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5 from 10 votes
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Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 12
Author LDS's Mom

Ingredients

For the kibbeh dough

  • ½ cup fine bulgur
  • 1 cup ground beef
  • ½ medium onion, minced
  • ½ tsp cumin
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 1/8 tsp ground cloves (or less)
  • ¼ tsp ginger
  • 1 tsp salt
  • ½ tsp paprika
  • ½ tsp pepper

For the meat filling

  • 1 cup ground beef
  • ½ medium onion, minced
  • ½ cup finely chopped fresh mint leaves
  • 3 tbsp olive oil
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1/8 tsp cumin
  • 1/8 tsp ginger powder
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 1/8 tsp ground cloves (or less)

For frying

  • Canola or vegetable oil

Instructions

  1. First of all, wash the bulgur with warm water.
  2. Put the washed bulgur in a bowl with ½ cup hot water. Let it soak the water for 15 to 20 minutes.
  3. Once the bulgur absorbed all the water, dump it in a large bowl and add the minced onion, the beef and the rest of the ingredients.
  4. Get your hand in the bowl to mix everything well and work the kibbeh dough until it is smooth. You may need to add 1 tablespoon water or more if the dough is not homogenous.
  5. Cover the kibbeh dough with plastic wrap and refrigerate for about 20 minutes.
  6. Prepare the kibbeh filling by putting oil in a large pan, over medium heat.
  7. Saute the onion for 2 minutes, then add the ground beef and the rest of the filling ingredients.
  8. Cook the meat while stirring constantly for about 5 minutes. Let cool.
  9. Take out the kibbeh dough from the refrigerator and form balls. Make sure to dump your hands in a bowl of cold water during this process.
  10. Take each ball in your hands and form kibbeh shells by making a hollow in the middle of each ball. Always dump your hands in the bowl of cold water from time to time while forming the kibbeh.
  11. Fill up the hollow with the meat filling or kibbeh stuffing (about 1 tbsp in each).
  12. Pinch the top to seal the ball and form a foot ball shape with your hands.
  13. Place the kibbeh formed (foot ball shaped) in a large plate.
  14. Cover the plate with plastic wrap and refrigerate for at least 15 minutes.
  15. Pour the oil in a deep frying pan and heat over medium heat.
  16. Deep fry the kibbeh in batches, in the hot oil until they are brown.

  17. Drain the kibbeh on paper towel.

  18. Serve with a salad, Tzaziki sauce, Tahini dip and you name it.

Recipe Notes

You can add roasted pine nuts to the kibbeh filling if you like.