Lebanese Kibbeh Balls

🛒 Ingredients

🌾 Kibbeh Mixture

🌾 1½ cups fine #1 bulgur wheat
💧 ½ cup water
🧅 1 onion, quartered
🌿 ½ cup fresh basil and/or mint
✨ ¼ cup kamouneh spice
🧂 1 tablespoon + 1 teaspoon salt
🥩 1 pound 100% lean ground beef
🌶️ 2 teaspoons 7 Spice

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🥩 Hashweh Filling

🫒 2 tablespoons olive oil
🥩 1 pound 95% lean ground beef
🧅 1 large onion, diced
🧂 1 teaspoon salt
🌶️ 1 tablespoon 7 Spice
🌰 ¼ cup pine nuts

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🍳 For Frying

🛢️ Vegetable or canola oil for deep frying

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👩‍🍳 Instructions

🥩 Make the Filling

1️⃣ Heat the olive oil in a skillet over medium heat.

2️⃣ Add the ground beef and diced onion. Cook for 8–10 minutes until the beef is browned.

3️⃣ Season with salt and 7 Spice.

4️⃣ Stir in the pine nuts and set aside to cool.

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🌾 Make the Kibbeh Mixture

5️⃣ Place the bulgur wheat and water in a bowl. Let sit for 10 minutes until the water is absorbed.

6️⃣ Transfer the soaked bulgur to a food processor.

7️⃣ Add the onion, basil and/or mint, kamouneh spice, and 1 tablespoon salt.

8️⃣ Blend until well combined.

9️⃣ Add the lean ground beef and blend again.

🔟 Add the remaining 1 teaspoon salt and 2 teaspoons 7 Spice.

1️⃣1️⃣ Blend until a smooth meat paste forms.

1️⃣2️⃣ Divide the mixture into two equal portions.

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🥙 Assemble the Kibbeh

1️⃣3️⃣ Wet your hands with water.

1️⃣4️⃣ Scoop about 3 tablespoons of kibbeh mixture into your hand.

1️⃣5️⃣ Use your finger to make a hole in the center and carefully hollow it out to form a shell.

1️⃣6️⃣ Add about 2 tablespoons of the filling inside.

1️⃣7️⃣ Close the opening and shape into a football-shaped kibbeh.

1️⃣8️⃣ Place on a tray and repeat with the remaining mixture and filling.

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🍳 Fry the Kibbeh

1️⃣9️⃣ Heat the vegetable oil in a deep pot or fryer.

2️⃣0️⃣ Fry the kibbeh in batches of 6–8 pieces.

2️⃣1️⃣ Cook for 2–3 minutes per side until golden brown and crispy.

2️⃣2️⃣ Remove using a slotted spoon and place on paper towels to drain excess oil.

2️⃣3️⃣ Serve warm with cucumber yogurt sauce if desired.