- Yield: 20-24 pieces
Deep Fried Kibbeh
Kibbeh is an ancient traditional Lebanese recipe made with minced meat and the perfect combination
of spices and pine nuts. This aromatic dish can be enjoyed as an appetizer, main or side dish. A
vegetarian version can be made by replacing the meat with potatoes or roasted pumpkin puree. It can
be prepared several ways, such as Raw (Kibbeh Nayyeh), layered and baked flat in oven (Kibbeh Bi
Saniyah) or deep fried. Whichever way you make it, it will be a crowd pleaser!
Ingredients
- 2 cups # 1 dark bulgur wheat
- 1 ½ tablespoons ground cumin
- 1 ½ tablespoons allspice
- 1 teaspoon dried mint
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoon sea salt
- 600 grams ground beef, minced
- 1 small onion, finely pureed or grated
- FILLING
- 2 tablespoons Vegetable oil
- 1 medium onion, finely chopped
- 450 grams lamb or beef, minced
- 1 tablespoon ground cumin
- 1 tablespoon all spice
- 1 teaspoon sumac
- 1 ½ teaspoon sea salt
- 1 teaspoon black pepper
- ½ cup of toasted pine nuts, optional
Instructions
- To make the Kibbeh dough, Make Kibbeh dough, Put the burghul in a large mixing bowl and wash it using your hands to mix the water through, rinse well. Strain the water out, leaving a small amount for it to continue to absorb for 10-15 minutes.
- After 15 minutes, add spices: allspice, salt, pepper, paprika, dry mint and cumin. Knead for
about 5 minutes to soften the burghul and blend thoroughly. - Puree an onion and add it to the mixture along with the ground raw beef. Blend well.
- To prepare the filling: heat the olive oil in a large frying pan over medium heat and sauté the onion until translucent. Add in the spices (cumin, all spice, and black pepper). Mix in ground meat and cook until beef is browned and cooked. Add the sumac, salt and continue cooking for another
minute, mix in roasted pine nuts if using. Remove from heat and set aside to cool slightly.
- To shape kibbeh balls:Have a bowl of cold water nearby, and keep your hands moist and cool
while shaping the balls to give them a smooth finish. Take a portion of the meat/burghul
mixture to make a 4 cm ball. Hold it in one hand, and using the index finger of the other hand,
make a hole in the center of one side of the ball, and swipe your finger in a small curve while
turning the ball around to create a cone shape. Try to get a thin shell of equal thickness all
around. Fill the inside pocket of the kibbeh ball ¾ of the way with the cooked meat, then close
the top by molding a point on the other end. Set on a tray and continue until all the dough and
filling are made into balls.
- Heat oil in a deep pot or frying pan and deep fry the kibbeh, being careful not to add too many
to the oil at once. Fry the kibbeh balls for a couple of minutes until dark golden brown. Turn
them frequently.
- As they’re done, remove the kibbeh and place them on a plate lined with paper towel to absorb
the excess oil. Serve as is or with plain yogurt or tzatziki for dipping.
Note: Extra kibbeh can be frozen on a tray overnight then transferred into a freezer bag for later use.
