Lebanese Fried Kibbeh Balls/ |Hadias Lebanese Cuisine | Authentic recipe, learn all the secrets

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often more affordable.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are more accessible and walnuts provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is budget-friendly.

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a gluten-free alternative, while rice is often less expensive.

Prepare the flavor enhancer called kimon by adding cumin seeds, dried basil, dried marjoram, dried mint, peppercorns, allspice, chili flakes, bulgur, and chopped onion to a food processor and pulse a few times.

Place the meat in the freezer for 20 minutes to facilitate grinding.

Grind the meat cubes in a food processor to a paste-like consistency, preferably in two batches, or ask the butcher to grind it.

Pour boiling water over the fine bulgur in a large heat-proof dish, stir quickly, and set aside for 30 minutes to hydrate.

Add the prepared flavor enhancer to the hydrated bulgur and mix well.

After 40 minutes, knead the bulgur while gradually adding 1 cup of ice water for about 20 minutes until soft.

Remove the meat from the refrigerator and add it to the bulgur, kneading until fully integrated and cohesive, adding more ice water if needed, and season with salt.

Heat olive oil in a skillet over medium heat and sauté the pine nuts until golden, then remove and drain on paper towels.

Using the same oil, sauté minced meat over medium-high heat for 7 to 10 minutes until browned, then add onions and cook for an additional 7 minutes until wilted.

Season the meat mixture with salt, sumac, allspice, white pepper, and cayenne, then stir in the pine nuts and set aside to cool completely.

Dampen hands with ice water, take a handful of kibbeh dough, and create a hole with your finger, pressing to form a thin wall about 2 mm thick.

Fill the hole with a heaping teaspoon of stuffing, seal the dough, and shape it into a ball, adding water if needed to keep it smooth.

Set the formed kibbeh balls on a tray and freeze them if not frying immediately, using parchment paper to prevent sticking.

Heat oil to about 340°F for frying, ensuring there is enough oil to cover the kibbeh while frying, and deep fry in batches for 7 to 8 minutes until browned on all sides.

Remove the kibbeh with a slotted spoon and drain on paper towels, serving warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens