Kibbeh Balls
User Reviews
5
Kibbeh Balls
Description
This recipe involves soaking fine bulgur wheat in water until softened, then blending it with onion, fresh herbs such as basil or mint, Kamouneh spice, and ground beef to form a smooth meat dough. The filling consists of cooked ground beef seasoned with 7 spice, salt, sautéed onions, and pine nuts, which adds texture and nutty flavor.
The preparation involves shaping the bulgur-beef mixture into small shells, filling them generously with the prepared beef mixture, and sealing them into balls. These are then deep fried in vegetable or canola oil until crisp and browned on the outside. The result is a crunchy crust giving way to a tender, spiced meat filling, a classic texture contrast characteristic of kibbeh.
Kibbeh Balls are often served as appetizers or snacks and can be accompanied by fresh herbs, yogurt, or salads. They can be made ahead and stored in the refrigerator for a few days or frozen for longer storage. Freezing is commonly done before frying, and they can be cooked straight from frozen after thawing overnight.
Ingredients
Kibbeh Mixture
- 1 ½ cups bulgur wheat fine #1
- ½ cup water
- 1 onion quartered
- ½ cup basil or mint, fresh
- ¼ cup kamouneh spice
- 1 tablespoon + 1 teaspoon salt
- 1 pound ground beef 100% lean
- 2 teaspoons 7 spice seasoning
Hashweh Filling
- 2 tablespoons olive oil
- 1 pound ground beef 95% lean
- 1 onion diced, large
- 1 teaspoon salt
- 1 tablespoon 7 spice seasoning
- ¼ cup pine nuts
For Frying
- vegetable oil for deep frying, or canola oil
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.
Notes
- Store leftover kibbeh balls tightly covered in the refrigerator for up to 3-4 days to maintain freshness.
- For longer storage, freeze unfried kibbeh balls and thaw overnight in the refrigerator before frying.
- Kamouneh spice blends typically include cumin seeds, black peppercorns, dried rose petals, marjoram, basil, mint, and 7 spice to provide authentic Middle Eastern flavor.
- Bulgur wheat can be sourced at Middle Eastern markets, specialty health food stores, or some supermarkets in international sections.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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