With its crunchy outer layer and super tender aromatic filling of minced beef, every bite of these zesty Lebanese Fried Kibbeh balls will hold a burst of flavors!
Fried Kibbeh is a Middle Eastern masterpiece carefully crafted and prepared to golden perfection. To break it to you, it is a shell made from a combination of bulgur wheat, aromatic spices, and minced meat stuffed with a more flavorful filling packed with spices, meat, pomegranate molasses, and crunchy nuts.
Follow my lead and make the most delicious appetizer! Indulge in these golden brown jewels, and travel to the Levant with every savory bite.
Authentic Lebanese Fried Kibbeh: A Levantine Treasure
What Is Kibbeh?
Kibbeh or Kubbeh is a lean beef, onion, and burghul (bulgur wheat) “ball” stuffed with well-seasoned ground beef, sauteed onions, and pine nuts.
Fried Kibbeh is the perfect appetizer or side dish. It’s best served warm but does just as well served cold. Moreover, it’s a hearty and filling appetizer if you’re serving a lighter main dish.
My kibbeh recipe does not require a food processor or meat grinder. Though forming kibbeh needs patience, the piece of art you are forming deserves all the effort!
This is a must-try step! Split kibbeh and spoon some Baba Ghanoush in one half and some hummus in the other. It’s an appetizer party in your mouth and your taste buds are invited.
A Must-Try Mezze Platter
A National Dish of the Levant
You can say that Kibbeh is the national dish in many Levantine countries, particularly in Lebanon. Lebanese restaurants serve Kibbeh as a main part of a mezze, along with items like Fattoush, Tabbouli here is a Tabbouli Salad Recipe (Tabbouleh), and veggies stuffed warak enab (Stuffed Grape Leaves Recipe).
The unmatched aromatic allure of these kibbeh balls will ignite your senses, creating an unforgettable food experience.
Ingredients
For the Outer Shell
Fine burghul
Boiling water
Red onion
Aleppo pepper
Cumin
Salt
Paprika
Lean ground beef
Cold water
For the Filling
Oil
Ghee
Onion
Lean ground beef
7 spice
Cumin
Pomegranate molasses
Cinnamon
Salt
Black pepper
Paprika
Pine nuts
Sumac
How to Make Kibbeh
To Prepare Kibbeh Dough
First, add the burghul to a large bowl, then pour boiling water over them.
Then, cover the bowl, and let it sit for half an hour to 45 minutes.
Once done and while it’s still hot/warm, mix burghul well with your hand, kneading the dough between your fingers and clumping it together so the burghul gets finer.
An optional step is to add the burghul to a food processor and pulse until fine before adding the water.
Once kneaded, add super finely chopped onion, Aleppo pepper, cumin, paprika, and salt to the kibbeh dough. Then, add the lean beef and mix well.
Now, add water to get smooth emulsified consistency, then cover and allow it to cool in the fridge.
To Make the Filling
First, add oil and ghee to a pan. Then, add the beef and sauté until the liquid is almost evaporated.
After that, add the finely chopped onion, 7 spice, cumin, cinnamon, salt, black pepper, paprika, sumac, and pomegranate molasses to the pan. Then cook all the way through.
Finally, add fried nuts to taste and let it cool before filling the kibbeh.
To Form and Fry Kibbeh Balls
First, grab a ping pong size ball of the bulgur mix and start shaping it by poking it through the middle and almost coring it with your finger to make a deep hole or football shape.
Then, stuff it with the ground beef mixture and close the other end. If the mix keeps cracking, keep the bowl of water mixed with cornstarch on hand. Use it sparingly by adding a few drops to your fingers when needing to fix a crack.
Finally, deep fry kibbeh in hot oil on medium high heat until they become golden brown.
A favorite memory of mine is preparing Kibbeh with my mom during Ramadan!
Serving Suggestions and Variations for Your Fried Kibbeh
Kibbeh has many versions and you will love each and every one. It does not only serve as an appetizer; you can turn it into an incredibly delicious main dish.
Kibbeh Labanieh
You can cook kibbeh balls in garlicky yogurt sauce to make delicious savory Kibbeh Labanieh. Another Middle Eastern favorite that is hearty and is usually considered a summer main dish.
Kibbeh Bil Sanieh (Kibbeh in a Tray)
You can also spread one layer of the raw kibbeh mix on a tray, add the meat filling, then add another layer of kibbeh mix on top. Then, toss the tray into the oven and wait until it becomes golden brown.
You will get crunchy crispy Kibbeh Bil Sanieh which translates into “Kibbeh in a tray.” This recipe has the same flavors as kibbeh, but it is cooked in the oven, not fried. Not only is this version less time consuming, but it is also a healthier variation of kibbeh.
Raw Kibbeh
There is also raw kibbeh, which is very famous in the Middle East. It is the same one used to form the kibbeh dough, but it is spread on a plate.
You can add the spiced kibbeh filling on top of the raw meat and enjoy the taste and add a generous drizzle of olive oil to take it to next level of deliciousness. Raw kibbeh, known as kibbeh nayeh, perfectly pairs with mint leaves, green onions, and garlic.
Lebanese Kibbeh Balls Fried to Perfection
Lebanese Kibbeh: From Ground Meat to Fried Delight
Fried kibbeh is not only about the flavors, but it also has an aesthetic aspect. It usually looks like a mini football. It is not easy to master, but once you follow my lead you will become a professional!
