorously with one hand (or pulse in a food processor) for 5 to 7 minutes until the mixture becomes a smooth, cohesive paste that holds together when pressed. Add ice water a tablespoon at a time if the mixture feels dry.
4. To shape, lightly wet your hands. Take a golf-ball sized portion of shell mixture (about 2 tablespoons) and roll into a ball. Insert your thumb to make a deep pocket, then spoon about 1 tablespoon of the chilled filling inside. Pinch the opening closed and gently roll and taper the ends with your palms to form a torpedo or lemon shape, about 2 1/2 inches long. Repeat with remaining mixture to make 16 croquettes.
5. Heat the frying oil in a heavy saucepan or deep skillet to 350 F (175 C). Fry 4 to 5 croquettes at a time without crowding, turning occasionally, until deep mahogany-golden and crisp, 3 to 4 minutes.
6. Lift out with a slotted spoon and drain on a wire rack set over paper towels. Keep warm in a low oven while frying the rest.
7. Serve immediately on a platter with lime wedges and pickled habanero onions on the side.

Cook’s Notes

• For an authentic Yucatecan flavor, char a halved tomato and a garlic clove over an open flame and blend them into the filling along with the achanote paste.
• If the shell mixture cracks while shaping, dip your fingers in cold water and smooth the surface; the moisture helps seal it around the filling.
• Always chill the filling thoroughly so it does not soften the shell during shaping; very cold dough also fries up puffier.
• For a lighter version, bake the shaped croquettes on an oiled tray at 425 F for 18 to 20 minutes, turning once halfway through.
• Serve with a Yucatecan-style salsa of pickled red onion, chopped cilantro, minced habanero, and a splash of sour orange juice for an authentic finish.

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