How to Make Kibbeh (Fried Kibbeh Balls)!

on December 26, 2021

Turkish Stuffed Meatball (İçli Köfte)

Turkish Kibbeh (İçli Köfte) Recipe

Foods of Middle East Cuisine are very popular all around the world. People living in Middle Eastern and West Asian countries consume a "Middle East Cuisine", a unique diet comprised primarily of "hummus", "tahini (Sesame sauce)", "tabbouleh", "pita bread", "baba ghannoui", "foil mudammes" and "kibbeh (stuffed meatballs)" etc. Various meats and vegetables are also included is this diet which incorporates heavy use of olive oil and a diverse variety of pungent spices.

Kibbeh (Stuffed Meatballs) "İçli Köfte" is one of the most famous dishes of both Middle East Cuisine and Anatolian cuisine. Actually, kibbeh is a traditional meat preparation found throughout the Middle East and Northern Africa. It is usually made with ground meat combined with cracked wheat (fine bulgur). If you like Middle Eastern-style kibbeh, you're sure to enjoy its Turkish counterpart. In Turkish, It is called içli köfte (its pronounciation: eech-LEE' koof-TAY), which means "filled meatball." It is a dish that is common in the southeastern regional cuisine of Turkey where many Middle Eastern influences are present. They are especially famous in the cities of Kilis and Hatay / Antakya district (Antioch) .

In this post, we are sharing "Turkish Kibbeh - Stuffed Meatballs (İçli Köfte) Recipe" with you. These meatballs are usually served as a hot appetizer or side dish (meze) before a meal of spicy Turkish kebabs in Turkey. You can find stuffed meatballs on the list of appetizers in most meat and kebab restaurants and as hot finger food at home parties. The best meatballs have a soft but crispy shell, with juicy, steaming filling in the middle.

Turkish Kibbeh Recipe

What is Kibbeh or Stuffed Meatballs!

Kibbeh, a form of the Arabic word kubbah or "ball," is a staple in Middle Eastern cuisine. Made out of lamb or beef, these football-shaped (or egg shaped) croquettes are a flavorful blend of fragrant herbs and spices, filling meat, and hearty cracked wheat (fine bulgur). Delicious as an appetizer or side dish (mezze), the hearty zeppelins are wonderful when served with hummus, tzatziki, khyar bi laban (a yogurt-cucumber salad), pita bread, and labneh (strained yogurt).

As we mentioned above of the post; Kibbeh or Stuffed Meatballs (İçli Köfte) is one of the most famous dishes of Antakya (Antioch) district of Hatay city in Turkey. Stuffed Meatballs is a very special dish that turns up at our tables mostly at family gatherings. It is also very popular in Middle Eastern countries such as Lebanon and it is called ‘Kibbeh’ in that region.

How to Make Turkish Kibbeh (İçli Köfte)!

The core ingredients of kibbeh / stuffed Meatballs are cracked wheat (fine bulgur), potatoes, minced onions, walnuts (or pistachios), finely ground lean beef, and spices. It may seem easy to make this delicious dish, but believe us, it is a quite challenge to make a proper Stuffed Meatballs dish. The hardest part to make this dish is to keep the cracked wheat (fine bulgur) dough stay intact. Using Semolina is the key ingredient here; because Semolina has a sticky feature and it helps to keep the cracked wheat (fine bulgur) dough united. You will also need to put a cup of water aside while shaping the dough. Once you get used to making the Stuffed Meatballs dish, it will be in your top 10 dish list.

In Anatolia, there are two cooking methods for Stuffed Meatballs. One is called "Boiled Stuffed Meatballs" and the other one is called "Fried Stuffed Meatballs". The difference between the boiled kibbeh and the fried kibbeh is; boiled one doesn’t have red pepper paste in the filling because during boiling red pepper paste loses itself in water.

The reason that we mention these two different cooking types is when you go to a restaurant in Turkey, you need to mention which type you want. If you don’t tell it, most likely you will get the fried one because it is fast to serve than boiling. Actually, we mostly make fried one and in this post, we will give you the fried one because it is our favorite type.

8ngredients: For the filling; 1 kg ground beef,

Ingredients: For the filling; 1 Normal size onion,

Ingredients: For the filling; 1/4 Bunch of parsley,

Ingreduents: For the filling; 2 tablespoons butter,

Ingredients: For the filling; 1/2 Cup walnuts,

Ingredients: For the filling; 1/2 teaspoon of salt, cumin,
ground black pepper and red pepper flakes,

Ingredients: For the case; 1/2 cup of cracked wheat
(fine bulgur) and semolina,

Ingredients: For the case; 1/2 cup of flour,

Ingredients: For the case; 1 teaspoon of
tomato paste and pepper paste,

Ingredients: For the case; 1 cup hot water,

Ingredients: For the case; 1 Normal size boiled
and mashed potatoes,

Ingredients: For the case; 1 egg,

Ingredients: For the case; 1/2 teaspoon of salt,
ground black pepper and red pepper flakes,

