Kibbeh, a form of the Arabic word kubbah or “ball,” is a staple in Middle Eastern cuisine. Made out of lamb or beef, these football-shaped croquettes are a flavorful blend of fragrant herbs and spices, filling meat, and hearty bulgur wheat. Delicious as an appetizer or side dish, the hearty zeppelins are wonderful when served with hummus, khyar bi laban (a yogurt-cucumber salad), pita bread, and labneh (strained yogurt).
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Kibbeh or Kubbah كبة أو كبة
Cuisine Middle Eastern
🧭 Prep Time 45 minutes
🧭 Cook time 10 minutes
🧭 Total time 55 minutes
️ Servings 20-25 pieces
Author Koly Uddin
Ingredients for the Meat Filling
► 2 pounds(910g) ground beef
► 2 medium onions
►2-3 garlic cloves
► 1 Tbsp. salt
► 1/2 Tbsp. curry powder
► 1 tsp black pepper
► 1 tsp cumin powder
► 1/2 tsp chili flakes
► 1 cup(60g) Parsley
Ingredients for the Kibbeh Dough
► 2 cups(280g) bulgur wheat #1
► 1 cup(240mL) warm water
► 4 medium boiled potatoes
► 1/4 cup(30g) flour
► 1/2 Tbsp. salt
► 2 Tbsp. pepper paste or tomato paste
► Oil for dipping your hand
► Oil for frying
1.Soak the bulgur wheat in water, cover and set aside.
2.To make the filling, add minced meat to a pan and cook on medium heat until the meat turns brown and the liquid released from the meat is reduced.
3.Add chopped onion, garlic, salt, curry powder, black pepper, cumin powder and chili flakes. Stir and cook for 5-6 minutes. Now, add the parsley and mix thoroughly.
4.Set aside, and allow the filling to cool completely.
5.Boil the potatoes until soft. Strain and set aside to cool.
6.Add the boiled potatoes to the bulgur wheat, then add the flour, salt, and pepper paste. Mix using your hands until everything is broken down into a soft dough mixture.
7.To stuff the kibbeh, you need to have damp hands. Place a small bowl of oil next to you. Prepare a baking sheet and line it with parchment paper.
8.With both the bowl of kibbeh dough and the filling near, you can begin stuffing the kibbeh. Oil the palm of your hands, take a handful of the kibbeh dough (about 2 tbsp.) and form into somewhat of a round shape in the palm of one hand. Use your finger to make a well in the middle of the dough, and gradually hallow the dough out to make a larger well or hole for the filling. Using a spoon, add about 1 tablespoon of the filling. Seal the dough on top and, using both hands, carefully shape it into an oval (football-type shape). Place the stuffed kibbeh on the baking sheet lined with parchment paper. Repeat the stuffing steps until you run out, be sure to have oiled hands throughout.
9.Chill the stuffed kibbeh for 1 hour.
10.Heat the oil in a deep-frying pan to 350° F (190° C) you will want the oil hot enough that you can see some gentle bubbling, but not too hot where it will burn the kibbeh shells. Deep-fry the kibbeh in the hot oil, in batches being carefully not to crowd them, until the kibbeh shells are brown (about 4-5 minutes). With a slotted spoon or tongs, carefully remove the kibbeh and place them on a pan lined with paper towel to drain. Repeat until you have fried all the stuffed kibbeh.
11.Serve hot or at room temperature with tahini sauce, tzatziki sauce or garlic sauce. Enjoy!
⭐️Garlic Sauce Recipe: https://1drv.ms/w/s!AlWLvzEOL9RMjVz4gK0aYTKj6wny?e=2an2jH