Kibbeh (Beef Croquettes)
User Reviews
5
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Prep Time
30 mins
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Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
32
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Calories
240 kcal
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Course
Appetizer
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Cuisine
Middle Eastern, Lebanese, Armenian
Kibbeh (Beef Croquettes)
Description
This Kibbeh recipe uses a finely processed bulgur wheat combined with ground beef and onions to form a pliable dough seasoned with cinnamon, allspice, salt, and pepper. The filling combines sautéed onions, golden pine nuts, ground beef, fresh herbs—mint and parsley—plus pomegranate molasses for a sweet-tart depth. The spiced meat filling contrasts with the more neutral bulgur dough, balancing flavors and textures.
The filling is cooked separately to meld spices and soften ingredients before being enclosed in the dough. The dough's moisture and the bulgur's texture hold the shape when forming croquettes. After shaping, the croquettes are fried in vegetable oil until they develop a crisp golden exterior, while the interior remains moist and flavorful.
Kibbeh croquettes are traditionally served with lemon slices, sumac, fresh mint leaves, and tahini yogurt sauce, which cut through the richness and add bright, creamy, and herbal notes. They can be appetizers or part of a main course and pair with fresh salads or flatbread.
Using the fine bulgur wheat is important for the correct dough texture. If only whole bulgur is available, processing it into fine granules is advised. The floury dough consistency ensures the croquettes hold during frying. Adjusting seasoning and pomegranate molasses quantity influences the balance of sweet, savory, and spiced flavors.
Ingredients
Filling
- 2 tbsp olive oil
- 1/3 cup pine nuts
- 3 onion diced (3 cups total, white
- 8 oz ground beef (80/20)
- 1/4 cup mint chopped, leaves
- 1/4 cup parsley chopped
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1/4 cup pomegranate molasses
- 1 tsp kosher salt
- 1/2 tsp black pepper ground
Outer Casing
- 1 2/3 cup bulgur wheat See Note 1, fine
- 1 white onion quartered (1 cup total)
- 1 1/2 lbs ground beef (80/20)
- 1 tbsp kosher salt
- 2 tsp ground cinnamon
- 1 1/2 tsp allspice
- 1 tsp black pepper ground
Frying
- 2 cups vegetable oil
Serve
- 1 tsp sumac
- 1 lemon slices
- tahini yogurt sauce
- mint leaves
Instructions
Filling
- Heat a tablespoon of the oil in a large skillet over medium heat and fry the pine nuts for 2-3 minutes, or until golden. Remove pine nuts from pan, drain and set aside.
- Add the other tablespoon of oil to the skillet along with the onions. Saute over medium heat for 10 minutes. Add the ground beef, cinnamon, allspice, pomegranate molasses, salt and pepper. Stir to break up meat and cook until meat is no longer pink. Stir through the pine nuts, mint and parsley, set aside.
Outer Casing
- Place bulgur in a sieve under cool water, rinsing until water runs clear. Set aside.
- Place the onion in a food processor and pulse several times until minced. Add the ground beef, salt, cinnamon, allspice and pepper. Process for 15-20 seconds until a paste forms. Transfer to a large bowl.
- Add the rinsed bulgur to the meat filling and combine for 3 minutes to mix thoroughly.
Assembly
- Place some water in a small bowl and set aside. Place a sheet of parchment paper on a baking sheet (or lined with a silpat). Roll 3 tablespoon sized balls (roughly the size of a ping pong ball, 1 1/4 oz or 35 gm) of the filling. You should have 32. For larger kibbeh, double the size.
- Wet your hands. Holding the ball in one hand, use the index finger from the other and press down in the center of the ball, being careful not to crack or tear the sides. Do not press through the ball, you are making a package to fill. I use the hand holding the ball and gently press the meat mixture up and around my finger to the second joint (mid-finger) while move the index finger in a slow circular pattern to widen the opening. This takes practice, so be patient! The sides should be about a 1/8" thick.
- Fill the cavity of the kibbeh with 1 1/2 tsp of the filling mixture and pinch the opening closed to seal it. Wet your fingers and shape and smooth the kibbeh into an oval with a pointed end (football shaped). Place on line baking sheet and repeat with remaining casing and filling.
Fried Kibbeh
- Heat 2 cups of oil in a large saucepan or deep fryer to 350°F. Gently lower 3-4 per batch into the oil and fry 2-3 minutes, gently turning often until crispy and brown. Remove the kibeh from the oil and transfer them to a plate lined with paper toweling to drain.Repeat with remaining balls.
Baked Kibbeh
- Preheat the oven to 400°F. Arrange the kibbeh balls in a single layer on a large baking sheet lined with parchment paper or a silicone baking mat. Spray the croquettes with olive oil or non-stick cooking spray.Bake for 30 minutes, or until they are deep golden brown in color. Time can vary depending on the heat of your oven and altitude.
Serving
- Place on a platter garnished with lemon slices, mint leaves and a dipping bowl filled with Tahini Yogurt Sauce.
Notes
- Fine bulgur wheat is recommended; use brand Sadaf Bulghur #1 Fine for best results.
- If only whole bulgur is available, pulse it in a food processor until it resembles coarse cornmeal to achieve proper dough texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 312mg | 13% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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