Kibbe, a Bulghur, spice and minced meat mix, is a middle eastern food loved across Lebanon. Traditionally the meat was minced with a mallet, a task reserved for the most experienced of house wives. Today modern technology makes the preparation process a lot easier on the shoulder joints and simplifies an otherwise arduous task.
Kibbe can be enjoyed raw, known as kibbe nayye, layered flat over a beef stuffing, Kibbe bil soniye, or made into individual stuffed kibbe, like these! Hollowing out kibbe to the perfect thinness, stuffing them and bringing each end to a flawless point is an art we have yet to master. With practice we are sure we will someday come close to our mama’s kibbe, but in the mean time, if you’re not a stickler for shape.. just make your kibbe round.
This recipe makes a large amount of kibbe for good reason. we often make a whole batch and freeze in smaller amounts for future meals. Freeze individual kibbe on wax lined tray, then drop into freezer bags and store for future use. If this recipe is too large, feel free to use half!
Assembly
- Divide kibbe meat into balls to make your individual kibbe.
Tip: use a scale to help divide the kibbe evenly before stuffing and use water to help form smooth kibbe by dipping your fingers as you work. - Place ball in one hand and use finger to hollow out the center while slowly turning the ball and bringing the bottom to a point.
Tip: if shaping the kibbe just right is not your goal, simplify the process by shaping them into balls. - Scoop stuffing into kibbe and careful cinch top closed and to a point. Repeat the process until all kibbe are complete.
- Using wok or deep pot over medium heat, deep fry kibbe in a vegetable oil at 375 F in small manageable batches until golden brown; ~ 4 minutes.
- Transfer to towel lined sheet to absorb all excess oil.
Tip: for a healthier option, kibbe can be baked. Place kibbe on lined baking sheet, spray lightly with vegetable oil and bake at 350 F for 15 minutes or until golden brown.
Fried Kibbe { كبب مقلية}
Ingredients
Kibbe
- 3 cups fine bulghur wheat
- 1 tbsp kibbe spice
- 1 large onion
- 1 medium red pepper
- 2 tbsp salt
- 500 g minced meat
Filling
- 1 medium onion minced
- 300 g ground beef
- 1 tsp 7 spice
- 1 tsp salt
- dash sumak
- 1/2 cup walnuts coarsely chopped (optional)
Instructions
Kibbe
- Begin by soaking bulghur wheat for a couple of hours; preferably over night.
- blend minced meat red pepper and salt in blender until combined; set aside.
- Blend bulghur, kibbe spice and onion in small amounts until all combined.
- Begin blending bulghur and meat mixtures together by adding small portion of beef with small portion of bulghur mix and emptying into separate bowl until all meat and bulghur have been combined.
- Used hands to bring mixture together to ensure even distribution.
Stuffing
- Sautee diced onion in olive oil on medium heat until translucent.
- Increase heat to medium high and add ground beef, 7 spice, salt and continue to saute until beef is cooked through; finish with a dash of sumac spice and some crushed walnuts if desired.
Assembly
- Divide kibbe meat into balls to make your individual kibbe.Tip: use a scale to help divide the kibbe evenly before stuffing and use water to help form a smooth kibbe by dipping your fingers as you work.
- Place ball in one hand and use finger to hollow out the center while slowly turning the ball and bringing the bottom to a point.Tip: if shaping the kibbe just right is not your goal, simplify the process by shaping them into balls.
- Scoop stuffing into kibbe and careful cinch top closed and to a point. Repeat the process until all kibbe are complete.
- Using wok or deep pot over medium heat, deep fry kibbe in vegetable oil at 375 F in small manageable batches until golden brown; ~ 5 minutes.
- Transfer to the paper towel-lined sheet to absorb all excess oil.Tip: for a healthier option, kibbe can be baked. Place kibbe on a lined baking sheet, spray lightly with vegetable oil and bake at 350 F for 15 minutes or until golden brown.