Print & Share This Recipe!
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
Heat the ghee and olive oil in a large skillet over medium heat. Add the chopped onions and sauté until softened for about 5 minutes. Add the ground meat to the skillet and cook, breaking it apart with a wooden spoon. Cook for about 8 minutes until it's lightly browned.
2
Mix well with the salt, pepper, seven spices, and cinnamon over the meat. Cook for another minute or two and mix in the spice powder. Add the lemon juice and pomegranate molasses to the skillet and stir until combined. Turn off the heat and remove it from the stovetop. Mix the cooked meat mixture with toasted pine nuts in a separate bowl until evenly mixed. Keep aside until ready to use.
3
Using a food processor, add the chopped onion with the washed bulgur. Mix them until combined well.
4
Add the ground beef, spices, salt, dry mint, fresh marjoram, cinnamon, and black pepper. While the food processor runs from the top, add about ½ cup of ice-cold water and mix for 30 seconds.
5
Remove the mixture into a bowl. Add water if it's needed! A good texture should be held together, not too loose or dry.
For the perfect kibbeh, divide the dough evenly by weighing each one to 4 oz a piece. You can also eyeball them and form them into a ball.
Keeping a cup of water to dip your fingers in while forming the kibbeh is essential. This will prevent the dough from sticking to your fingers.
6
Take one ball at a time in your hands to shape the kibbeh. Then many holes in it with the other hand's index finger. Expand the hole as much as possible to create a hollow with a wide-open mouth.
7
Generously, use a spoon filled with the stuffing and fill the hole with it.
8
Once the stuffing is in the hole of the kibbeh ball, close the ball by pinching the open end. Finally, shape the ball into the classic almost oval shape like a football, sealing the stuffing inside the shell.
9
Keep working on the kibbeh one at a time, dipping your fingers in cold water. Cover them on a baking sheet with parchment paper, ensuring they don't stick together. This can cause the shells to stick together and tear apart.
10
Fry your kibbeh in hot oil. Olive oil will add a fruity, spicy flavor but can be expensive. Flavorless oils are also acceptable for cooking the kibbeh if you don't want to add another layer of flavor. Ensure to include enough oil to cover the kibbeh for about one minute. Leave the kibbeh in the oil until lightly golden.
11
Cook a few kibbehs at a time. Remove each one and let them drain on a towel to absorb excess oil. Enjoy!
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!