Ingredients: For the case; 1 tablespoon olive oil,

Ingredients: For cooking; 1 or 2 Cups of sunflower oil,

Firstly prepare the filling: in a skillet put butter and melt it,

After melt the butter add your ground beef in it,

Add ground beef and stir mixture,

Fry it for about 10 minutes until just cooked,

Then add chopped onions and stir the mixture
until the onions soften,

Then add salt, ground black pepper and
red pepper flakes and stir the mixture,

Then add roughly chopped walnuts and stir the mixture well,

Then add chopped parsley and stir mixture,
and continue to sauté,

Then remove the pan from heat and let it rest,

For preparing case: in a large mixing bowl,
combine the cracked wheat (fine bulgur) and semolina,

Then pour the hot water in it and mix them,

Then add egg into mixture and mix them well,

Then add flour into mixture and mix them well,

Then add tomato paste and pepper paste and mix them,

Then add olive oil into mixture and mix them,

Then add salt, ground black pepper and
red pepper flakes in it and mix,

Then add mashed potatoes in it and knead the dough,

Knead the ingredients for several minutes to form a dough,

Don't forget to add hot water while kneading,

Then leave the dough for a rest for about 30 minutes,

Then break off walnut size or egg size dough and roll them into ball,

Then with your index finger create a hole at meatball and
with the teaspoon push some filling into the center of ball,

Shape the meatballs to be narrower at the ends
and thicker in the middle in a kind of spindle,

Then cover your kibbehs with cling film and
leave them in the refrigerator for about 1-2 hours,

Then in a large skillet heat a generous amount of sunflower oil,

Fry the meatballs evenly on all sides until dark golden brown,

Then place them on paper towels to drain,

Serve piping hot,

Recipe for Turkish Kibbeh (İçli Köfte)!

We make stuffed meatballs alot during the year. Although labor intensive, making kibbeh is not difficult. Our recipe for these crunchy and meaty croquettes is easy and perfect for beginners.

Here it is our Turkish Kibbeh (İçli Köfte)'s recipe;

Very good family favourite;

Serving: 24-25 Servings, Preparation Time: 30-35 minutes, Cooking Time: 15 minutes, Cuisine: Turkish & Middle East Cuisines,

Nutrition Facts (per serving): 27 Calories, 2g Fat, 1g Carbs, 2g Protein,

Ingredients:

For the Filling Ingredients;

1 kg Rregular ground beef,
1 Normal size onion, finely chopped,
1/4 Bunch of parsley, finely chopped,
2 Tablespoons butter, (or sunflower oil or olive oil),
1/2 Cup walnut halves, chopped roughly, (or pistachios),
1/2 Teaspoon salt,
1/2 Teaspoon ground black pepper,
1/2 Teaspoon red pepper flakes,
1/2 Teaspoon cumin,

For the Case:

1/2 Cup cracked wheat (fine bulgur),
1/2 Cup semolina,
1/2 Cup all purpose flour,
1 Cup of hot water,
1 Teaspoon Pepper paste,
1 Teaspoon Tomato paste,
1/2 Teaspoon ground black pepper,
1/2 Teaspoon red pepper flakes,
1/2 teaspoon salt
1 Normal size boiled and mashed potatoes,
1 Egg, beaten,
1 Tablespoon olive oil,

For Cooking;

1 or 2 Cups Sunflower oil,

Preparation:

First of all, put your all ingredients on the work surface. (Preparing the Filling:) Then, in a small skillet, put butter, your regular ground beef and salt and fry 10 minutes until just cooked. Then, add the onion and continue to stir until the onion softens. Then, add the walnuts (or ground nuts you prefered), salt, black pepper, red pepper flakes, cinnamon and parsley and continue to sauté. When all the flavors have combined, remove the pan from the heat and let it rest.
(Preparing the Case:) in a large mixing bowl, combine the cracked wheat (fine bulgur), semolina, flour and hot water and mix them well. Then, add pepper paste, tomato paste, ground black pepper, red pepper flakes, salt, boiled and mashed potatoes, egg, and olive oil. Then, knead together for several minutes to form a dough. Bye the way, add hot water while kneading because dough gets dry fast. Then, leave the dough for a rest for about 30 minutes.
Then, break off walnut-size (or egg size) pieces of the dough and roll them into balls. Then, with your index finger create hole at dough balls and with the teaspoon, push some of the meat, onion and walnut filling into the center of the dough and close the end. Shape the meatballs to be narrower at the ends and thicker in the middle in a kind of spindle or football shape. (If you have time, cover your kibbehs/stuffed meatballs with cling film and leave them in the refrigerator for about 1 or 2 hours).
Then, in a large skillet, heat a generous amount of sunflower oil. Fry the meatballs evenly on all sides until dark golden-brown. Then, place on paper towels to drain and serve piping hot.

Enjoy!

Please let us know how this "Turkish Kibbeh (İçli Köfte) Recipe" turns out for you in the comments. We are always so eager to hear from you.