Lebanese Kibbeh (Fried Meatballs)

Name: Lebanese Kibbeh (Fried Meatballs)
Prep time: 30 min
Cook time: 25 min
Yield: 8
Ingredients: 2 cups Fine bulgur wheat (bulgur #1); 1 lb Lean ground beef; 1 whole Large onion, chopped roughly; 2 tsp Salt; 1 tsp Dry mint; 1 tsp Fresh or dry marjoram; 0.25 tsp Cinnamon; 0.25 tsp Black pepper; 0.5 cup Ice-cold water; 2 tbsp Ghee; 2 tbsp Olive oil; 2 cups Medium onion, chopped; 1 lb Ground lamb or beef (for filling); 1 tsp Salt (for filling); 0.5 tsp Black pepper (for filling); 0.5 tsp Seven-spice powder; 0.25 tsp Cinnamon (for filling); 2 tbsp Fresh lemon juice; 2 tbsp Pomegranate molasses; 0.25 cup Toasted pine nuts; 2 cups Oil for frying

From: Lebanon

Servings: 8

Prep Time: 30 minutes

Cook Time: 25 minutes

Difficulty: Medium

Ingredients

2 cups Fine bulgur wheat (bulgur #1)
1 lb Lean ground beef
1 whole Large onion, chopped roughly
2 tsp Salt
1 tsp Dry mint
1 tsp Fresh or dry marjoram
0.25 tsp Cinnamon
0.25 tsp Black pepper
0.5 cup Ice-cold water
2 tbsp Ghee
2 tbsp Olive oil
2 cups Medium onion, chopped
1 lb Ground lamb or beef (for filling)
1 tsp Salt (for filling)
0.5 tsp Black pepper (for filling)
0.5 tsp Seven-spice powder
0.25 tsp Cinnamon (for filling)
2 tbsp Fresh lemon juice
2 tbsp Pomegranate molasses
0.25 cup Toasted pine nuts
2 cups Oil for frying

Instructions

PREPARE FILLING: Heat ghee and olive oil in large skillet over medium heat. Add chopped onions and sauté 5 minutes until soft and fragrant. Add ground meat, breaking apart with wooden spoon, and cook 8 minutes until lightly browned. Sprinkle salt, pepper, seven spices, and cinnamon and cook 1-2 minutes. Stir in lemon juice and pomegranate molasses. Mix in toasted pine nuts. Set aside.
PREPARE KIBBEH DOUGH: In food processor, combine chopped onion and washed bulgur and pulse until well blended. Add ground beef, spices, salt, dry mint, marjoram, cinnamon, and black pepper. Slowly pour in 0.5 cup ice-cold water while blending. Continue mixing 30 seconds until smooth.
SHAPE: Divide dough into 4 oz portions and shape into balls. Wet fingers with cold water to prevent sticking while shaping. Hollow out each ball carefully. Fill with 1-2 tbsp meat mixture and seal, reshaping into smooth elongated forms.
FRY: Heat oil in deep pan until shimmering (about 350°F/175°C). Fry kibbeh in small batches about 1 minute until light golden brown. Remove and drain on paper towels.
SERVE: Serve warm with tahini sauce or yogurt sauce, and additional fresh herbs.