Lebanese•indulgent

Kibbeh Balls

These traditional fried Lebanese kibbeh balls are a delicious appetizer made with bulgur wheat and seasoned ground beef and onions filling!

Ingredients

Quantities are shown as originally provided.

1
Make the Filling
2
Heat the olive oil. Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Season with salt and 7 Spice and fold in the pine nuts.
3
Make the Kibbeh Mixture
4
To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water.
5
Transfer soaked bulgur to a food processor along with the onion, basil and/or mint, kamouneh spice and 1 tablespoon salt. Blend until well combined. Add the lean ground beef to the food processor and blend until well combined.
6
Add the lean beef, along with the remaining salt and 7 Spice. Blend again until a meat paste forms. Divide the mixture in half.
7
Assemble and Fry
8
Add water to your hands, and scoop about 3 tablespoons of the kibbeh mixture. Use one finger to indent the middle of the scooped mixture and then hollow out the inside using your finger until it looks like a half shell.
9
Add about two tablespoons of the mixture into the shell and then close the shell and shape into a football with your hands. Place the kibbeh ball on a tray and repeat for the remaining mixture and filling.
10
Deep fry the kibbeh balls in the oil in batches of 6-8 until golden brown and crisp, about 2-3 minutes per side. Use a slotted spoon to carefully remove from the oil and place on a plate lined with paper towel to absorb the excess oil.
11
Serve warm with cucumber yogurt sauce, if desired.