Lebanese Fried Kibbeh Balls/ kibbeh Akras
Description
While making kibbeh balls is a starightforward process, it does require much attention to the technique. Honor the ingredients and let them shine, you will be delighted by the result. The best way to learn making kibbeh is visually, watch the detailed video tutorial.
Equipment
- Food Processor
Ingredients
- Kibbeh Shell:
- 500 grams / 1lb 2 oz veal chunks usually from the leg with zero percent fat
- 2 1/2 cups fine bulgur
- 1 teaspoon salt or to your preference
- 1 cup boiling water
- Flavor enhancer mix we call it kamouneh to be added to the kibbeh dough
- 1 onion finely chopped
- 1 tablespoon cumin seeds
- 1 teaspoon dried basil
- 1 teaspoon dried marjarom
- 1/4 teaspoon dried mint
- 4 tablespoons fine bulgur
- 4 black pepper corns
- 1/2 teaspoon of allspice
- 4 dried edible rosebuds optional
- chili flakes optional
- Filling ingredients hashweh:
- 500 grams/ 1 lb 2 oz minced veal or lamb
- 3 large onions finely chopped
- 1 teaspoon salt or to taste
- 1 teaspoon allspice
- 1 tablespoon sumac
- 1/2 teaspoon white pepper
- A dash of cayenne pepper optional
- 1/3 cup pine nuts or roughly chopped walnuts
- 1/4 cup sunflower oil or ghee
- sunflower oil or any neutral oil for deep frying
Instructions
To make the kibbeh Dough:
- Start by making the flavor enhancer mix (kamouneh): In a bowl of food proccesor add the cumin seeds, dried basil, dried marjarom, dried mint, pepper corns, allspice, edible rosebuds (if used), chili flakes (if used), bulgur and chopped onion. Pulse a few times and blend to end up with a mix of one texture.
- Using a sharp knife, cut the veal chunks into small cubes. Removing any fat and silver in the process. Place the meat in the freezer for 20 minutes, this will facilitate the grinding process. Using a food processor, grind the meat cubes to a paste like consistency. preferably in 2 batches or alternatively ask the butcher to grind the meat in his electric grinding machine, and then later you grind it using your food processor, this would be way more easy for you. Refrigerate.
- Put the 2 1/2 cups of bulgur in a large heatproof dish and pour 1 cup of boiling water. Give a quick stir and set aside for a minimum of 30 minutes, allowing the bulgur to hydrate and considerably swell. This is an important step.
- After 30 minutes knead the bulgur while gradually adding 1 cup of iced water. Knead with your hands for 15 minutes, the more you knead it, the better it will become. (watch the video tutorial to learn the technique of kneading). You will notice at this stage the bulgur has softened. Remove the meat from the refrigerator and add it to the bulgur, knead well until the mixture is fully integrated and the dough is soft and comes together in a cohesive ball. Add salt, and you may need to add a bit of more iced water, depending on the consistency of the mixture, watch the video tutorial to see the solidity. Now your kibbeh dough is ready. Refrigerate.
To make the filling (hashweh):
- Add 1/4 cup of oil to a skillet and place over medium heat. Saute the pine nuts until it turns golden in color. Drain on paper towels and set aside.
- Using the same oil saute the minced meat and cook over medium-high heat about seven to 10 minutes until the meat is browned and the juices have evaporated.
- Add the onions and cook for an additional 5 to 7 minutes over medium heat. Add the salt, sumac, allspice, white pepper and cayenne if used. Add the toasted pine nuts, mix well and set aside to completely cool down.
To put together:
- Dampen your hands with some ice water and grab a handful of the raw kibbeh (the size of an egg).
- Working with one portion at a time, dig in you finger to make a hole, and work around the hole by pressing your finger to create a thin wall. The wall should be to a thickness of 2mm on all sides (watch the video tutorial) and place 1 heaped teaspoon of the stuffing. Seal and shape the dough into an oval, add a touch of cold water if needed to keep it smooth with no pokes or openings. Set the kibbeh balls on a tray as you make them.
- Heat oil to an adequate frying temperature (170°C/ 340 °F), (there shouldbe enough oil to cover the kibbeh while they’re frying) and deep fry the kibbeh in batches (don’t crowd the frying pan to avoid a mushy kibbeh), until it is browned from all sides. Drain on paper towels and serve warm or cold. They hold in the refrigerator for 5 days.
Video
Notes
To freeze the kibbeh balls, you have two ways:
- You can freeze the kibbeh balls in their raw stage: Line a sheet of parchment paper or wax paper on a freeze-proof tray. Line up the raw kibbeh balls on the parchment paper with some space between them, Leave them for 7 hours to solidofy, then store them in a freezer bag. They keep well in the freezer for 4 months.
- You can freeze the kibbeh after baking in the oven, leave them to cool down, line up the baked kibbeh balls on the parchment paper with some space between them, Leave them for 6 hours and check if they have solidified. If they are hard you can then store them in a freezer bag. They keep well in the freezer for months. Fry them whenever you need.
Freezing: I always have raw kibbeh in my freezer. I double and triple the quantity mentioned here, and I portion in groups like every four dozen together!
Tried this recipe?Let us know how it was!