Kebbe Balls (3pc) Recipe

hydrate bulgur

Place 3/4 cup fine cracked wheat (bulgur) in a medium bowl. Pour 1/2 cup hot (not boiling) water over bulgur, cover, and let sit 10 minutes until softened and water is absorbed. Fluff with a fork and drain any excess liquid by pressing gently through a fine sieve or cheesecloth if needed.

combine and knead

Add 1/2 cup lean ground beef, 1 tablespoon flour (optional), 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground allspice, 1/8 tsp cinnamon and 1 tsp olive oil to the hydrated bulgur. Using a food processor or clean hands, blend and knead the mixture until it forms a smooth, cohesive paste — about 2–4 minutes in a processor or 4–6 minutes by hand. The mixture should be moldable and slightly sticky; if too wet, add up to 1 teaspoon flour; if too dry, wet your hands and continue kneading.

chill

Cover the dough and refrigerate for at least 15 minutes to firm up, which makes shaping easier.

toast pine nuts

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1 tablespoon pine nuts and toast, stirring, until golden and fragrant, about 1–2 minutes. Remove and set aside.

cook filling

In the same skillet, add the finely chopped 1/4 cup onion and cook over medium heat until translucent, about 3–4 minutes. Add 1/2 cup ground beef and cook, breaking it up, until browned and cooked through, about 4–5 minutes. Season with 1/4 tsp salt, 1/8 tsp black pepper, 1/8 tsp ground allspice and a pinch (1/16 tsp) cinnamon. Stir in the toasted pine nuts, taste and adjust seasoning. Remove from heat and let the filling cool to room temperature.

shape kebbe (makes 3 large balls)

Divide the chilled bulgur-meat dough into 3 equal portions. With wet hands, take one portion and form it into an oval or round ball about the size of a large egg. Using your thumb, press into the center to create a hollow pocket and thin the walls evenly (about 1/8" thick) while keeping the bottom intact. Spoon about 1–1 1/2 tablespoons of the cooled filling into the pocket. Pinch and seal the opening, then roll gently between your palms to form a smooth, sealed ball. Repeat with remaining portions. Aim for uniform size so frying is even.

heat oil

Pour about 2 cups vegetable oil into a medium saucepan to a depth of ~2 inches. Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and come up steadily without browning instantly.

fry kebbe

Carefully lower 2–3 kebbe balls into the hot oil (do not overcrowd). Fry, turning occasionally, until evenly deep golden brown, about 4–5 minutes. Use a slotted spoon to transfer fried kebbe to a paper-towel-lined plate to drain. Repeat with remaining balls, letting oil return to temperature between batches.

Arrange the 3 kebbe balls on a plate. Serve hot with 3 tablespoons plain yogurt or tahini sauce and sprinkle with chopped mint or parsley. Kebbe are best eaten warm and crispy.