Looking for an authentic ground chicken 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.
Wanting to try something new? Perhaps you should consider the Kibbeh dish. The dish is easy to prepare and its recipe, easy to follow. Kibbeh is a popular dish in the middle east and indigenous to Lebanon. The word “Kibbeh” simply means “to shape into balls”, however, you should know there’s going to be stuffing things here. Traditionally, the Kibbeh recipe includes an outer crust and the filling (or stuffing). The outer crust is commonly composed of meat, bulgur wheat, and onions. The filling, on the other hand, is made up of spices, meat, and nuts.
The Kibbeh recipe varies, as a result, the choice of meat can be beef, mutton or chevon (goat meat). On some occasions, chicken can be used, just like in our Kibbeh recipe below. The Kibbeh may be formed into pies or balls and the fillings packed into it. The Kibbeh may be fried or baked, however, if using the former, adequate caution should be taken as the Kibbeh is susceptible to breaking. In our Kibbeh recipe below, we will be frying the balls. The Kibbeh may be consumed with cucumber, tomatoes, lettuce, hummus, wedges of lime or pepper sauce.
Chicken is a lean and low-fat source of protein. Asides that, it is common and generally accepted. The bulgur wheat is a good source of iron, magnesium, and manganese. Furthermore, it is a good source of fibre which helps to improve digestion. Nuts have less amount of carbs and high amounts of antioxidants, selenium, magnesium and vitamin E. For your Kibbeh recipe, popular nuts such as pine nuts or walnuts can be used. In a nutshell, the Kibbeh dish is highly nutritious and savoury. Although the Kibbeh is easy to prepare, it can get flawed easily. Below are some tips to help you achieve the best Kibbeh.
- Chilling is important
Chilling the Kibbeh is very important. You should chill for at least one hour. This helps to eliminate the possibility of breakage when frying, hence, it is necessary that the Kibbeh is cool. While working on larger batches, it is advisable to put the bowl (containing the Kibbeh dough) in an ice-filled bowl.
- Frying techniques
Since the Kibbeh will be rolled into balls (or pies), it is ideal to use the deep frying. Use a large frying pan. Fill up your frying pan to about ⅔ of its capacity. While frying, you must ensure that the oil covers the Kibbeh balls and, at the same time, doesn’t overshoot the frying pan when adding the Kibbeh balls. Start frying only when the oil is heated. Fry the Kibbeh balls at a temperature of 170ᵒC or 340ᵒF. Ensure you drain the oil on a kitchen paper.
- FOR THE KIBBEH
- Bulgur wheat - 1 ¼ 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-½ tsp.
- Black pepper-½ 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.
*Minced chicken: Using a meat grinder, grind 6 garlic cloves, 1 large onion and 1 kg of chicken fillet. Season with salt and 1 tsp. of cumin powder.
To check that kibbeh are cooked, cut one; the center should be piping hot.
- Category: Healthy snacks
- Cuisine: Arabic
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Albert Bevia says
I am a HUGE fan of Croquettes, and these sound sublime!!! love that you have a video with easy to follow steps, great recipe