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Discover Lebanese Kibbeh: A flavorful blend of ground meat, fine bulgur (#1), spices, and onions, deep-fried to perfection. Enjoy with herbs, yogurt, or hummus for an authentic Lebanese delight!
Type of Cuisine:
Mediterranean
Prep Time: 90 minutes.
Cook Time: 20 minutes
How Many Servings?
24 pieces servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 tablespoons ghee | |
| 2 tablespoons olive oil | |
| 2 cups chopped onion (one large onion or two small ones) | |
| 1 lb. ground lamb or beef | |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| ½ teaspoon seven-spice powder | |
| ¼ teaspoon cinnamon | |
| 2 tablespoons fresh lemon juice | |
| 2 tablespoon pomegranate molasses | |
| ¼ cup toasted pine nuts |
Making the Kibbeh Shell:
| 1 large onion (chopped roughly) | |
| 2 cups bulgur # 1 (washed and drained) | |
| 1 lb. lean ground beef | |
| 2 teaspoons salt | |
| 1 teaspoon dry mint | |
| 1 teaspoon fresh or dry marjoram | |
| ¼ teaspoon cinnamon | |
| ¼ teaspoon black pepper | |
| ½ cup ice cold water or as needed |
Preparation
1
Cook the Onions & Meat for Perfect Kibbeh Filling
Heat the ghee and olive oil in a large skillet over medium heat. Once warm, add the chopped onions and sauté for about 5 minutes until soft and fragrant. Next, add the ground meat, breaking it apart with a wooden spoon. Cook for about 8 minutes, stirring occasionally, until lightly browned.
Heat the ghee and olive oil in a large skillet over medium heat. Once warm, add the chopped onions and sauté for about 5 minutes until soft and fragrant. Next, add the ground meat, breaking it apart with a wooden spoon. Cook for about 8 minutes, stirring occasionally, until lightly browned.
2
Season & Enhance the Meat Filling
Sprinkle the salt, pepper, seven spices, and cinnamon over the meat, mixing well to evenly coat. Cook for another 1-2 minutes, allowing the spices to blend into the mixture. Stir in the lemon juice and pomegranate molasses, ensuring everything is well combined. Turn off the heat and remove the skillet from the stovetop. In a separate bowl, mix the cooked meat mixture with toasted pine nuts until evenly incorporated. Set aside until ready to use.
Sprinkle the salt, pepper, seven spices, and cinnamon over the meat, mixing well to evenly coat. Cook for another 1-2 minutes, allowing the spices to blend into the mixture. Stir in the lemon juice and pomegranate molasses, ensuring everything is well combined. Turn off the heat and remove the skillet from the stovetop. In a separate bowl, mix the cooked meat mixture with toasted pine nuts until evenly incorporated. Set aside until ready to use.
3
Blend Onion & Bulgur for the Kibbeh Dough
In a food processor, combine the chopped onion and washed bulgur. Pulse until the mixture is well blended and evenly combined..
In a food processor, combine the chopped onion and washed bulgur. Pulse until the mixture is well blended and evenly combined..
4
Blend Meat & Spices for the Kibbeh Dough
Add the ground beef, spices, salt, dry mint, fresh marjoram, cinnamon, and black pepper to the food processor. While blending, slowly pour in ½ cup of ice-cold water from the top. Continue mixing for 30 seconds until the mixture is well combined and smooth.
Add the ground beef, spices, salt, dry mint, fresh marjoram, cinnamon, and black pepper to the food processor. While blending, slowly pour in ½ cup of ice-cold water from the top. Continue mixing for 30 seconds until the mixture is well combined and smooth.
5
Prepare & Portion the Kibbeh Dough
Transfer the mixture into a bowl. If needed, add a little water to achieve the right consistency—it should hold together without being too dry or too loose. For perfectly shaped kibbeh, divide the dough evenly, weighing each piece to 4 oz, or simply eyeball and shape them into balls. Pro Tip: Keep a cup of water nearby to dip your fingers in while shaping. This prevents the dough from sticking and ensures smooth, well-formed kibbeh.
