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Kibbeh Balls Recipe

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4.4 from 15 reviews

Kibbeh Balls are a classic Middle Eastern fried delicacy made with a flavorful blend of bulgur wheat, ground beef, and aromatic spices. These football-shaped croquettes are filled with a spiced beef and pine nut mixture, then deep-fried to golden perfection, making them crispy on the outside and tender inside. Perfect as an appetizer or a satisfying snack served warm with a cucumber yogurt sauce.

Ingredients

For the 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 (divided)
  • 1 pound 100% lean ground beef
  • 1 teaspoon salt (remaining)
  • 1 tablespoon 7 Spice (divided)

For the 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)

Instructions

  1. Make the Filling: Heat the olive oil in a pan over medium heat. Add the ground beef and diced onions, cooking until the beef is browned and onions are softened, around 8-10 minutes. Season with salt and 7 Spice, then fold in the pine nuts. Remove from heat and set aside to cool.
  2. Prepare the Bulgur: Place the fine bulgur wheat in a medium bowl and add ½ cup of water. Let it soak for about 10 minutes until the water is absorbed and the bulgur is softened. Fluff with a fork to separate the grains.
  3. Blend the Kibbeh Mixture: Transfer the soaked bulgur to a food processor. Add the quartered onion, fresh basil and/or mint, kamouneh spice, and 1 tablespoon salt. Pulse until well combined and finely processed. Add the 100% lean ground beef, pulse again to incorporate everything into a smooth, homogeneous mixture.
  4. Finalize the Kibbeh Dough: Add the remaining salt and 1 tablespoon 7 Spice to the food processor. Blend again until the mixture forms a smooth meat paste. Divide the mixture into two equal portions.
  5. Shape the Kibbeh Balls: Wet your hands with water to prevent sticking. Scoop about 3 tablespoons of the kibbeh mixture and shape it into a ball. Using your finger, indent the center and hollow out the interior to form a half shell without breaking the sides.
  6. Fill and Seal: Spoon approximately 2 tablespoons of the prepared filling into the hollow. Carefully pinch the kibbeh shell closed and shape it into a football (oval) shape. Place the formed kibbeh balls on a tray. Repeat the process with the remaining kibbeh mixture and filling.
  7. Deep Fry: Heat vegetable or canola oil in a deep fryer or a large, deep pot to 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.
  8. Drain and Serve: Use a slotted spoon to remove the kibbeh balls from the oil and transfer them onto a plate lined with paper towels to drain excess oil. Serve warm, optionally with cucumber yogurt sauce.

Notes

  • Soaking the bulgur properly is essential to achieve the right texture.
  • Wet hands during shaping to prevent the mixture from sticking.
  • Maintain oil temperature to ensure even frying and crispy texture.
  • Kibbeh balls can be served with a cucumber yogurt sauce or tahini dip for added flavor.
  • The spices like kamouneh and 7 Spice are crucial for authentic Middle Eastern flavor.

Find it online: https://marthatasty.com/kibbeh-balls-recipe/