Fried Lebanese Beef Kibbeh
Looking to cook the best Lebanese Kibbeh? Our quick & easy authentic Fried Kibbeh recipe is made with minced meat and Middle Eastern spices.
Prep Time1 hour hr
Cook Time30 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Appetizer
Cuisine: Middle Eastern
Keyword: Beef Kibbeh, Fried Lebanese Beef Kibbeh, Kibbeh, Lebanese Beef Kibbeh, Lebanese Kibbeh
Servings: 20
Calories: 171kcal
mixing bowl
Wooden spoon
Skillet
Colander
measuring cups
measuring spoon
Deep fryer or Wok
baking sheet
Food processor
Lebanese Kibbeh Dough
- 2 1/2 cups Fine Bulgur Wheat
- 1 Large onion
- 1 1/2 lb Ground beef
- 1 1/2 tsp Ground allspice
- 1 tsp Coriander
- 1/2 tsp Cinnamon
- 1 tsp Black Pepper
- 1 tsp Salt
- Vegetable Oil for deep frying
Lebanese Kibbeh Filling
- 1 Medium onion grated
- 1 lb Ground Beef
- 1/3 cup Pine Nuts
- 1 tsp All Spice
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Black Pepper
- 1/4 tsp Kosher Salt
Kibbeh Dough
In a mixing bowl, soak the bulgur in cold water for 30 minutes. Discard the water and rinse the bulgur. Set aside.
In a food processor add the onion, ground beef, spices, salt and pepper, and blend until you've created a smooth paste.
Transfer the beef mixture into a large bowl and add the bulgur wheat. Use wet hands to combine the bulgur with the meat mixture to make a dough. Cover and refrigerate.
Lebanese Kibbeh Filling
Heat 1 tbsp olive oil in a skillet. Fry the onion until golden brown then add the ground beef. Cook over medium heat, stirring until the meat is fully cooked 5-7 minutes.
Add the pine nuts, spices, and salt and pepper. Stir with a wooden spoon to combine. Remove from the heat and set aside to cool.
Lebanese Kibbeh Assembly
Remove dough from the fridge and place at your kitchen counter beside the filling.
To stuff the kibbeh, you need to have wet hands, so we suggest placing a small bowl of water at your work station. Prepare a baking sheet and line it with parchment paper.
Wet your hands with water then take a handful of the dough (approximately 2 tbsp) and form into an oval shaped disc in the palm of your hand. Use your finger to make a well in the middle of the disc, and gradually hallow the disc out to make a larger hole to stuff the filling. Using a small spoon, add 1 tablespoon of the beef filling. Seal the dough on top and, using both hands, carefully shape it into a football shape. Place the stuffed kibbeh on the baking sheet lined with parchment paper. Repeat the process until all of the dough and filling has been used.
Chill the stuffed Lebanese kibbeh for 1 hour in the fridge.
Heat the deep fry oil in a large wok until 350 F. Deep-fry kibbeh in the hot oil until the exterior is dark brown, approximately 5 minutes. With a slotted metal spoon, gently remove the kibbeh and place them on a pan lined with paper towel to drain. Repeat until you have fried all the stuffed kibbeh.
Serve Fried Lebanese Beef Kibbeh with Garlic Toum, hummus, pita and fresh tomato salad.
Calories: 171kcal | Carbohydrates: 14.7g | Protein: 19.5g | Fat: 3.8g | Saturated Fat: 1.4g | Cholesterol: 51mg | Sodium: 157mg | Potassium: 321mg | Fiber: 3.6g | Sugar: 0.5g | Calcium: 13mg | Iron: 11mg