Transfer the mixture into a bowl. If needed, add a little water to achieve the right consistency—it should hold together without being too dry or too loose. For perfectly shaped kibbeh, divide the dough evenly, weighing each piece to 4 oz, or simply eyeball and shape them into balls. Pro Tip: Keep a cup of water nearby to dip your fingers in while shaping. This prevents the dough from sticking and ensures smooth, well-formed kibbeh.
6
Shape the Kibbeh Shell
Take one dough ball in your hand and begin shaping the kibbeh. Using the index finger of your other hand, gently press into the center to create a hole. Carefully expand it, working the dough outward to form a hollow shell with a wide opening, making space for the filling.
Take one dough ball in your hand and begin shaping the kibbeh. Using the index finger of your other hand, gently press into the center to create a hole. Carefully expand it, working the dough outward to form a hollow shell with a wide opening, making space for the filling.
7
Fill the Kibbeh with the Flavorful Stuffing
Generously fill the hollowed kibbeh shell with a spoonful of the prepared stuffing, ensuring it's packed in without overfilling. This will help maintain the perfect shape while sealing.
Generously fill the hollowed kibbeh shell with a spoonful of the prepared stuffing, ensuring it's packed in without overfilling. This will help maintain the perfect shape while sealing.
8
Seal & Shape the Kibbeh
After filling the kibbeh shell with stuffing, gently pinch the open end to seal it. Carefully shape it into the classic oval or football-like shape, ensuring the filling stays securely inside. Repeat with the remaining dough balls.
After filling the kibbeh shell with stuffing, gently pinch the open end to seal it. Carefully shape it into the classic oval or football-like shape, ensuring the filling stays securely inside. Repeat with the remaining dough balls.
9
Shape & Arrange the Kibbeh
Continue shaping the kibbeh one at a time, dipping your fingers in cold water as needed to prevent sticking. Place each kibbeh on a parchment-lined baking sheet, ensuring they are spaced apart. This prevents them from sticking together and tearing before cooking.
Continue shaping the kibbeh one at a time, dipping your fingers in cold water as needed to prevent sticking. Place each kibbeh on a parchment-lined baking sheet, ensuring they are spaced apart. This prevents them from sticking together and tearing before cooking.
10
Fry the Kibbeh Until Golden Brown
Heat enough oil in a deep pan to fully submerge the kibbeh. Once the oil is hot, carefully drop in the kibbeh and fry for about one minute, or until they turn light golden brown. Avoid overcrowding the pan to ensure even cooking.
Heat enough oil in a deep pan to fully submerge the kibbeh. Once the oil is hot, carefully drop in the kibbeh and fry for about one minute, or until they turn light golden brown. Avoid overcrowding the pan to ensure even cooking.
11
Perfectly Fried Kibbeh: Crispy & Golden Every Time
Fry the kibbeh in small batches to maintain the oil temperature and ensure even cooking. Once golden brown, carefully remove each kibbeh and place it on a paper towel-lined plate to drain excess oil. Serve warm and enjoy this crispy, flavor-packed Lebanese delicacy with your favorite dips and sides!
Fry the kibbeh in small batches to maintain the oil temperature and ensure even cooking. Once golden brown, carefully remove each kibbeh and place it on a paper towel-lined plate to drain excess oil. Serve warm and enjoy this crispy, flavor-packed Lebanese delicacy with your favorite dips and sides!
Rana’s Notes!
Can I Freeze This Lebanese Delight? Yes! You can freeze this dish and use it later. Kibbeh takes much work; you should prepare it in large batches to reduce your needed prep. The good news is that you can make a large batch and freeze whatever you don't use. If you decide to freeze kibbeh, make sure that you seal it tightly in plastic wrap and store it in a container for added protection. When you're ready to cook it again, don't let it thaw. Instead, cook it frozen. If you allow the kibbeh to soften, it will likely fall apart. This will make frying impossible or hard without adding too many extra calories!