How to make kibbeh: stuffed meatballs or a layered bake made with traditional Middle Eastern spices, ground beef and/or lamb, and bulgur wheat. Bake or fry it to enjoy as a mezze or side!
Chop the onions and get the rest of the ingredients ready.
Heat 2 Tbsp of oil in a large skillet over medium heat. Once hot, add the pine nuts and sauté until golden brown and aromatic (3-4 minutes). Transfer to a plate and set aside.
Add the remaining oil to the pan. Add the onions and sauté for 5 minutes or until translucent, stirring often.Reduce the heat and caramelize the onions for more flavor for 20-25 minutes.
Add the meat and seasonings and cook for about 10 minutes, stirring often, until the meat is fully browned. Then stir in the pine nuts and set it aside to cool.
Prepare The Kamouneh
Add all the ingredients to a food processor and process until finely chopped and well blended (about 3 minutes), pausing to scrape down the sides of the jug occasionally.
Prepare The Kibbeh Dough
Soak the bulgur wheat in the water for at least 30 minutes. Then pour out any excess liquid (normally, all the liquid will be absorbed).
Combine the bulgur, kamouneh, salt, and meat in a large bowl until homogenous. Then transfer to a food processor to process the meat mixture into a smooth paste. Work in batches if necessary. Alternatively, use your hands to combine the ingredients until you achieve smooth dough.Next, choose your cooking method - either fried or baked, or divide the dough and stuffing in two to make both versions.
For Fried Kibbeh (Kibbeh Nabilseeyah)
Working one at a time, use about 2 tablespoons of dough per croquette, and roll it into a ball with damp hands. Then press a hole into the center of the ball with one finger and use your fingers to rotate it, working it into a hollow shell.
Stuff the middle with the filling and seal the balls by pinching the meat together, gently pulling both ends to create the elongated American football shape. Continue with the remaining ingredients.It helps to chill the stuffed balls for about an hour, as it keeps them from splitting open while frying. You can cook a test ball to see if this is necessary.
In a large, heavy-based skillet (or using a deep-fat fryer), add 2 inches of oil (you need enough to cover the kibbeh) and heat over high heat until it gently bubbles (it should be 350°F/180°C).To test if the oil is hot enough without a thermometer, you can cook a test kibbeh and adjust the heat accordingly.
Carefully lower a few meatballs (cook in batches to avoid overcrowding the pan) into the oil and cook them for 5 minutes or until they become crispy and dark brown.
Use a slotted spoon to remove them from the oil onto a layer of paper towels or a wire cooling rack to drain and slightly cool.You can also bake balls by spraying them with oil, arranging them in a single layer with space in between, and baking until a deep golden brown (about 25-30 minutes).
For Baked Kibbeh (Kibbeh Bil Sanieh)
Preheat the oven to 350ºF/180ºC and divide the dough into halves, transferring them to layers of parchment paper to fit your baking pan.You can use whatever baking dish/pan you have at hand (I used a 9 in/23 cm round pan, a square or rectangular one will also work). Keep in mind that kibbeh baked in a bigger pan will be thinner (as you have to spread the dough and filling over a larger surface), while the one baked in a smaller pan will be thicker.
Roll out both halves to fit the parchment paper in an even layer, then place one in the baking dish.
Spread the "stuffing" over that, evenly across the casing paste before using the parchment paper to help flip the second half of the casing over that, then removing the paper and tucking in the edges of the meat.
Use a knife to slice the kibbeh diagonally to form small diamonds (I made 32 diamonds).Optionally, place a pine nut over the center of each piece.
Brush the top liberally with oil and cook it for 25-35 minutes until dark brown and crisp on top and the meat pulls away from the pan's sides. Enjoy!Optionally broil it at the end for a deeper brown color and crispy top.
STORAGE
Make ahead: You can prepare the filling in advance and store it in the fridge in an airtight container for 3 days or in the freezer for up to 3 months.Fridge: Allow the cooked kibbeh to cool, then store leftovers in an airtight container in the refrigerator for 3-4 days.Reheat: In the oven at 350ºF/175ºC for 10-15 minutes.Freeze: Freeze the balls, not touching, on a lined baking sheet for 3 hours. Then transfer to a labeled freezer-safe container or bag for up to 3 months. For un-baked kibbeh bil sanieh, cover tightly with plastic wrap, label, and freeze for up to 3 months. Thaw in the fridge overnight, then cook.
Notes
Use fine bulgur: Coarse bulgur won't bind the mixture as well or look/feel/taste as "smooth."
Be careful not to overstuff the balls: Otherwise, they may split open while cooking.
Ensure the kibbeh dough is cool: As it warms up, it will become harder to work with and may fall apart when frying. Chill it in the fridge or freezer if necessary.
Keep your fingers damp when forming the balls, to avoid sticking the mix sticking to them. Keep a small bowl of water nearby.
The best cut of meat: For the casing/dough, it's best to use extra lean ground meat (beef or lamb), free from fat and gristle. If purchasing straight from a butcher, you want 95-100% lean beef well ground into a paste consistency. In terms of cut, "eye of round" beef or "top round" beef and "leg of lamb" or similarly lean lamb like lamb shoulder work best.
Check the blog post for more tips and serving recommendations!