Kibbeh
Crispy Middle Eastern meatballs made with ground beef, bulgur wheat, and warm spices. Traditionally served with yogurt and fresh herbs for dipping.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 24g
Ingredients
- 1 lb ground beef
- 1 cup bulgur wheat, fine
- 1 medium onion, finely minced
- ¼ cup fresh mint, chopped
- ¼ cup fresh parsley, chopped
- 2 tsp cumin
- 1.5 tsp coriander
- 1 tsp black pepper
- 1.5 tsp salt
- ½ cup ice water
- 2 cups vegetable oil for frying
Instructions
- 1
Soak bulgur wheat in hot water for 15 minutes until softened. Drain well and squeeze out excess moisture.
- 2
In a large bowl, combine drained bulgur, ground beef, minced onion, mint, parsley, cumin, coriander, black pepper, and salt.
- 3
Add ice water gradually while mixing with your hands until the mixture becomes sticky and holds together. Chill for 15 minutes.
- 4
Wet your hands with cold water. Shape mixture into elongated oval or torpedo shapes about 2.5 inches long.
- 5
Heat vegetable oil to 350°F in a deep skillet or Dutch oven. Working in batches, fry kibbeh for 4-5 minutes until golden brown and crispy on all sides.
- 6
Remove with a slotted spoon and drain on paper towels. Serve immediately while hot.
Tools you’ll need
- large mixing bowl
- deep skillet or Dutch oven
- candy/deep-fry thermometer
- slotted spoon
- paper towels
- knife and cutting board
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