Prepare to embark on a mouthwatering adventure into the heart of Lebanese cuisine with these incredible Kibbeh Beef Croquettes! These golden, crispy delights are more than just a recipe – they're a centuries-old tradition packed with explosive flavors that will transport your taste buds straight to the bustling streets of Beirut. Whether you're a seasoned home cook or a curious food enthusiast, these succulent beef croquettes promise to elevate your cooking game and impress everyone at your dining table.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Lebanese
Serves: 20-25 croquettes
Ingredients
- 1 pound ground beef
- 1/2 cup bulgur
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped mint
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
Instructions
- Rinse the bulgur wheat in cold water and drain thoroughly. Let it soak for about 15-20 minutes to soften.
- In a large mixing bowl, combine the ground beef, softened bulgur, finely chopped onion, parsley, and mint. Mix ingredients gently but thoroughly.
- Add salt, black pepper, and cayenne pepper to the meat mixture. Knead the mixture with your hands until all ingredients are well incorporated and the texture becomes smooth and slightly sticky.
- Cover the mixture and refrigerate for 30 minutes to allow flavors to meld and mixture to firm up.
- Prepare a small bowl of cold water to keep your hands moist while shaping the kibbeh.
- Take small portions of the meat mixture and shape them into oval or torpedo-shaped croquettes, about 2-3 inches long. Ensure each croquette is compact and uniform.
- Heat olive oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
- Carefully place the kibbeh croquettes in the skillet, working in batches to avoid overcrowding. Fry for 3-4 minutes on each side until they develop a deep golden-brown crust.
- Remove croquettes with a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot with yogurt sauce, tahini, or a fresh salad. Garnish with additional chopped parsley if desired.
Tips
- Bulgur Preparation is Key: Make sure to rinse and soak your bulgur thoroughly. The right moisture level ensures a smooth, cohesive texture in your croquettes.
- Cold Hands, Better Shaping: Keep a bowl of cold water nearby while forming your kibbeh. Moistened hands prevent the mixture from sticking and help create uniform, compact croquettes.
- Temperature Control: When frying, maintain a medium-high heat. The oil should be hot enough to create a crispy exterior but not so hot that it burns the outside before cooking the inside.
- Don't Overcrowd the Pan: Fry your croquettes in batches to ensure even cooking and a perfect golden-brown crust.
- Drain Excess Oil: Always let your kibbeh rest on paper towels after frying to remove excess oil and maintain their crispy texture.Pro tip: These kibbeh can be prepared in advance and refrigerated before frying, making them perfect for meal prep or entertaining!
Nutrition Facts
Calories: 75kcal
Carbohydrates: 3g
Protein: 5g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 20mg
