Print

Kibbeh Balls Recipe

Print Recipe

★★★★★

4.7 from 416 reviews

These traditional Kibbeh Balls are a delicious Middle Eastern dish featuring a bulgur wheat and ground beef shell filled with a savory mixture of browned beef, onions, and pine nuts. Deep-fried to golden perfection, they offer a crispy exterior with a flavorful, aromatic filling, perfect as an appetizer or part of a meal.

Ingredients

Scale

Shell 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 salt
  • 1 pound 100% lean ground beef
  • 1 teaspoon salt
  • 1 tablespoon 7 Spice

Filling

  • 2 tablespoons olive oil
  • 1 pound 95% lean ground beef
  • 1 large onion (diced)
  • 1 teaspoon salt
  • 2 teaspoons 7 Spice
  • ¼ cup pine nuts

For Frying

  • Vegetable or canola oil (for deep frying)

Instructions

  1. Make the Filling: Heat the olive oil in a pan over medium heat. Add the 95% lean ground beef and diced onion. Cook, stirring occasionally, until the beef is browned and the onions are soft, about 8-10 minutes. Season with 1 teaspoon salt and 2 teaspoons 7 Spice. Fold in the pine nuts, then remove from heat and set aside.
  2. Prepare the Shell Mixture: In a medium bowl, combine the fine bulgur wheat with ½ cup water. Let it soak for 10 minutes, then fluff the mixture to ensure all water is absorbed.
  3. Blend the Shell Ingredients: 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 until well combined and finely processed.
  4. Add Meat to Shell Mixture: Add 1 pound of 100% lean ground beef to the food processor with the bulgur mixture. Blend until well combined and a meat paste forms. Add the remaining 1 teaspoon salt and 1 tablespoon 7 Spice, then blend again thoroughly. Divide the mixture into two equal portions.
  5. Shape the Kibbeh Balls: Wet your hands with water to prevent sticking. Scoop approximately 3 tablespoons of the kibbeh shell mixture and form into a ball. Use your finger to make an indentation in the center and hollow out the inside to create a half shell shape.
  6. Fill and Seal: Place about 2 tablespoons of the beef and pine nut filling inside the hollowed shell. Carefully close the shell around the filling and shape into a football or oval shape with your hands. Place the formed kibbeh on a tray and repeat with remaining mixture and filling.
  7. Deep Fry: Heat vegetable or canola oil in a deep fryer or heavy pot to approximately 350°F (175°C). Fry the kibbeh balls in batches of 6-8 for 2-3 minutes per side until they are golden brown and crisp.
  8. Drain and Serve: Use a slotted spoon to remove the fried kibbeh from the oil. Place on a plate lined with paper towels to drain excess oil. Serve warm, optionally accompanied by cucumber yogurt sauce.

Notes

  • Soaking the bulgur wheat properly is essential for the right texture in the shell.
  • Wet hands help in shaping kibbeh without sticking.
  • Use fresh pine nuts for the best flavor in the filling.
  • Maintain oil temperature to ensure even frying and avoid soggy kibbeh.
  • Classic accompaniments include cucumber yogurt sauce or tahini sauce.
  • Kibbeh can be frozen before frying; if frozen, fry without thawing for best texture.

Keywords: Kibbeh, Middle Eastern, Bulgur, Ground beef, Pine nuts, Fried appetizer

Find it online: https://todayquickmeals.com/kibbeh-balls-recipe/