These traditional Lebanese kibbeh balls are a crispy, flavorful appetizer made from bulgur wheat and seasoned ground beef, stuffed with a spiced beef and pine nut filling, then deep-fried to golden perfection.
These traditional Lebanese kibbeh balls are made with bulgur, aromatics, herbs, and spiced ground beef that form the outer shell and a separate seasoned beef and pine nut filling. The mixture is shaped and deep-fried until golden and crisp, making a flavorful appetizer perfect for sharing.
Ingredients You'll Need
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
How to Make Kibbeh Balls
- Make the Filling: Heat the olive oil in a pan over medium heat. Add the ground beef and diced onions, cooking until the beef is browned and the onions are softened, about 8-10 minutes. Season the mixture with salt and 7 Spice. Stir in the pine nuts until well combined, then set aside to cool.
- Make the Kibbeh Mixture: Place the bulgur wheat in a medium bowl and add the water. Let it soak for about 10 minutes to absorb the water, then fluff with a fork. Transfer the soaked bulgur to a food processor, add the quartered onion, fresh basil/mint, kamouneh spice, and 1 tablespoon salt. Blend until well combined and finely ground. Add the 100% lean ground beef along with the remaining 1 teaspoon salt and 2 teaspoons 7 Spice. Blend again until the mixture forms a smooth meat paste. Divide this kibbeh mixture into two equal portions.
- Assemble the Kibbeh Balls: Wet your hands with water to prevent sticking. Scoop about 3 tablespoons of the kibbeh mixture. Use one finger to press into the middle and hollow out the center to form a shell, leaving about ¼ inch thickness. Fill the hollow with about 2 tablespoons of the cooled meat and pine nut filling. Close the shell carefully and shape the filled kibbeh into a football shape using your hands. Place the formed balls on a tray and repeat with the remaining mixture and filling.
- Fry the Kibbeh Balls: Heat vegetable or canola oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the kibbeh balls in batches of 6-8, turning as needed, for about 2-3 minutes per side until they are golden brown and crisp. Remove the fried kibbeh with a slotted spoon and drain on paper towels to absorb excess oil.
- Serve: Serve the kibbeh balls warm, optionally accompanied by cucumber yogurt sauce or your preferred dip for added freshness and flavor.
How to Serve Kibbeh Balls
Garnishes
Serve the kibbeh balls warm, optionally accompanied by cucumber yogurt sauce or your preferred dip for added freshness and flavor. Garnish with chopped fresh herbs like parsley or mint and a squeeze of lemon if desired.
Side Dishes
They pair well with simple sides such as a cucumber and radish salad, pickles, or a bowl of yogurt-based sauce to balance the richness.
Make Ahead and Storage
Storing Leftovers
These kibbeh balls are best enjoyed fresh and warm. If you need to store leftovers, let them cool and place in an airtight container in the refrigerator. Reheat in the oven to help restore crispiness.
Freezing
If you want to freeze them, place parchment between layers and freeze in a sealed freezer-safe bag. Thaw at room temperature and reheat in a hot oven to refresh crispness.
Reheating
To refresh crispiness, reheat in a preheated oven until warmed through and crisp on the outside.
FAQs
Why soak the bulgur?
Soaking the bulgur for about 10 minutes helps it absorb water and achieve the right texture for the kibbeh dough.
What temperature should the frying oil be?
Heat the frying oil to 350°F (175°C) to ensure crispy, non-greasy kibbeh.
How long do you fry the kibbeh?
Fry the kibbeh balls in batches for about 2-3 minutes per side until golden brown and crisp.
Can I substitute pine nuts?
Yes — you can substitute pine nuts with chopped walnuts or almonds if preferred.
Final Thoughts
These traditional Lebanese kibbeh balls are a delicious, crispy appetizer that showcase the flavors of bulgur, spiced beef, and toasted pine nuts. Serve them warm with a yogurt or cucumber dip and enjoy as a flavorful starter or party finger food.
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Baked Tostada Shells Recipe
- Total Time: 50 minutes
- Yield: 12 kibbeh balls
Description
These traditional Lebanese kibbeh balls are a crispy, flavorful appetizer made from bulgur wheat and seasoned ground beef, stuffed with a spiced beef and pine nut filling, then deep-fried to golden perfection.
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 pan over medium heat. Add the ground beef and diced onions, cooking until the beef is browned and the onions are softened, about 8-10 minutes. Season the mixture with salt and 7 Spice. Stir in the pine nuts until well combined, then set aside to cool.
- Make the Kibbeh Mixture: Place the bulgur wheat in a medium bowl and add the water. Let it soak for about 10 minutes to absorb the water, then fluff with a fork. Transfer the soaked bulgur to a food processor, add the quartered onion, fresh basil/mint, kamouneh spice, and 1 tablespoon salt. Blend until well combined and finely ground. Add the 100% lean ground beef along with the remaining 1 teaspoon salt and 2 teaspoons 7 Spice. Blend again until the mixture forms a smooth meat paste. Divide this kibbeh mixture into two equal portions.
- Assemble the Kibbeh Balls: Wet your hands with water to prevent sticking. Scoop about 3 tablespoons of the kibbeh mixture. Use one finger to press into the middle and hollow out the center to form a shell, leaving about ¼ inch thickness. Fill the hollow with about 2 tablespoons of the cooled meat and pine nut filling. Close the shell carefully and shape the filled kibbeh into a football shape using your hands. Place the formed balls on a tray and repeat with the remaining mixture and filling.
- Fry the Kibbeh Balls: Heat vegetable or canola oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the kibbeh balls in batches of 6-8, turning as needed, for about 2-3 minutes per side until they are golden brown and crisp. Remove the fried kibbeh with a slotted spoon and drain on paper towels to absorb excess oil.
- Serve: Serve the kibbeh balls warm, optionally accompanied by cucumber yogurt sauce or your preferred dip for added freshness and flavor.
Notes
- Soaking bulgur for 10 minutes is important to achieve the right texture in the kibbeh dough.
- Wet your hands before shaping the kibbeh to prevent the mixture from sticking.
- Maintain the oil temperature at 350°F to ensure crispy, non-greasy kibbeh balls.
- You can substitute pine nuts with chopped walnuts or almonds if preferred.
- These kibbeh balls are best enjoyed fresh and warm but can be reheated in an oven to retain crispiness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Lebanese
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