Lebanese Fried Kibbeh Balls/ kibbeh Akras
Description
While making kibbeh balls is a straightforward process, it does require careful attention to technique. Honor the ingredients and let them shine—you’ll be delighted by the result. The best way to learn how to make kibbeh is visually, so be sure to watch the detailed video tutorial.
Equipment
- Food Processor
Ingredients
Kibbeh Shell
- 500 grams / 1 lb 2 oz veal chunks usually from the leg, with zero percent fat
- 2 ½ cups fine bulgur
- 1 teaspoon salt or to taste
- 1 cup boiling water
- Flavor Enhancer Mix Kamouneh
- This mixture is added to the kibbeh dough:
- 1 onion finely chopped
- 1 tablespoon cumin seeds
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- ¼ teaspoon dried mint
- 4 tablespoons fine bulgur
- 4 black peppercorns
- ½ teaspoon 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
- ½ teaspoon white pepper
- A dash of cayenne pepper optional
- ⅓ cup pine nuts or roughly chopped walnuts
- ¼ cup sunflower oil or ghee
For Deep-Frying
- Sunflower oil or any neutral oil as needed for deep-frying
Instructions
To make the kibbeh Dough:
- Start by making the flavor enhancer mix (kamouneh): In the bowl of a food processor, add the cumin seeds, dried basil, dried marjoram, dried mint, peppercorns, allspice, edible rosebuds (if using), chili flakes (if using), bulgur, and chopped onion. Pulse a few times, then blend until you achieve a uniform texture.
- Using a sharp knife, cut the veal into small cubes, removing any fat and silver skin 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 two batches. Alternatively, ask the butcher to grind the meat in an electric grinder, and then grind it again at home using your food processor. This will make the process much easier for you.Refrigerate.
- Put the 2 ½ cups of bulgur in a large, heatproof dish and pour in 1 cup of boiling water. Give it a quick stir, then set it aside for a minimum of 30 minutes, allowing the bulgur to hydrate and swell considerably. 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 the texture will become. (Watch the video tutorial to learn the kneading technique.)At this stage, you will notice that the bulgur has softened. Remove the meat from the refrigerator and add it to the bulgur. Knead well until the mixture is fully incorporated and the dough is soft and comes together into a cohesive ball.Add the salt. You may need to add a little more iced water, depending on the consistency of the mixture. Watch the video tutorial to see the desired consistency.Your kibbeh dough is now ready. Refrigerate until ready to use.
To make the filling (hashweh):
- Add 1/4 cup of oil to a skillet and place over medium heat. Sauté the pine nuts until golden brown. Drain on paper towels and set aside.
- Using the same oil, sauté the minced meat over medium-high heat for about 7 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 using. Add the toasted pine nuts, mix well, and set aside to cool completely.
To put together:
- Dampen your hands with ice water, then grab a handful of the raw kibbeh, about the size of an egg.
- Working with one portion at a time, use your finger to make a hole in the dough. Work around the hole, gently pressing with your finger to create a thin wall. The wall should be approximately 2 mm thick on all sides (watch the video tutorial for guidance).Place 1 heaped teaspoon of the stuffing inside. Seal the opening and shape the dough into an oval. Add a little cold water if needed to keep the dough smooth and prevent any pokes or openings.Place the kibbeh balls on a tray as you make them.
- Heat the oil to an adequate frying temperature (170°C/340°F). There should be enough oil to completely cover the kibbeh while frying. Deep-fry the kibbeh in batches, making sure not to overcrowd the frying pan, as this can result in mushy kibbeh. Fry until browned on all sides. Drain on paper towels and serve warm or cold. The kibbeh can be stored in the refrigerator for up to 5 days.
Video
Notes
How to Freeze Kibbeh Balls
You have two ways to freeze the kibbeh balls: 1. Freeze the kibbeh balls raw:Line a freezer-safe tray with parchment or wax paper. Arrange the raw kibbeh balls on the parchment paper, leaving some space between them. Freeze them for 7 hours, or until they are solid, then transfer them to a freezer bag. They will keep well in the freezer for up to 4 months. 2. Freeze the kibbeh balls after baking:
Bake the kibbeh balls in the oven and allow them to cool completely. Arrange the baked kibbeh balls on a parchment-lined, freezer-safe tray, leaving some space between them. Freeze them for 6 hours, then check that they have completely solidified. Once they are firm, transfer them to a freezer bag. They will keep well in the freezer for [insert number] months. When you are ready to eat them, fry the kibbeh balls straight from the freezer.
Freezing: I always have raw kibbeh in my freezer. I double or triple the quantity mentioned here and portion it into groups of four dozen each!
Tried this recipe?Let us know how it was!