Lebanese Kibbeh Balls Recipe
This Lebanese Kibbeh Balls recipe features crispy, golden-fried shells made from bulgur and minced meat, filled with a savory spiced beef and pine nut mixture. A Middle Eastern classic that’s perfect for mezze, appetizers, or festive gatherings.
Ingredients
For the Shell:
- 2 cups fine bulgur wheat #1 grade
- 1 lb lean ground beef or lamb double-ground
- 1 small onion finely grated
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- 1 tsp salt
- Ice water as needed
For the Filling:
- 1 tbsp olive oil
- 1 tbsp butter optional
- 1 small onion finely chopped
- ¾ lb ground beef or lamb
- ¼ cup pine nuts toasted
- 1 tsp ground allspice
- ½ tsp cinnamon
- ½ tsp ground black pepper
- Salt to taste
For Frying:
- Neutral oil canola, sunflower, or grapeseed for deep frying
Instructions
Step 1: Soak the Bulgur
- Rinse bulgur and soak it in warm water for 15–20 minutes. Drain and squeeze out excess moisture.
Step 2: Prepare the Shell Mixture
- In a food processor, blend soaked bulgur, grated onion, spices, and half the meat until smooth.
- Add the remaining meat and pulse until a cohesive dough forms. Use a little ice water if needed.
Step 3: Make the Filling
- In a skillet, heat olive oil and butter. Sauté the chopped onion until translucent.
- Add ground meat and cook until browned.
- Stir in spices, season with salt, and add toasted pine nuts. Let cool.
Step 4: Shape the Kibbeh Balls
- Wet hands and shape kibbeh dough into golf ball-sized rounds.
- Hollow the center, add a spoonful of filling, and seal to form a football shape.
Step 5: Fry the Kibbeh
- Heat oil to 350°F (175°C). Fry in batches until golden and crisp (5–6 minutes per batch).
- Drain on paper towels and serve hot.
Notes
- Make Ahead: Uncooked kibbeh can be frozen on a tray and stored in zip-top bags. Fry from frozen with slightly increased cook time.
- Storage: Store cooked kibbeh in the fridge for up to 5 days or freeze for up to 2 months.
- Healthier Option: Bake at 375°F (190°C) for 25–30 minutes, turning halfway.
- Variation Tip: Swap the meat filling with spiced mushrooms and walnuts for a vegetarian option.