Fried Kibbeh (Koubebah)
Kibbeh refers to the mix of ground lamb or beef with fine cracked wheat or bulgur. This combination is used in many different ways and often paired with spiced mince in a dish. This version is very popular perhaps because it is decorative and so easy to pick up and eat. It is made into balls with pointed ends (like some footballs) and delicious served with natural yoghurt, hommus or tahini sauce.You can also make this in a large pie or flan dish – see Baked Kibbeh.
Fried Kibbeh (Koubebah)
Fried and crispy large meat balls
Ingredients
Meat and Bulgur Shell
- 500 grams lamb mince (or beef)
- 250 grams fine bulgur (cracked wheat)
- 2 onions (finely chopped)
- 1 teaspoon cooking salt
- 1 teaspoon chilli flakes
- 1 teaspoon ground black pepper
- water
- 2 litres vegetable oil (for frying)
Filling
- 500 grams lamb mince (or beef)
- ½ cup pine nuts
- 2 tablespoons olive oil
- 2 onions (sliced)
- 1 teaspoon ground allspice
- ½ teaspoon ground cumin
- ½ teaspoon cooking salt
- ½ teaspoon ground black pepper
Instructions
Meat and Bulgur Shell
- In a medium bowl, soak cracked wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing by hand.250 grams fine bulgur
- Combine with meat, onion, salt, chilli flakes and black pepper.500 grams lamb mince, 2 onions, 1 teaspoon cooking salt, 1 teaspoon chilli flakes, 1 teaspoon ground black pepper
- Place small amounts at a time in food processor until the consistency is like a dough. Slowly add a tablespoon of water at a time during processing if needed. Place mixture aside, covered.water
Filling
- In a frying pan, toast pine nuts, then sauté the finely chopped onion in olive oil.½ cup pine nuts, 2 onions, 2 tablespoons olive oil
- Add mince and mix well with wooden spoon or spatula to ensure the meat separates.500 grams lamb mince
- Add allspice, cumin, salt and pepper. Once beef is light brown, remove from heat. Allow to cool for 10 minutes.1 teaspoon ground allspice, ½ teaspoon ground cumin, ½ teaspoon cooking salt, ½ teaspoon ground black pepper
Assembly
- Shape should look like a long football. Take around ¼ to ⅓ cup (about the size of an egg) of the meat and bulgur mixture and form into a ball. Poke a hole in the ball to make room for the filling.
- Add about 1-2 teaspoons of filling (depending on the size of the ball) and pinch together to seal the ball. You can shape it to have pointed ends like a football shape, or leave as a rounder football. Use a little water during this process to help with shaping if required.
Cooking
- Deep fry in vegetable oil for about 10 minutes or until golden brown. Drain on paper towels.2 litres vegetable oil
Notes
This baked kibbeh can be prepared and stored (uncooked) in the freezer. Cover well to seal or freeze quickly then vacuum seal, and store for up to 3 months. Thaw completely before cooking.
Nutrition
Calories: 235kcalCarbohydrates: 12gProtein: 11gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 37mgSodium: 209mgPotassium: 221mgFibre: 2gSugar: 1gVitamin A: 34IUVitamin C: 2mgCalcium: 16mgIron: 2mg
