Crunchy Lebanese Kibbeh Balls Stuffed with Pine Nuts and Lamb
A traditional Middle Eastern delight with a savory lamb filling
Enjoy these crispy Kibbeh balls, filled with seasoned lamb and crunchy pine nuts, perfect for appetizers or a flavorful snack.
- 2 h 30 min
- 24 kibbeh balls
- Intermediate
Ingredients
For the Kibbeh Dough
For the Filling
For Frying
Preparation
Marinating the Bulgur Mixture
Soak and Prepare Bulgur
Rinse the bulgur wheat thoroughly and soak in water until tender.
Drain Bulgur
Drain excess water from the bulgur and squeeze out additional moisture.
Mix Dough Ingredients
In a large bowl, mix the bulgur, ground meat, onion, and spices until smooth.
Preparing the Lamb Filling
Sauté Onions
Heat the olive oil in a pan over medium heat and sauté the onions until translucent.
Cook Lamb
Add the ground lamb and cook until browned.
Add Nuts and Spices
Stir in pine nuts and spices, cook for another 2 minutes, and let cool.
Cooking Process
Forming the Kibbeh Balls
Take a small portion of dough, make a hole, fill with lamb mixture, then seal.
Frying
Heat oil to 350°F (175°C) in a deep fryer or heavy pot and fry the Kibbeh balls until golden brown, approximately 6-8 minutes.
Draining
Remove the Kibbeh balls and drain on paper towels to remove excess oil.
Plating & Serving
Crunchy Lebanese Kibbeh Balls Stuffed with Pine Nuts and Lamb
Crunchy Lebanese Kibbeh Balls Stuffed with Pine Nuts and Lamb
Plating & Serving
Serve the Kibbeh balls on a platter with a side of fresh chopped parsley for an authentic touch.