Print

Kibbeh Balls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Kibbeh Balls are a traditional Middle Eastern delicacy featuring a crispy bulgur wheat and beef shell filled with a savory mixture of spiced ground beef and pine nuts. Deep-fried to golden perfection, these football-shaped treats are perfect appetizers or a hearty snack served warm with cucumber yogurt sauce.

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 salt
  • 1 pound 100% lean ground beef
  • 1 teaspoon salt (additional, to blend later)
  • 1 tablespoon 7 Spice (additional, to blend later)

Filling

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

For Frying

  • Vegetable or canola oil (enough for deep frying)

Instructions

  1. Make the Filling: Heat the olive oil in a pan over medium heat. Add the diced onion and ground beef, cooking until the beef browns and the onions are soft, about 8-10 minutes. Season with salt and 7 Spice, then fold in the pine nuts. Set aside to cool.
  2. Prepare the Bulgur: Place the bulgur wheat in a medium bowl and add water. Let it soak for 10 minutes, then fluff to absorb all the water.
  3. Make the Kibbeh Mixture: Transfer the soaked bulgur to a food processor along with the quartered onion, fresh basil and/or mint, kamouneh spice, and 1 tablespoon salt. Blend until well combined. Add the 100% lean ground beef and blend again until the mixture is smooth and uniform. Add the remaining salt and 7 Spice, then blend once more until a meat paste forms. Divide the mixture in half.
  4. Shape the Kibbeh Shells: Wet your hands with water to prevent sticking. Scoop about 3 tablespoons of the kibbeh mixture into your hand. Using one finger, press into the center to create an indent, then hollow out the inside to form a shell about the size of a small football.
  5. Fill and Shape: Spoon approximately 2 tablespoons of the prepared filling into each kibbeh shell. Carefully close the shell over the filling, sealing it and shaping it into a football shape with your hands. Place the formed kibbeh balls onto a tray. Repeat with the remaining mixture and filling.
  6. Deep Fry: Heat vegetable or canola oil in a deep fryer or deep pan to about 350°F (175°C). Fry the kibbeh balls in batches of 6-8 for about 2-3 minutes per side, or until they turn golden brown and crisp. Use a slotted spoon to remove them from the oil and drain on paper towels to absorb excess oil.
  7. Serve: Serve the kibbeh balls warm, optionally accompanied by cucumber yogurt sauce or your preferred dipping sauce.

Notes

  • Use fresh herbs like basil or mint for aromatic depth, but feel free to adjust per preference.
  • Ensure your hands are damp when shaping to prevent the mixture from sticking.
  • Maintain consistent oil temperature to achieve even frying and crispy texture.
  • Kibbeh mixture can be prepared ahead and refrigerated for up to 24 hours before shaping and frying.
  • Pine nuts add a delightful crunch and flavor; however, they can be omitted or substituted with finely chopped walnuts or almonds.

Find it online: http://bitezly.com/kibbeh-balls-recipe/