How to make perfect Lebanese kebbeh?

Lebanese kebbeh is a bit like Spanish croqueta! These meatballs can be eaten on their own or with other mezze (a set of small dishes to be eaten), such as hummus, labneh, baba ganoush, tabbouleh, fattouche salad, etc.

Kebbeh is an oval-shaped dumpling filled with finely chopped beef, pine nuts, spices and fresh herbs. The outer dough is a mixture of bulgur and beef. This is then fried in hot oil. The kebbeh can be eaten immediately, dipped in yoghurt or any other creamy dip!

How to prepare these little balls?

The recipe is easy, but you need to have a little time on your hands. Especially if you want to make large quantities. Don’t you just love to eat? Note that you can freeze the kebbeh that will not be eaten. Practical!

 

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Une publication partagée par Cook with locals (@cookwithlocals)

The first step is to prepare the outer dough. To do this, start by cooking your bulghur. Then in a food processor, blend the ground meat (reserve some for the filling) with salt and pepper. Add the bulgur to this mixture and form a dough. Cover the dough and put it in the fridge.

The second step is to prepare the stuffing. Chop your onion and fry it in a hot pan with olive oil until translucent. Add the minced beef that you had set aside. Then gradually add some mint leaves, coriander, spices (cardamom, cinnamon, nutmeg) and pine nuts. Mix well and remove from the heat.

Now for the third step: making the meatballs! Take the kebbeh dough from the fridge (moisten it with a little water if necessary), and form balls. In the hollow of the balls, make a well with your finger and put a tablespoon of filling in it. Then seal the dough well by giving it an oval shape. Then pinch the two ends together.

The fourth and final step is to cook the kebbeh. Dip your kebbeh in hot oil and fry them until they are well coloured. Drain on paper towels and leave to cool at room temperature for a few minutes. Enjoy!