Description
Lebanese kibbeh balls are a classic Middle Eastern appetizer made from a mixture of finely ground meat, bulgur wheat, and warm spices. The mixture forms a shell that is stuffed with a flavorful filling of sautéed beef, onions, and pine nuts. Traditionally deep-fried until golden and crispy, these savory croquettes are a staple in Lebanese cuisine and are often served with yogurt sauce, hummus, or fresh vegetables.
Ingredients
🛒 Ingredients (for about 20–24 kibbeh balls)
For the Kibbeh Shell:
1 cup fine bulgur wheat
1 lb (450 g) lean ground beef or lamb
1 small onion, finely grated
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon allspice
½ teaspoon cinnamon
¼ teaspoon nutmeg (optional)
¼ cup cold water (as needed for mixing)
For the Filling:
½ lb (225 g) ground beef or lamb
1 small onion, finely chopped
2 tablespoons olive oil
¼ cup pine nuts
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon allspice
2 tablespoons chopped fresh parsley (optional)
For Frying:
3–4 cups vegetable oil
Instructions
📝 Instructions:
Step 1: Prepare the Bulgur
Place bulgur wheat in a bowl and cover with warm water. Let it soak for about 10 minutes until softened. Drain well and squeeze out excess water.
Step 2: Make the Kibbeh Shell
In a large bowl combine soaked bulgur, ground meat, grated onion, salt, black pepper, allspice, cinnamon, and nutmeg. Mix well until the mixture becomes smooth and dough-like. Add a little cold water if needed to help it come together.
Step 3: Prepare the Filling
Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until soft. Add ground meat and cook until browned. Stir in pine nuts, salt, pepper, and allspice. Cook for another 2–3 minutes, then remove from heat and let cool.
Step 4: Shape the Kibbeh Balls
Take a small portion of the kibbeh dough (about the size of a golf ball). Form it into a ball, then use your finger to hollow out the center. Add about 1 teaspoon of filling inside and seal the opening. Shape into an oval or football shape.
Step 5: Fry the Kibbeh
Heat vegetable oil in a deep pan to about 350°F (175°C). Fry the kibbeh balls in batches for 4–5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Step 6: Serve
Serve warm with yogurt sauce, hummus, or fresh salad.
Notes
- Texture Tip: The kibbeh shell mixture should be smooth and easy to shape. If it cracks, add a little cold water and knead again.
- Baking Option: For baked kibbeh balls, brush them lightly with olive oil and bake at 375°F (190°C) for 25–30 minutes.
- Freezing Tip: Kibbeh balls can be frozen before frying. Place them on a tray until frozen solid, then store in freezer bags.
- Serving Idea: Serve with Lebanese garlic sauce, tahini sauce, or cucumber yogurt dip.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Snack
- Method: Fried or Baked
- Cuisine: Lebanese / Middle Eastern