Kibbeh is a form of the Arabic word kubbah or "ball," is a staple in Middle Eastern cuisine. Made out of lamb or beef, these football-shaped croquettes are a flavorful blend of fragrant herbs and spices, filling meat, and hearty bulgur wheat. Delicious as an appetizer or side dish.
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Key Ingredients
For the Bulgur
0.20 kg bulgur
3 cups cold water
For the Beef Preparations
2 medium onions, 1 finely chopped, 1 coarsely chopped
1 kg lean ground beef or lamb, divided
1 ½ tsp kosher salt, divided
1 ¼ tsp freshly ground pepper, divided
2 tbsp olive oil
½ cup toasted pine nuts, optional
1 tsp ground allspice
¼ tsp ground cumin
Vegetable oil, for frying
Lemon wedges, garnish
Directions
Soak the Bulgur
1
Gather the ingredients.
2
In a medium bowl, place the bulgur wheat and add the cold water. Let it soak for 30 minutes.
3
Remove excess water by placing the bulgur in a cheesecloth or clean kitchen towel and thoroughly squeezing. Reserve.
Make the Fine Kibbeh Dough
4
In a medium bowl, mix the coarsely chopped onion with 1 pound of the meat, the soaked bulgur, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Stir well to combine.
5
Process the mixture in batches in a food processor: Pulse, then process to a sticky, smooth, dough-like consistency, adding some ice as needed to help break down the meat.
6
Repeat the procedure until all of the beef mixture has been processed. Reserve, covered.
Make the Coarse Kibbeh Stuffing
7
In a large non-stick skillet over medium-high heat, add the olive oil and the finely chopped onion, and cook, stirring occasionally, until the onions are translucent, about 2 minutes.
8
Add the remaining pound of meat and the pine nuts, if using. Break apart the meat with a wooden spoon until well combined. Add the allspice, remaining 1 teaspoon salt and 1/4 teaspoon pepper, and the cumin and stir well.
9
Once the beef is no longer pink, remove from the heat and allow it to cool off for 10 minutes.
Assemble the Kibbeh
10
Using damp hands, take an egg-sized amount of raw and fine meat mixture and form it into a ball. Using your index finger, poke a hole in the ball, making a pocket for the filling. Add some cooked filling and pinch the top to seal the ball.
11
Shape it into a ball, or pinch the ends to form a little football.
Fry the Kibbeh
12
In a deep frying pan or deep-fryer, add 4 cups of oil and heat to 350 F.
13
Fry the kibbeh in batches until golden brown and crunchy, or about 5 minutes. Be mindful of not overcrowding the pan so the balls cook evenly.
14
Drain on paper towels and serve hot or warm.
Nutrition Facts
Serving Size servings
Servings 9
- Amount Per Serving
- Calories 6022
- % Daily Value *
- Total Fat 502.5g774%
- Saturated Fat 98.2g491%
- Trans Fat 13.5g
- Cholesterol 710mg237%
- Sodium 3558.4mg149%
- Potassium 4332.1mg124%
- Total Carbohydrate 185.7g62%
- Dietary Fiber 32.8g132%
- Sugars 12.8g
- Protein 208.6g418%
- Vitamin C 204%
- Calcium 37%
- Iron 164%
- Vitamin D 7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Nutrition Facts
Serving Size servings
Servings 9
- Amount Per Serving
- Calories 6022
- % Daily Value *
- Total Fat 502.5g774%
- Saturated Fat 98.2g491%
- Trans Fat 13.5g
- Cholesterol 710mg237%
- Sodium 3558.4mg149%
- Potassium 4332.1mg124%
- Total Carbohydrate 185.7g62%
- Dietary Fiber 32.8g132%
- Sugars 12.8g
- Protein 208.6g418%
- Vitamin C 204%
- Calcium 37%
- Iron 164%
- Vitamin D 7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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