Kibbeh Balls Recipe

These Kibbeh Balls are a delicious Middle Eastern dish made with a flavorful blend of lean ground beef, aromatic herbs, and spices like 7 Spice and kamouneh. The crispy, golden exterior and savory beef and pine nut filling make them perfect as an appetizer or a main course. These kibbeh are deep-fried to perfection for a crispy finish, creating a satisfying and hearty meal that pairs well with cucumber yogurt sauce or tahini. Whether you’re preparing a family dinner or a party platter, this recipe is sure to impress with its rich flavors and comforting texture.

Ingredients

Kibbeh Mixture

• 1 ½ cups fine #1 bulgur wheat
• ½ cup water
• 1 onion, quartered
• ½ cup fresh basil and/or mint
• ¼ cup kamouneh spice
• 1 tablespoon + 1 teaspoon salt
• 1 pound 100% lean ground beef
• 2 teaspoons 7 Spice

Hashweh Filling

• 2 tablespoons olive oil
• 1 pound 95% lean ground beef
• 1 large onion, diced
• 1 teaspoon salt
• 1 tablespoon 7 Spice
• ¼ cup pine nuts

For Frying

• Vegetable or canola oil for deep frying

Instructions

Prepare the Filling

1. Heat the olive oil in a pan over medium heat. Add the ground beef and diced onions, cooking until the beef is browned and the onions soften, about 8-10 minutes.
2. Season with salt and 7 Spice, then fold in the pine nuts. Set the filling aside to cool.

Make the Kibbeh Mixture

3. In a medium bowl, combine the bulgur wheat and water. Let it soak for about 10 minutes, fluffing it to ensure all the water is absorbed.
4. Transfer the soaked bulgur to a food processor along with the quartered onion, basil and/or mint, kamouneh spice, and 1 tablespoon salt. Blend until smooth.
5. Add the lean ground beef and blend again until the mixture is well-combined into a paste.
6. Add the remaining salt and 7 Spice, then blend once more until the paste is smooth and firm. Divide the mixture into two portions.

Assemble and Fry the Kibbeh Balls

7. Wet your hands with water and scoop about 3 tablespoons of the kibbeh mixture. Use your finger to create a small indent in the center of the mixture, then hollow it out to form a shell.
8. Place 2 tablespoons of the prepared filling inside the shell. Carefully pinch the edges to seal and shape the kibbeh into a football shape.
9. Repeat this process with the remaining kibbeh mixture and filling.
10. Heat the vegetable or canola oil in a deep fryer or large pot to 350°F (175°C). Fry the kibbeh balls in batches of 6-8 until golden brown and crispy, about 2-3 minutes per side.
11. Use a slotted spoon to remove the kibbeh balls and place them on a plate lined with paper towels to absorb excess oil.

Serve

12. Serve the warm kibbeh balls with cucumber yogurt sauce, if desired.

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Why You’ll Love This Recipe

• Flavor-packed: The combination of fresh herbs, spices, and the savory beef filling creates a deliciously complex flavor.
• Hearty and satisfying: These crispy, golden kibbeh balls are a fulfilling meal that can be served as an appetizer or main dish.
• Crispy exterior and juicy interior: The frying process creates a crispy shell that perfectly complements the tender, flavorful filling.

Tips

• Use fresh herbs: Fresh basil and mint enhance the flavor of the kibbeh mixture, adding a fresh, aromatic touch.
• Control the oil temperature: Make sure the oil is at the right temperature (350°F) to avoid undercooking or overcooking the kibbeh balls.
• Shape uniform kibbeh: Try to shape all the kibbeh balls to be the same size to ensure even frying.

Variations and Substitutions

• Vegetarian version: Use cooked lentils or quinoa as a substitute for the ground beef in the filling.
• Different spices: If you don’t have kamouneh spice, you can substitute it with a blend of cumin, cinnamon, and allspice.
• Baking option: For a lighter version, bake the kibbeh balls in a preheated oven at 375°F for 25-30 minutes, flipping halfway through.

FAQs

Can I make kibbeh ahead of time?
Yes, you can prepare the kibbeh balls and refrigerate them for up to 24 hours before frying. You can also freeze them for up to 3 months, and fry them straight from frozen.

What if I don’t have 7 Spice?
If you don’t have 7 Spice, you can make your own blend by combining equal parts cinnamon, allspice, black pepper, and nutmeg.

Can I pan-fry the kibbeh balls instead of deep frying?
Yes, you can pan-fry the kibbeh balls. Use a few tablespoons of oil in a large skillet over medium heat. Cook the kibbeh in batches, turning to ensure they cook evenly.

Serving

• With sauces: Kibbeh pairs wonderfully with yogurt-based sauces, such as cucumber yogurt sauce, tahini, or garlic sauce.
• Side dishes: Serve with a side of tabbouleh or fattoush salad for a full Middle Eastern-inspired meal.

Suggestions

• Make a platter: Serve these kibbeh balls as part of a mezze platter with hummus, baba ghanoush, and pita bread.
• Serve with pickles: Pickled vegetables like turnips or cucumbers add a nice contrast to the rich flavors of the kibbeh.