Kibbeh are CRISPY Middle Eastern meatballs made with bulgur. They have an extremely crispy coating, which surrounds moist and seasoned meat. It's an extremely popular food, particularly during Ramadan.

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0:00 Intro
0:58 Making the filling
3:05 Preparing the casing
6:28 Shaping the Kibbeh
9:07 Cooking Kibbeh
10:58 Taste Test & Review

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Ingredients:

Filling:
600g (1.3 lb) of Lamb Mince or Beef Mince (20% fat)
50g Pine Nuts
2 Brown Onions
2 Tbsp Butter
1 Tsp sumac
1 Tsp salt
1/2 Tsp pepper
Pinch of nutmeg (about 1/4 Tsp)

Casing:
500g (17.5 oz) Fine or extra fine bulgur
250g (8.75 oz) Minced beef 0 % fat. Extra finely minced
500ml (17 fl oz) Water (Cold)
1 Large Brown Onion
2 Tsp Salt
1 Tsp Sumac
1 Tsp Black Pepper
1 Tsp Bharat or Middle Eastern 7 spice
1/2 Tsp Cardamom
Pinch of Nutmeg (about 1/4 Tsp)

1L (1 Quart) Frying Oil for cooking

Directions:

To make the filling:
1. Add 1 Tbsp butter to a pan over medium high heat and allow to melt. Then add pine nuts and toast for 3 minutes. Remove and drain
2. Clean the pan then add the remaining butter
3. Chop the onions into a small dice, then add to the pan over medium high heat. Saute for 8 minutes until soft and translucent
4. Push the onions to one side of the pan and then add the minced lamb
5. Press it down into the pan and fry for 5 minutes
6. Flip the meat over, then use a wooden spoon to break this up into small pieces
7. Once it has been chopped into small chunks, mix the onions in
8. Add the seasonings, then mix together well
9. Cook for 3-4 more minutes before setting aside

To make the casing (with a mincer):
1. Add your bulgur to a bowl with the water. Soak for 30 minutes
2. Once the bulgur has soaked, add it into your mincer with the small die attachment
3. It should form strands that look like pasta, halfway through the bulgur add the onion. Finish processing the rest of the bulgur
4. Add the seasonings, then mix thoroughly by hand
5. Pass the mixed bulgur through the mincer once more
6. Add the 0% fat minced meat, and mix by hand
7. Pass this through the mincer again
8. You should now be able to roll this mixture into a smooth ball in your hands

To make the casing (without a mincer):
1. Soak the bulgur as above
2. Put the onion in a blender and process into a paste
3. Pour the bulgur out onto your work surface, then knead it by hand until it clumps together
4. Add the onion to the bulgur as well as the spices, knead to combine them. You can use a food processor here, but don't run it for more than a minute
5. Add the 0% fat minced meat, and mix by hand
6. Use your food processor to mix the bulgur a bit more (about 1 minute)

To shape the Kibbeh:
1. Divide the casing into a consistent size, I think 35g is optimal
2. Roll each chunk of casing into a smooth ball and set aside
3. Take a ball of casing, and knead a small amount of water into it
4. Form it into a ball, then place one finger in the center of the ball
5. Use that finger to press the ball into the palm of your hand. This will compress the casing into a thin layer
6. Rotate the ball and press your finger against your palm until you have gone all the way around. Pinch any holes shut before filling
7. When it looks like a small cup or hollow dome, add 1 tbsp of the filling
8. Fold the edges over the filling and squeeze them together to seal
9. Using the palms of your hands, roll the kibbeh ball into an oblong shape
10. Use your fingers to stretch either end of the Kibbeh to a slight tip

To freeze the kibbeh:
1. Place the kibbeh on a tray in a single layer, and ensure they aren't touching
2. Put the tray in your freezer, and allow it to chill for 15-30 minutes
3. Once the kibbeh has started to harden, transfer the kibbeh to a freezer bag
4. Return the bag to the freezer, and this can last for over 6 months

To cook the kibbeh:
1. Remove your kibbeh from the freezer 15 minutes before cooking
2. Pour 1L of frying oil in a pot over a medium high heat, and heat to 160-170c or 320-340f
3. When ready, turn the heat to medium, and add in 2-3 pieces of Kibbeh
4. Fry them for a few seconds, then roll them over with a spoon
5. Fry them for 4 minutes, make sure to maintain the temperature of the oil and roll them every 20-30 seconds
6. Remove from the oil when golden brown and crispy. Drain and place on a paper towel lined tray
7. Serve once cool enough to handle

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