Tips and Tricks for the Best Kibbeh Appetizer
You can double or triple the ingredients to make a larger batch especially if you have someone to help.
For the bulgur wheat (or burghul), choose a variety that is neither too hard nor too soft in order for it to be well cooked without collapsing.
I added pine nuts to the filling. You can also add slivered almonds or walnuts.
Place the kibbeh balls on a baking sheet lined with parchment paper. Make sure there is a bit of space between them. Place the tray in the fridge for an hour or until the kibbeh balls become solid. Then, store them in zip lock bags or an airtight container and put them back into the fridge.
If you choose to freeze some, there is no need to remove them ahead of time. Once needed, take them out of the fridge, smoothly separate each, and put them in hot oil.
Do not overfill the kibbeh with stuffing, it makes it harder for you to close it.
Storage Tips
Refrigeration: Wait for the Kibbeh balls to cool at room temperature before placing them in an air-tight container. The container of Fried Kibbeh can stay in the fridge for up to 4 days.
Freezing: You can definitely prep the Kibbeh balls ahead of time and freeze them uncooked then fry them while they are still frozen whenever you feel like it.
A 5-Star Appetizer
Frequently Asked Questions
You can take a piece of the dough, roll it into a ball, then press it between the palm of your hands to get a patty that you can fry once you’re done frying kibbeh.
Yes, you can. Kibbeh balls might need 12-15 minutes in the air fryer. Also, they have to be golden brown before you remove them.
You probably placed the kibbeh balls in oil before it is hot enough. It might also happen if you overcrowd the frying pot with kibbeh balls, then the oil temperature lowers and the balls stick together. Hence your kibbeh might fall apart and lose its beautiful shape.
Must-Try Recipes
Kousa Mahshi (Stuffed Grey Squash)
Mulukhiyah Stew (Jute Mallow Stew)
Middle Eastern Kidney Bean Beef Stew
Middle Eastern Kufta Bil Tahiniye
Meat Stuffed Pitas (Palestinian Arayes)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Fried Lebanese Kibbeh Recipe
Ingredients
For The Outer Shell
- 3¼ cups burghul fine
- 4 cups boiling water
- ¼ cup onion processed
- 1 teaspoon Aleppo pepper
- ½ teaspoon cumin
- 1½ teaspoons salt
- 1 teaspoon paprika
- 1 pound lean ground meat 93% lean or more
- 8 tablespoons cold water
For The Filling
- 1 pound lean ground beef 80% lean
- 1 tablespoon oil
- 1 tablespoon ghee
- 1 onion finely chopped
- 1½ teaspoons 7 spice
- ¼ teaspoon cumin
- 1 teaspoon pomegranate molasses
- ½ teaspoon cinnamon
- 1½ teaspoons salt
- dash black pepper
- 1 teaspoon paprika
- 1 teaspoon sumac
- fried pine nuts
Instructions
To Make Kibbeh Dough
- Add the burghul to a large bowl, then pour boiling water over them.
- Cover the bowl, and let it sit for half an hour to 45 minutes.
- Once done and while it's still hot/warm, mix burghul well with your hand, kneading the dough between your fingers and clumping it together so the burghul gets finer.
- An optional step is to add the burghul to a food processor and pulse until fine before adding the water.
- Once kneaded, add super finely chopped onion, Aleppo pepper, cumin, paprika, and salt to the kibbeh dough. Then, add the lean beef and mix well.
- Add cold water to get smooth emulsified consistency, then cover and then cover and allow it to cool in the fridge.
To Make the Filling
- Add oil and ghee to pan. Then, add the beef and sauté until the liquid is almost evaporated.
- Add the finely chopped onion, 7 spice, cumin, cinnamon, salt, black pepper, paprika, sumac, and pomegranate molasses to the pan. Cook all the way through.
- Add fried nuts to taste and let it cool before filling the kibbeh.
To Form and Fry Kibbeh Balls
- Grab a ping pong size ball of the bulgur mix and start shaping it by poking it through the middle and almost coring it with your finger to make a deep hole or football shape.
- Stuff it with the ground beef mixture and close the other end. If the mix keeps cracking, keep the bowl of water mixed and cornstarch on hand. Use it sparingly by adding a few drops to your fingers when needing to fix a crack.
- Deep fry kibbeh in hot oil on medium high heat until they become golden brown.
- Serve and enjoy.
Notes
- You can double or triple the ingredients to make a larger batch especially if you have someone to help.
- I added pine nuts to the filling. You can also add slivered almonds or walnuts.
- To store kibbeh balls, place them on a baking sheet lined with parchment paper. Make sure there is a bit of space between them. Place the tray in the fridge for an hour until they are solid. Then, store them in zip lock bags or an airtight container and put them back into the fridge.
- If you choose to freeze some, no need to remove them ahead of time. Once needed, take them out of the fridge, smoothly separate each, and put them in hot oil.
- Do not overfill the kibbeh with stuffing, it makes it harder for you to close it.
This was a great recipe. Easy to follow and taste delicious. I fried some and used the air fryer for the rest. They were equally delicious. 😋 The whole family enjoyed it.
Absolutely delicious! This recipe is outstanding, a crowd pleaser for sure!
Okay love love love!!! Also perfect because i dont need to use a machine! Perfect outside texture and the filling flavor is so so good
We just made these and they came out so great! The instructions are so easy and detailed. I did use the air fryer and I think they came out amazing. I did freeze more than half.