I absolutely love the days where I get to experiment with making recipes. Especially when it involves my air fryer because that thing surprises me every time with what it’s capable of. One oI thoroughly enjoy sharing some of the traditional recipes I’m used to and the air fryer did a marvelous job of creating the perfect consistency on this onef the recipes I’m recently excited about is this Air Fryer Kibbe recipe.
So What is Kibbeh?
I’ve heard kibbeh described as Middle Eastern meatballs–sort of.
The word kibbeh stems from an Arabic verb meaning, “to form into a ball” so that description is not entirely wrong. But as you’ll see in today’s kibbeh recipe, they’re more like stuffed croquettes.
There is a crispy outer shell made with bulgur wheat, onions, and finely ground beef.The shell is then stuffed with a mixture of spiced beef and toasted pine nuts Sealed and then fried or baked.
In today’s kibbeh recipe, I have attempted to follow the same football-like shape that my MIL taught me; although kibbeh can be formed into balls or even patties, whatever is easiest for you.
And there are many ways to prepare kibbeh-stuffed and then fried or baked like in today’s Kibbeh recipe. Or cook it in an air fryer .
What to serve with Kibbeh?
Kibbeh is best served warm with tahini sauce, tzatziki or plain yogurt. Here I served it with this Mediterranean chickpea salad you can also serve it with tabouli, fattoush salad, or even Greek salad
Step-by-step tutorial for how to make kibbeh
Cover a fine mesh strainer with a light cloth (a cheesecloth, if you have one). Add the bulgur wheat in, then place the strainer into a bowl filled with water. Let the fine bulgur wheat soak in the water for 25 minutes, then pull the cloth, hold the bulgur, and squeeze all the water out. You may do this a couple of times until you are sure the bulgur is rid of water. Set aside for now. (Once soaked, fine bulgur wheat is ready to eat. Coarse bulgur requires a little more time)
Now make the kibbeh (the actual dough that you will later use to form the kibbeh shells). Put the onion, ground beef, spices and pinch of salt into the bowl of a large food processor. Process until the meat is very finely ground almost into a paste
Transfer the meat mixture into a large bowl and add the bulgur wheat. Use damp hands to combine the bulgur with the meat mixture to make a dough. Cover and refrigerate until later.
Now make the filling. Heat about 1 tablespoon olive oil in a skillet or frying pan. Saute the onion until just golden, then add the ground beef. Cook over medium heat, stirring occasionally until the meat is fully browned. Add the toasted pine nuts, the spices, and the salt and pepper. Stir to combine. Remove from the heat and set aside to cool.
Remove the kibbeh dough from the fridge. To stuff the kibbeh, you need to have damp hands. Place a small bowl of water next to you. Prepare a baking sheet and line it with parchment paper.
With both the bowl of kibbeh dough and the filling near, you can begin stuffing the kibbeh. Dampen your hands with some water, take a handful of the kibbeh dough (about 2 tablespoon or so) and form into somewhat of an oval-shaped disc in the palm of one hand. Use your finger to make a well in the middle of the disc, and gradually hallow the disc out to make a larger well or hole for the filling
Using a spoon, add about 1 tablespoon of the filling. Seal the dough on top and, using both hands, carefully shape it into an oval (football-type shape).
rub outsides with a small amount of butter. Place in an air fryer basket.
be sure to have damp hands throughout.(And if you do not plan to cook the entire batch of kibbeh croquettes, this would be the time to freeze.)
Air Fryer Kibbeh
- Prep: 20 mins
- Cook: 10 mins
Additional: 20 mins
Total: 50 mins
Servings: 6
Yield: 6 servings
Nutrition:
- Per Serving:
- 257 calories
- protein 16.7g
- carbohydrates 19.7g
- fat 12.7g
- cholesterol 49.3mg
- sodium 50.4mg
Ingredients:
- 1 cup medium-grind bulgur
- 1 medium onion, roughly chopped
- 3 peppers serrano peppers, chopped, or more to taste
- ¼ cup chopped fresh mint
- 1 pound 97% lean ground beef
- salt and ground black pepper to taste
- 1 tablespoon butter, softened, or as needed
Instructions:
- Soak bulgur in a bowl of water until soft to the bite, 20 to 25 minutes. Drain
- Heat about 1 tablespoon olive oil in a skillet or frying pan. Saute the onion until just golden, then add the ground beef. Cook over medium heat, stirring occasionally until the meat is fully browned
- Combine onion, serrano peppers, and mint in a food processor; process until you have a paste. Transfer to a large bowl with ground beef and bulgur. Season with salt and pepper and mix with your hands until thoroughly combined.
- Form into small balls and rub outsides with a small amount of butter. Place in an air fryer basket.
- Transfer to the air fryer and set to 375 degrees F (190 degrees C). Cook for 10 to 12 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).