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Crispy Fried Kibbeh Balls with Mint and Pine Nuts Recipe

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★★★★

4 from 79 reviews

Traditional Middle Eastern Kibbeh Balls made with bulgur wheat and lean ground beef, perfectly seasoned and stuffed with a flavorful beef and pine nut filling. These crispy deep-fried football-shaped snacks are an irresistible combination of textures and spices, ideal as an appetizer or main dish.

Ingredients

Scale

Kibbeh Dough

  • 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 salt
  • 1 pound 100% lean ground beef
  • 2 teaspoons 7 Spice
  • 1 teaspoon salt
  • 1 tablespoon 7 Spice
  • 1 pound 95% lean ground beef

Filling

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • ½ teaspoon salt
  • 1 tablespoon 7 Spice
  • ¼ cup pine nuts

For Frying

  • Vegetable or canola oil (enough for deep frying)

Instructions

  1. Make the Filling: Heat olive oil in a skillet over medium heat. Add the diced onion and lean ground beef. Cook until the beef is browned and onions are soft, about 8-10 minutes. Season with ½ teaspoon salt and 1 tablespoon 7 Spice, then fold in the pine nuts. Set aside to cool.
  2. Prepare the Bulgur: Place the bulgur wheat in a medium bowl and add ½ cup water. Let it soak for 10 minutes until the water is absorbed and the bulgur is tender. Fluff the bulgur with a fork.
  3. Make the Kibbeh Mixture: Transfer the soaked bulgur wheat to a food processor along with the quartered onion, fresh basil and/or mint leaves, kamouneh spice, and 1 tablespoon salt. Pulse until well combined but not pureed.
  4. Add Ground Beef to Mixture: Add 1 pound of the 100% lean ground beef to the food processor and blend until the mixture reaches a smooth, meat paste consistency.
  5. Finish the Kibbeh Dough: Transfer the kibbeh dough to a bowl. Add the remaining 1 pound of 95% lean ground beef along with 2 teaspoons 7 Spice and 1 teaspoon salt. Mix thoroughly to combine all ingredients evenly. Divide the mixture into two equal portions.
  6. Shape the Kibbeh Balls: Moisten your hands with water to prevent sticking. Scoop about 3 tablespoons of the kibbeh mixture and form it into an oval shape. Use one finger to make an indentation in the center, then hollow out the inside gently, creating a shell.
  7. Stuff the Kibbeh: Place about 2 tablespoons of the prepared filling inside the hollowed shell. Carefully close the shell around the filling and mold it into a football shape. Repeat with the remaining dough and filling.
  8. Deep Fry the Kibbeh: Heat 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 for 2-3 minutes per side until golden brown and crisp. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
  9. Serve: Serve the kibbeh balls warm, optionally accompanied by cucumber yogurt sauce or your preferred dip.

Notes

  • Soaking the bulgur properly is essential for the right texture of the kibbeh dough.
  • Keep hands wet when shaping kibbeh to prevent sticking and cracking.
  • You can adjust the spice quantities according to your taste preferences.
  • Fresh herbs like basil and mint add a bright flavor, but can be customized or omitted if unavailable.
  • Ensure oil is hot enough before frying to prevent the kibbeh from absorbing too much oil.
  • Leftover kibbeh balls can be reheated in the oven for crispiness.

Keywords: Kibbeh, Middle Eastern appetizer, beef kibbeh, bulgur wheat recipe, stuffed meatballs, fried kibbeh, pine nut filling

Find it online: https://foodarohub.com/crispy-fried-kibbeh-balls-with-mint-and-pine-nuts-recipe/