Kibbeh balls
The Lebanon is renowned for its rich and diverse culinary traditions, and one of its most beloved dishes is the Kibbeh balls. These savory and succulent meatballs are made with ground beef or lamb, bulgur wheat, onions, and a myriad of spices, and they are often stuffed with a filling of nuts, herbs, and aromatics. Kibbeh balls can be baked, fried, or simply sautéed until they are crispy on the outside and tender on the inside, making them a versatile and delicious addition to any meal.
The origins of Kibbeh balls can be traced back to the Mesopotamian region, which includes modern-day Iraq, Syria, and Lebanon. It is believed that the ancient Assyrians were the first to create a meat pie made with bulgur wheat and meat, which they called “kubbah” or “kibbeh” in Arabic. Over time, this dish spread throughout the Middle East and evolved into various versions, including the Lebanese Kibbeh balls.
Kibbeh balls are a prominent dish in Lebanese cuisine and are often served during special occasions and festivities. These meatballs are typically served as an appetizer or a main dish, and they are especially popular during the holy month of Ramadan. Lebanese families often gather together to make Kibbeh balls, with each member contributing to the preparation of various elements of the dish, from shaping the meatballs to stuffing them with filling.
To make Lebanese Kibbeh balls, first, the bulgur wheat is soaked in water until it softens, then it’s mixed with finely ground beef or lamb, onions, and a range of spices, including allspice, cinnamon, and cumin. The mixture is then kneaded until it becomes a smooth, dough-like consistency, which is shaped into small balls with a hollow center. The hollow space inside the ball is then filled with a mixture of finely chopped onions, parsley, and pine nuts, which add flavor and texture to the dish.
Once the Kibbeh balls are assembled, they can be baked, fried, or sautéed until they are golden brown and crispy on the outside. Lebanese Kibbeh balls are usually served with a side of yogurt sauce, or tahini dip, and a fresh salad of cucumbers, tomatoes, and mint leaves. The result is a delicious and hearty dish that showcases the traditional flavors and aromas of Lebanese cuisine.
In conclusion, Lebanese Kibbeh balls are a beloved dish that has been enjoyed for centuries in the Middle East and beyond. These savory meatballs are made with high-quality ingredients, including ground beef or lamb, bulgur wheat, and a range of spices and flavorings. Whether you choose to bake, fry, or sauté them, Kibbeh balls are a versatile and delicious addition to any meal, and they are perfect for sharing with family and friends.
Ingredients:
- 2 cups bulgur (cracked wheat)
- 1 lb ground beef
- 1 large onion, finely chopped
- 1/4 cup pine nuts
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1 tsp allspice
- 2 tbsp vegetable oil
- 1/4 cup cold water
- Vegetable oil for frying
Instructions:
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Soak the bulgur in cold water for 30 minutes until it softens. Squeeze out any excess water.
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In a large mixing bowl, combine the soft bulgur, ground beef, chopped onions, salt, black pepper, cinnamon, allspice, and vegetable oil. Mix well with your hands until you have a smooth, homogenous mixture.
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In a small skillet, roast the pine nuts over medium heat until they are golden brown and fragrant. Set aside.
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Moisten your hands with cold water and shape the kibbeh mixture into small balls about the size of a golf ball. Insert your finger into each ball and make a hole in the center, but do not poke through the other side.
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Stuff a pinch of toasted pine nuts into the hole and close it up with the kibbeh mixture, shaping it into an elongated oval shape.
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Heat enough vegetable oil in a skillet or deep fryer to submerge the kibbeh balls. Fry the balls in batches until they turn golden brown and crispy, about 3-4 minutes.
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Drain the kibbeh balls on a paper towel to remove any excess oil.
Serve the Lebanese kibbeh balls warm with a side of mint yogurt sauce or tahini sauce. Enjoy!