All our recipes are tested with our spice blends.

Lebanese Kibbeh Balls

Written By: أوراق التوابل

Recipe Card

Prep Time:

30 Min

Cooking Time:

15 Min

Serving:

18 Ball

Category:

Appetizers - Side Dish

Cuisine:

lebanon

Kibbeh is perhaps the most famous of Lebanese dishes. Considered “the national dish of Lebanon,” kibbeh (also known as kibbi, kebbeh, kubeh or kubba) is made in a variety of ways.  

 

Kibbeh is best served warm with tahini sauce, or plain yogurt. You can also serve it with tabouli, Fattoush salad, or even Greek salad.

Ingredients

Vegetable or canola oil for deep frying 

 

Kibbeh Mixture: 

1 ½ cups fine No 1 bulgur wheat 

½ cup water 

1 onion - quartered 

½ cup fresh basil or dried 

1 tsp. salt 

1 pound 100% lean ground beef 

1 tsp. Rouche Seven Spice Blend 

1/2 tsp. black pepper 

 

Kibbeh Filling: 

2 Tbsp. olive oil 

1 pound 85-90%- lean ground beef 

1 large onion diced 

1 tsp. salt 

2 tsp. Lebanese Kibbeh Blend 

1/2 tsp. black pepper 

¼ cup toasted pine nuts 

1/4 cup walnuts- crushed 

1 tsp. pomegranate molasses 

 

Instruction

Make the filling mixture: 

1

Heat olive oil in a frying pan over medium heat, add the chopped onions and salt- cook until wilted stirring frequently (around 10 mins). 

2

Add the ground beef and Rouche Seven Spice Blend and mix with the cooked onion- constantly stir to break up the clumps of meat. 

Cook until meat is browned, then lower heat to medium- low and cook for another 10 mins.

3

Fold in the chopped walnuts and toasted pine nuts (if using) and pomegranate molasses and mix well. cook for an additional 5 minutes. Remove from heat and set aside. 

Make the kibbeh mixture: 

1

In a food processor, add the onion, basil, salt and Lebanese Kibbeh Blend and process until pureed. 

2

Add the Lean kibbeh ground beef a little bit at a time- continue processing until meat is blended well with onions. 

3

Add fine bulgur and water a little bit at a time and process very well until you have a smooth emulsified paste. Remove kibbeh mixture from the food processor. 

Shape the Kibbeh Meatballs: 

1

Fill a small bowl with 1/4 cup of water and 1 tablespoon of cornstarch and set near your working area to use for damping your hands. You need dampen hands to shape every kibbeh ball. 

2

Scoop about 2-3 tablespoons of the kibbeh mixture and make an indent with your finger in the middle. Hollow out the inside to make a pocket for the filling. 

3

Add the hashweh filling into the cavity you formed. Seal the ball on top and, using both hands, carefully shape it into a football shape, pinch the ends to form points. 

4

Place the stuffed kibbeh on a large tray lined with parchment paper. Repeat the hollowing and stuffing process until all the kibbeh mixture and stuffing is done.  

5

Chill the tray for at least 30 minutes before frying. This help the kibbeh balls hold shape. (optional) 

Fry the Kibbeh: 

In a deep pot, heat oil on medium high for 5-8 minutes before adding the kibbeh balls. Deep fry in the oil in batches of 6-8 until golden brown and crisp, about 2-3 minutes per side. Use a slotted spoon to carefully remove from the oil and place on a plate lined with paper towel to absorb the excess oil. Enjoy! ❤️. 

Spice Used in This Recipe