Traditional Fried Lebanese Kibbeh Balls Recipe
These traditional Lebanese kibbeh balls are a crispy and flavorful appetizer made from a mixture of bulgur wheat and seasoned ground beef, filled with a spiced beef and pine nut filling. Perfectly deep-fried to golden perfection, these kibbeh balls offer a delightful combination of textures and aromatic spices, making them a must-try for lovers of Middle Eastern cuisine.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 kibbeh balls
- Category: Appetizer
- Method: Frying
- Cuisine: Lebanese
Ingredients
Kibbeh Mixture
- 1 ½ cups fine #1 bulgur wheat
- ½ cup water
- 1 onion, quartered
- ½ cup fresh basil and/or mint
- ¼ cup kamouneh spice
- 1 tablespoon + 1 teaspoon salt
- 1 pound 100% lean ground beef
- 2 teaspoons 7 Spice
Hashweh Filling
- 2 tablespoons olive oil
- 1 pound 95% lean ground beef
- 1 large onion, diced
- 1 teaspoon salt
- 1 tablespoon 7 Spice
- ¼ cup pine nuts
For Frying
- Vegetable or canola oil for deep frying
Instructions
- Make the Filling: Heat the olive oil in a skillet over medium heat. Add the diced onion and ground beef and cook, stirring occasionally, until the beef is browned and fully cooked, about 8-10 minutes. Season with salt and 7 Spice, then fold in the pine nuts. Remove from heat and set aside to cool slightly.
- Make the Kibbeh Mixture: Combine the bulgur wheat and water in a medium bowl. Let it soak for 10 minutes until the bulgur absorbs the water and softens. Transfer the soaked bulgur to a food processor along with the quartered onion, fresh basil and/or mint, kamouneh spice, and 1 tablespoon salt. Pulse to combine everything well. Add the 100% lean ground beef and blend until well incorporated. Add the remaining 1 teaspoon salt and 2 teaspoons 7 Spice, then blend again until a smooth meat paste forms. Divide the mixture into two equal portions.
- Assemble the Kibbeh Balls: Wet your hands with water to prevent sticking. Take about 3 tablespoons of the kibbeh mixture and form it into a ball. Use your finger to make an indentation in the center, hollowing out the inside until it looks like a half shell. Fill the cavity with about 2 tablespoons of the cooked meat and pine nut filling. Close the shell carefully and shape it into an oval football shape. Repeat the process with the remaining kibbeh mixture and filling.
- Deep Fry: Heat vegetable or canola oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Fry the kibbeh balls in batches of 6-8 for about 2-3 minutes on each side, or until they are golden brown and crisp. Use a slotted spoon to remove the kibbeh balls from the oil and drain on paper towels to absorb excess oil.
- Serve: Serve the kibbeh balls warm, accompanied by cucumber yogurt sauce or your favorite dip if desired.
Notes
- Soaking the bulgur properly is crucial for the right texture of the kibbeh dough.
- Wet hands and fingers help shape the kibbeh mixture without it sticking.
- Use a thermometer to maintain oil temperature for even frying and to avoid greasy kibbeh.
- Kibbeh balls can be prepared ahead and fried just before serving.
- Traditional kamouneh spice is a blend; if unavailable, a mix of allspice, cinnamon, nutmeg, and cumin works well.
