Classic Lebanese Kibbeh
The traditional Lebanese kibbeh made from lamb or beef and bulgur wheat is a popular Levantine dish. Try this Middle Eastern version of the croquette or meat balls at home!
- Prep time
- 1 hr 30 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lbs minced meat (lamb or beef)
- 2 onions, chopped
- Kamouneh Spice Mix for filling
- 1 tbsp salt
- 1 cup chopped walnuts
- Oil to fry
- 1.2 lbs a kilo fine bulgur wheat
- 1.2 lbs minced meat
- 1 onion
- Spice Mix for casing
- 1 tbsp salt
- 2 tablespoons of sesame seeds
- Oil to fry
Instructions
- 1
Soak the bulgur wheat in enough water to cover and set aside. Bulgur will gain volume (similar to couscous).
- 2
Prepare the filling: saute the chopped onions on oil until golden brown.
- 3
Add the minced meat, salt, and spice mix to the onions and cook out the meat on medium-high heat. Once cooked, turn off gas, add walnuts and set aside.
- 4
Drain the bulgur by squeezing it with a cloth (important!) and add to a large bowl.
- 5
In several small batches, add the bulgur wheat and equal amounts of raw meat to the food processor and process until it all clumps together and starts to roll in the processor bowl.
- 6
Grind 2 onions to go in the food processor as well. Then, put all the meat with bulgur, onions, along with your spice mix and salt and using hands to create a mixture. If your mixture is too sticky you can add some cornflour, if it’s too dry add some water & oil mixture.
- 7
Shape your kibbeh balls from casing by making golf size balls with a hole for the filling. Once you place your filling in, close the balls and roll in sesame seeds. Put aside on the tray.
- 8
Deep fry your kibbeh for about 5 minutes. If you don’t have a deep fryer you can use a regular frying pan with a significant amount of oil.