Lebanese Kibbeh Balls – 20 Minutes Meal Prep

30 mins Cook
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These traditional fried Lebanese kibbeh balls are a delicious snack and appetiser made with bulgur wheat and pro floor, beef and onions filling!

Kibbeh, also recognized spelled kibbi or kebbeh, is a mixture of cracked wheat, beef, onions and spices made into many distinct dishes like those kibbeh balls model. this is similar to my Baked Kibbeh recipe, however in preference to layering the substances in a baking dish, you form them into what we grew up calling footballs!

You can also try some of my Arabian recipes such as: Iraqi Grilled Chicken Quarters, Fatteh – Crispy Pita, Hummus And Yoghourt, Joojeeh Kebab or Koobideh Kebab. I’m sure you’ll love these recipes!

Lebanese Kibbeh Balls - 20 Minutes Meal Prep
Lebanese Kibbeh Balls - 20 Minutes Meal Prep

How to Make Kibbeh Balls:

Cook the Hashweh

  1. Cook dinner the onions with olive oil till softened and gently golden.
  2. Add the ground beef and cook with the onions till browned and cooked through.
  3. Mix inside the spices with the ground red meat and onion mixture.
  4. Fold within the pine nuts, if you’re using them and set this aside.

Combine the Kibbeh Mixture

  1. Place the soaked bulgur, clean herbs, kamouneh spice and onions into a food processor.
  2. Blend till it’s nicely combined without any massive chunks of onions.
  3. Add the tilt red meat to the mixture in conjunction with salt and 7 Spice to season the red meat.
  4. Blend until the red meat is well included with the bulgur mixture. Then dispose of the food processor blade and divide in 1/2.

Shape the Kibbeh Balls

  1. Scoop a small amount of the kibbeh mixture and make an indent with your finger in the center.
  2. Hollow out the interior using your finger right into a triangle form.
  3. Add the hashweh filling into the cavity you fashioned.
  4. Near the shell with your arms to resemble the form of a soccer. Now you spot why we called them that!

Fry the Kibbeh

  1. Fry the kibbeh balls in hot oil in batches.
  2. Cast off from the oil with a slotted spoon and place on paper towel to empty the excess oil.

Tips for Making Kibbeh Balls

  1. Keep the kibbeh dough cool when you make the footballs so that it is easy to work with. If needed, shape them in batches and keep the rest of the mixture refrigerated.
  2. Let the bulger wheat rest before mixing it with the other ingredients. This will help the wheat to absorb the excess moisture. If you don’t let it rest, your dough will be too wet.
  3. Don’t overcrowd the pot when you are frying them. If you add too many at a time, the temperature of the oil will drop and they will not cook through.
  4. You can also bake these in an oven. Spray the kibbeh with oil and bake in the oven at 400°F for around 30 minutes until a deep golden brown. It helps to flip them halfway through.

Frequently Asked Questions

How long do they maintain?
The fried kibbeh will hold nicely inside the fridge in an airtight field for 3 to 4 days. you could additionally freeze them for up to three months.

if you are trying to cause them to ahead of time, you may freeze the raw kibbeh after which fry them right from frozen, which is very often the case.

can i bake these rather than deep frying them?
It’s traditional to deep fry kibbeh balls. along side falafel, it’s literally the simplest ingredients that I deep fry in my kitchen due to the fact they’e a lot better than baked! however, if you’d like to bake them, you may bake at 400°F ranges for 30 minutes, flipping midway thru.

What do you eat kibbeh balls with?
They can be eaten on their personal, at the side of the Fattoush salad or dipped in Cucumber Yogurt Sauce as proven underneath.

Lebanese Kibbeh Balls - 20 Minutes Meal Prep

Lebanese Kibbeh Balls - 20 Minutes Meal Prep

These traditional fried Lebanese kibbeh balls are a delicious snack and appetiser made with bulgur wheat and pro floor, beef and onions filling!
prep time
20 mins
cooking time
30 mins
total time
50 mins



  • Kibbeh Mixture

  • 1 ½ cups fine #1 bulgur wheat

  • ½ cup water

  • 1 onion quartered

  • ½ cup fresh basil and/or mint

  • ¼ cup kamouneh spice

  • 1 tablespoon + 1 teaspoon salt

  • 1 pound 100% lean ground beef

  • 2 teaspoons 7 Spice

  • Hashweh Filling

  • 2 tablespoons olive oil

  • 1 pound 95% lean ground beef

  • 1 teaspoon salt

  • 1 large onion diced

  • tablespoon 7 Spice

  • ¼ cup pine nuts

  • For Frying

  • Vegetable or canola oil for deep frying



Make the Filling

Heat the olive oil. add the beef and onions and cook until the red meat is browned, approximately eight-10 minutes. Season with salt and seven Spice and fold inside the pine nuts.

Make the Kibbeh aggregate

To put together the bottom meat mixture, add the bulgur wheat to a medium bowl together with the water, fluff after 10 mins to absorb all of the water.
Transfer soaked bulgur to a meals processor at the side of the onion, basil and/or mint, kamouneh spice and 1 tablespoon salt. blend until properly blended. add the tilt floor beef to the meals processor and blend till properly blended.
Add the tilt red meat, along with the ultimate salt and 7 Spice. blend once more until a meat paste forms. Divide the mixture in half of. bring together and Fry
Add water to your arms, and scoop approximately three tablespoons of the kibbeh aggregate. Use one finger to indent the center of the scooped mixture after which hole out the internal the use of your finger till it seems like a half of shell.
Add about two tablespoons of the aggregate into the shell and then close the shell and form right into a football with your arms. place the kibbeh ball on a tray and repeat for the ultimate mixture and filling.
Deep fry the kibbeh balls within the oil in batches of 6-eight until golden brown and crisp, approximately 2-three mins in line with side. Use a slotted spoon to cautiously put off from the oil and place on a plate coated with paper towel to soak up the excess oil.
Serve heat with cucumber yogurt sauce, if desired.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Freezing Instructions: You can also freeze the baked kibbeh recipe for up to 3 months. While you can freeze them after cooked, it’s more common to make a second batch and freeze them before frying them. Thaw in the fridge overnight or fry from frozen. Sourcing: You can find the bulgur at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients. * Please note the nutrition label does not include the oil for frying
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