Go Back

Kibbeh bil Saniyeh

Servings: 8 people
Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients 

Kibbeh Mixture

  • 500 g bulgar
  • 500 g lamb, ground
  • 500 g beef, ground
  • 2 onion, finely minced
  • 5 tsp salt
  • ½ tsp black pepper powder
  • ½ tsp white pepper powder
  • 1 tsp cinnamon powder
  • 1 tsp 7-spice powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp orange zest
  • 1 tsp lemon zest
  • 1 tsp thyme
  • handful fresh mint

Filling

  • 3 large onions, chopped
  • 4 tbsp olive oil
  • 500 g lamb, roughly minced
  • 1 tsp 7-spice powder
  • ¼ tsp white pepper powder
  • ¼ tsp black pepper powder
  • 1 tsp salt
  • ½ tbsp pomegranate molasses
  • 1 tsp sugar
  • 1 tsp sumac, ground
  • ½ cup walnuts, roughly chopped
  • vegetable oil, for frying

Yoghurt Sauce

  • yoghurt
  • cucumber
  • mint

Instructions

  • Wash and soak bulgar for 10 minutes, and then drain the excess water. To make the kibbeh mixture, in a food processor, finely minced the onions. Add ground beef, ground lamb, soaked bulgar, all the spices, mint, orange zest and lemon zest until it reaches a dough-like consistency. Add a bit of water if necessary until you get the right consistency. Put the mixture in a bowl, cover with cling wrap and refrigerate for 30 minutes until the filling has been prepared.
  • To make the filling, sauté the onions in olive oil until translucent and keep aside. Wipe the pan, add the minced lamb and fry the meat until it has browned. Season the meat with 7-spice powder, white pepper powder, black pepper powder and salt. Add the sautéed onions, pomegranate molasses, sugar, ground sumac and walnuts; mix and cook on low heat for an additional 5 minutes. Remove from heat, and allow the filling to cool.
  • To make the kibbeh, take a ball of the kibbeh mixture (about the size of a golf ball). Hold the meatball in your hand and make a hole pushing the index finger of your other hand into the mixture. Widen the hole by turning the mixture and pressing its inside walls gently against your palm. Some people like a thin shell and others like a thick shell, either way make sure it is uniformly thick. Throughout this process moisten your hands with cold water to avoid the mixture from sticking to your hand, and to create a smooth finish to the kibbeh. Fill the hole with about 2 teaspoons of the filling and close it, forming an oval shape with pointed end.
  • Preheat a pot with vegetable oil and deep-fry each kibbeh until it turns a beautiful golden-brown colour.Alternatively, for a healthier option, you can preheat the oven at 200°C, coat each kibbeh with vegetable oil and bake in the oven for 20 minutes until they turn a golden-brown colour.
  • Serve the kibbeh with a side of yogurt or salad.

Notes

TIP: Make extra kibbeh to freeze. Layer the kibbeh balls in a tray, freeze for a couple of hours before removing and storing in an airtight container or ziplock bag. You can deep-fry directly from the freezer without thawing them. If you want to bake the kibbeh, make sure to thaw them before baking.