Fried Lebanese Kibbeh is a delicious appetizer or side dish that looks good to the eye and appeals to your taste buds. A crunchy outer shell with a tender flavorful inner filling of aromatic meat will make you crave for more!
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.
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 kubbeh.
To Form and Fry Kibbeh Balls
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.
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 kubbeh in hot oil on medium high heat until they become golden brown.Serve and enjoy!