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5 from 2 votes

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
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Appetizer
Cuisine: Middle Eastern
Keyword: Beef Kibbeh, Fried Lebanese Beef Kibbeh, Kibbeh, Lebanese Beef Kibbeh, Lebanese Kibbeh
Servings: 20
Calories: 171kcal

Equipment

  • mixing bowl
  • Wooden spoon
  • Skillet
  • Colander
  • measuring cups
  • measuring spoon
  • Deep fryer or Wok
  • baking sheet
  • Food processor

Ingredients

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

Instructions

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.

Nutrition

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