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.
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.
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