Traditional Lebanese kibbeh balls made with a bulgur wheat shell and a flavorful meat filling, deep-fried to perfection.
Ingredients
For the Outer Shell
- 2cupsfine bulgur wheat
- 500gground beef or lamb
- 1piecesmall onion, finely chopped
- 1tspsalt
- 1/2tspblack pepper
- 1/2tspcinnamon
- 1/2tspallspice
- 2tbspflour (optional, for better binding)
- 1/4cupcold water (as needed)
For the Filling
- 250gground beef or lamb
- 1piecesmall onion, finely diced
- 1/2tspsalt
- 1/2tspblack pepper
- 1/2tspcinnamon
- 1/4tspallspice
- 1/4cuppine nuts (optional, but traditional)
- 1tbspolive oil
- 1tbspbutter
For Frying
- Vegetable oil (for deep frying)
How to make Lebanese Kibbeh Balls
Prepare the Bulgur Mixture
Soak the bulgur wheat in warm water for 10 minutes, then drain and squeeze out excess water.
Blend the ground meat, onion, salt, pepper, cinnamon, and allspice until smooth.
Add the soaked bulgur and process again, adding a little cold water if needed, until a dough-like consistency forms.
Transfer to a bowl, cover, and refrigerate for 30 minutes.
Prepare the Filling
Heat olive oil and butter in a pan over medium heat.
Sauté the onion until soft, add the ground meat, and cook until browned.
Stir in the salt, pepper, cinnamon, allspice, and pine nuts (if using).
Let the mixture cool completely.
Shape the Kibbeh Balls
Wet your hands and take a golf ball-sized portion of the bulgur mixture.
Roll it into a ball, then use your finger to make a hollow cone shape.
Fill the cavity with 1 tsp of the meat filling, then gently seal and shape it into an oval or football shape.
Repeat until all the kibbeh balls are formed.
Fry the Kibbeh
Heat vegetable oil in a deep pan to 350°F (175°C).
Fry the kibbeh balls in batches until golden brown and crispy (about 4-5 minutes).
Remove and drain on a paper towel.
Tips & Tricks
Ensure the bulgur is well-drained to avoid a soggy mixture.
Refrigerating the bulgur mixture helps it firm up, making it easier to shape.
Use cold water to help bind the bulgur mixture if it feels too dry.
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...
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