Kibbeh Balls
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5.0
510 reviews
Excellent
Kibbeh Balls
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These traditional fried Lebanese kibbeh balls are a delicious appetizer made with bulgur wheat and seasoned ground beef and onions filling!
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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
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Instructions
Make the Filling
- Heat the olive oil. Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Season with salt and 7 Spice and fold in the pine nuts.
Make the Kibbeh Mixture
- To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water.
- Transfer soaked bulgur to a food processor along with the onion, basil and/or mint, kamouneh spice and 1 tablespoon salt. Blend until well combined. Add the lean ground beef to the food processor and blend until well combined.
- Add the lean beef, along with the remaining salt and 7 Spice. Blend again until a meat paste forms. Divide the mixture in half.
Assemble and Fry
- Add water to your hands, and scoop about 3 tablespoons of the kibbeh mixture. Use one finger to indent the middle of the scooped mixture and then hollow out the inside using your finger until it looks like a half shell.
- Add about two tablespoons of the mixture into the shell and then close the shell and shape into a football with your hands. Place the kibbeh ball on a tray and repeat for the remaining mixture and filling.
- Deep fry the kibbeh balls in the oil in batches of 6-8 until golden brown and crisp, about 2-3 minutes per side. Use a slotted spoon to carefully remove from the oil and place on a plate lined with paper towel to absorb the excess oil.
- Serve warm with cucumber yogurt sauce, if desired.
Equipments used:
Notes
- Homemade Kamouneh Spice Recipe:
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 1 tablespoon dried rose petals (optional)
- 2 teaspoons dried marjoram
- 1 teaspoon dried basil
- 1 teaspoon dried mint
- 1 teaspoon 7 spice
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- Freezing Instructions: You can also freeze the baked kibbeh recipe for up to 3 months. While you can freeze them after cooked, it’s more common to make a second batch and freeze them before frying them. Thaw in the fridge overnight or fry from frozen.
- Sourcing: You can find the bulgur at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.
- * Please note the nutrition label does not include the oil for frying.
Nutrition Information
Show Details
Calories
268kcal
(13%)
Carbohydrates
17g
(6%)
Protein
19g
(38%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
47mg
(16%)
Sodium
902mg
(38%)
Potassium
412mg
(12%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
354IU
(7%)
Vitamin C
2mg
(2%)
Calcium
35mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12kibbeh balls
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 47mg | 16% |
| Sodium | 902mg | 38% |
| Potassium | 412mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
510 reviews
Excellent
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