Easy Fried Kibbeh Bites

Name: Easy Fried Kibbeh Bites
Prep time: 25 min
Cook time: 15 min
Yield: 20 bites
Cuisine: Middle Eastern

Add to recipe book

Sides

Whip up my Easy Fried Kibbeh Bites for a tangy, crispy snack! Perfect with sumac and labneh, they're a freezer-friendly delight.

PREP TIME

25 minutes

COOK TIME

15 minutes

SERVES

20 bites

About this recipe

I’ve always been a fan of traditional kibbeh recipes, like the richly seasoned kibbeh nayeeh and the hearty kibbeh bil saynieh, which I have shared previously. However, this Easy Fried Kibbeh Bites recipe came about quite spontaneously when I found myself with leftover kibbeh mixture. Instead of preparing a full meal like kibbeh bil saynieh, I decided to create something bite-sized and perfect for snacking.

You’ll find that these fried kibbeh bites, with their crispy exterior and soft interior, are irresistible, especially when topped with cool, creamy labneh. The addition of sumac is non-negotiable for that essential tangy kick. Moreover, they’re not only ideal for a quick fry but also for air frying, making them a versatile addition to your culinary repertoire. Plus, if you’re looking to meal prep, these kibbeh bites are freezer-friendly. Simply lay them out on a tray lined with baking paper, freeze until solid, and then pop them into a bag – they’ll be ready to cook whenever you need a quick and delicious snack.

Ingredients

For the Kibbeh

¾ cup water
1 ½ cups fine cracked wheat
500 grams lean lamb pieces
Salt, to season
2-3 ice cubes

For the Kamouneh Spice Herb Mix

1 onion
¼ cup packed marjoram leaves (optional)
½ cup firmly packed mint leaves
1 long red chili
½ red capsicum
½ cup firmly packed basil leaves (10 grams)
2 teaspoons bharat
½ teaspoon cumin
Salt, to season

To Serve

Labneh
Spring onion, mint leaves, radish (for the herb salad)
Sumac to sprinkle
olive oil to drizzle

Notes from Rouba

If using an air fryer, cook at 180°C for 20 minutes, checking for crispness.
Cook kibbeh in batches to avoid overcrowding the pan, ensuring each one is evenly browned.

Method

Step 1. Prepare the Kibbeh Dough

Soak the cracked wheat in the water until it's absorbed, then knead until it's slightly fluffy.

In a food processor, process the lamb pieces with a good pinch of salt and ice cubes until finely ground, which may take about 5 minutes. Lay the processed lamb over the cracked wheat.

Step 2. Make the Kamouneh Spice Herb Mix

Without cleaning the food processor, blend together the herb mix ingredients and a touch of salt until it forms a finely chopped mixture. Mix this with your kibbeh dough, ensuring everything is well combined

Step 3. Form and Fry the Kibbeh Bites

Roll the seasoned kibbeh dough into small balls and flatten each into a patty. Fry the patties in a pan with hot oil over medium heat until each side turns a golden brown colour. Transfer the cooked bites to paper towels to drain any excess oil.

Step 4. Assemble and Serve

Top each kibbeh bite with a spoonful of labneh. Toss together thinly sliced spring onion, mint, and radish to make the herb salad, and pile it onto the kibbeh and labneh. Finally, sprinkle with sumac and drizzle with olive oil for a burst of flavour and presentation.