🚨Deliciousness Alert!!!🚨
This is my very first time making Kibbeh(Kobeba); simply because my Mother-in-Law, God bless her soul, was a Kibbeh Pro, and she always made sure everyone in the family had a generous supply of it in the freezer, all the time. Since I’ve been craving it for a few months now, I did a lot of research trying to find a simple and easy to follow recipe, until I came across Manal Massoud‘s Kibbeh Reel on her instagram account and her recipe was everything I was looking for and then some more!

Very easy to make and mouthwatering delicious 🤩👌🏻


For the filling, you’ll need:
🧆 4 tablespoons oil
🧆 1/4 cup pine nuts 
🧆 1/4 cup pistachios
🧆 200 grams 85% lean ground beef
🧆 2 medium onions, finely chopped
🧆 1 teaspoon salt
🧆 1/2 teaspoon cinnamon 
🧆 1/4 teaspoon black pepper

For the outer shell/crust:
🧆 2 cups fine bulgur, washed thoroughly, soaked in cold water for 10 minutes, then drained very well 
🧆 200 grams 97% lean ground beef
🧆 1 medium onion, cut in 8 pieces
🧆 2 ice cubes
🧆 1 teaspoon salt
🧆 1/2 teaspoon pepper
🧆 1/2 teaspoon cinnamon 

Let’s make Kibbeh‼️
🌻 First, wash the bulgur thoroughly and soak it in water for 10 minutes. Drain it, squeeze all excess water out & set it aside.
🌻 Heat the oil and lightly fry the pine nuts and pistachios. Transfer them to a plate lined with paper towel, to get rid of any excess oil.
🌻 To make the filling:
In the same skillet, add ground beef to the oil leftover from frying the nuts. Break the meat apart with a spoon and cook it until browned. Stir chopped onion in and cook until it’s softened and fragrant. Season with salt, pepper and cinnamon. Once the meat is fully cooked, take skillet off the heat and set it aside to cool, then mix in the fried nuts. 
🌻 For the casing:
Add equal amounts of bulgur and lean ground beef, 1 cut-up onion; salt, pepper and cinnamon in the food processor and process them, in 2 batches, on high speed until they lump together and the mixture starts to roll in the processor bowl and becomes smooth.
🌻 To assemble the tray:
Grease an oven safe dish with butter or ghee and spread a1 cm thick layer of casing mixture on the bottom and sides of the pan. Add a layer of the filling on top, making sure it is evenly distributed, then top it with another 1 cm thick layer of casing, smoothing it out as you go. Dipping your hand in cold water will prevent the casing mixture from sticking to it and will make spreading it an easier job for you.
Spread a layer of butter or Ghee on top and bake on 350F for 30-35 minutes.

🌻 To make Kibbeh balls:
Divide the casing mixture into golf sized balls. Make an indent in the center of the ball, while turning it. Once you have a hollow shell, add some filling and close it up by pinching and turning in your hands until smooth. Dip your fingertips in cold water and smooth the surface of each Kibbeh ball. Arrange them on a tray lined with Parchment paper and freeze it for 20 minutes before deep frying it in oil. 

Bon Appétit ❤️



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