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
