Looking for an authentic Kibbeh recipe? You found it! These Lebanese meat croquettes are so crispy outside and meaty inside. Tasty snack idea for kids or just parties or potluck.
- FOR THE KIBBEH
- Bulgur wheat - 1¼ cup/ 250gm
- Cumin seeds- 1 tsp.
- Marjoram - 2 tsp.
- Minced ( ground chicken)*- 500 gm
- Onion ( chopped) -1, medium
- Salt- as needed
- Vegetable oil, for deep frying- as needed
- FOR THE FILLING
- Vegetable oil- 2 tbsp.
- Onion ( finely chopped) - 1
- Minced ( ground) chicken - 700 gm
- Cumin seeds- ½ tsp
- Marjoram-1/2 tsp.
- Black pepper-1/2 tsp.
- Pine nuts- ½ cup/ 50 gm , optional
- SERVING SUGGESTIONS
- Wedges of lime
- Hot pepper sauce
- Soak the bulgur wheat in a large bowl, according to the instructions on the packet, cover the bowl and allow to rest 15 min.
- Using a medium mortar and pestle, grind 1 tsp. cumin seeds.
- Add the ground cumin, 2 tsp. of marjoram, salt, the minced chicken and onion to the bowl with the soaked bulgur wheat, and mix thoroughly.
- Put the mixture in a food processor and grind until you get a finely chopped paste. Refrigerate until ready to use.
- To make the filling, heat 2 tbsp. vegetable oil in a pan, fry onion until golden. Add ½ tsp. cumin seeds and the minced chicken, cover and cook 15-20 minutes or until liquid is evaporated and chicken is cooked. Add in ½ tsp. black pepper, ½ tsp. marjoram and pine nuts ( optional), stir-fry for another minute. Transfer the filling to a large bowl and allow to cool.
- Remove the bulgur-chicken mixture from the fridge. To make a kibbeh, take a piece of mixture and shape it into a round ball.
- Using your finger, press it into the ball and gently squeeze the mixture around it with your other hand to make a cup-like shape. Put approx. 1 tsp. of the filling in the hole.
- Push the filling down gently and then close the hole by pinching the edges together. Gently roll and squeeze with your WET palms to make it into a football shape.
- In a medium saucepan heat enough oil to cover the kibbeh to 170 C/ 340 F on a sugar thermometer. Fry kibbeh in batches of six- seven until browned. Using a slotted spoon, remove them from the saucepan and drain on a kitchen paper.
- Serve with lettuce, hummus or lime wedges.
To check that kibbeh are cooked, cut one; the center should be piping hot.
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