I ran out of space in the description so here are a few tricks to guarantee that you get the perfect kibbeh: 1. Make sure the mince meat used in the casing is zero fat. If it you use mince meat with fat your casing will fall apart. 2. When cooking your mince make sure you break it as fine as possible (smaller than what I have on video) for easier stuffing. 3. When testing the casing make sure your sphere has no cracks. If it does, then add a tablespoon of cold water and test again. 4. Before you fry, make sure your kibbeh has no cracks. If it does, seal it using your fingers and some water if needed. If you fry cracked kibbeh it will soak up lots of oil. 5. When frying your kibbeh, the temperature of the oil is very important. For crispy kibbeh, make sure your oil is on medium heat. You can test that by adding a single kibbeh or a piece of bread. You're looking for light bubbling, if it bubbles vigorously then it's too hot. If your oil is very hot, the kibbeh will brown too quick, before the casing is cooked. 6. You don't need to freeze the kibbeh before frying a few, it just helps firm up the casing I hope you found this video useful and if so consider supporting us on Patreon. You CNA get your names in the credits and also get some exclusive updates before the videos go live www.patreon.com/MiddleEats

As a Dominican from Santo Domingo, República Dominicana, living in Manhattan, NYC of Spanish Jewish and Spanish Moor ancestry on both sides of my parents We love to eat Baba Ganoush, Kibbeh, Eggplant Soup, pita bread and Matzo apart from our Dominican foods We are eat Ashkenazi foods and Asian foods integrated in our Dominican culture Blessed be the Holy One, the Blessed One in which the infinite sets of Creations resides in and us

these are so very popular here in brazil, i will surely give this recipe a try since when i make them they never work sadly haha

I think if people are having a hard time sourcing the extra fine beef you could do a decent job by using a food processor on extra lean ground beef that's been put into the freezer for about a half hour so it's very cold and slightly frozen.

Your crunch sound while eating warmed my soul. I've been following and doing several of your recipes and they have all turned beautiful. Thanks for the tips, the effort, the knowledge and your warmth. Cheers from Argentina

Excellent and you do it much more quietly then my Lebanese mother and aunties did.

OMG 😱 my mom used to stay getting Kibbah from Arabic spots on Steinway in NYC she said it was a Yemeni or Lebanese dish I can’t remember honestly I will definitely be showing her this video & Inshallah we will be making Kibbah soon Inshallah.

let me give you a quick piece of advice: eat this with greek yogurt or Lebanese yogurt, it will taste a lot better than tahini and will give you the moisture you need. One of the best dishes ever

Man, thats an incredible video! Very well explained :) I can only imagine how hard it is to make such a quality video.

I've had the fried kibbeh, but what I really love is kibbeh bil-saniyyeh.

I’m catching up on your older videos and am sooo excited to see this - kibbeh is my favourite item on a mixed plate. It reminds me of my first taste of middle eastern food: some decades ago my father was doing electrical work in a German factory that had a number of Muslim workers. He would work very late and I remember him bringing home a strange platter of wonderful food which he said the women slaved over all day without tasting once, because it was Ramadan. I loved these little kind-of-meat balls which were kind of dryish and dense on the outside and and beautifully loose and spiced on the inside. It was well before the internet and I had no concept of how these could possibly have been made or what they were called. It was many years later in Australia that I recognised that these things were Kibbeh & were a popular middle eastern dish which was actually available at many restaurants. Most people don’t appreciate them sufficiently and finding really good ones at restaurants are hit and miss. I’ve tried them from other recipes but they never turned out quite right. This looks legit. I thank you from the bottom of my heart!

I followed the recipe and the results were amazing.

Our kids use a syringe to direct inject sauces into the Kebbeh, makes them ideal for packed lunch even if they still need an extra pot of sauce. Thank you for the video, take care, God bless one and all.

Chef you are amazing you have a way of teaching that very few persons have

My grandma would make these all the time, she added laban with the lamb meat for the inside to make it moist and more favorable

Your channel is awesome! I have been looking to diversify my pallet and this is just perfect! I appreciate your attention to every single detail!

Maybe you need to add a small spoon of starch to the (not hot) water that you'll wet your hand with, this addition will reduce the cracking of the baste while working with it.

Here in Brazil there is a huge lebanese community. The "kibe" recipe is a little different though. I've never eaten lamb kibbeh.

Maa Shaa Allah! That crunch!! Thank you so much for taking the time to make this video!! Kibbeh is one of my favourites.

Man! I remember when my Egyptian friends mom made these for us. These things are so legendarily awesome

I finally made your recipe and it was perfection (except that the first batch was a bit thick walled, but that’s my bad). Thanks so much. I really love your your channel.

These are found in traditional Mexican cuisine, brought over to Yucatán by Lebanese immigrants. They're made with different minced pork/beef meat or cheese or cheese and meat and served with habanero or mint sauces and Seville Orange onion pickle. They call them "Kibis"

Oh, this is one of my favorites! Thank you, Obie!

"I live for the crunch"... Someone's gotta get this made as a t-shirt! Best saying I've heard for a while!

What a king you are! Awesome channel. Plan to enjoy loads of your recipes!

Watching your channel is like having my Nana cooking in the kitchen. 😊 She didn't have a mincer but she would buy fine bulgar and finely ground meat.

Looks sooo yummy. I am salivating while he is eating the kibbeh.

Wow this is far away better than burek yummy thanks for sharing I love this dish

My bf loves kibbeh. I shall definitely make this for him

There is something magical about this guy. I'm a fan.

In my family we call these kubabies (an anglicisation) and eat them freshly fried at chanukah and we spice it with allspice and cinnamon, but we have also found that the leftover filling mixture works really well in puff pastry as a strudel too; its not authentic but we often have extra filling and its delicious too

Wow I've never seen anything like this. It looks amazing!!

Literally cannot be more excited with new recipes from your channel. Are your recipes mostly of the Egyptian or Lebanese variety? I’ve noticed minor changes in spice combos between regions

I've never tried it this way . My cases are bulgur flour and egg ater the bulgur has been soaked and herbs in the meat mix But I'm always ready to try new and cant wait to try these your explanation is very easy to follow .

I love these! In dominican republic we have this we call them Kipes my favorite childhood "junk" food aside from empanadas or pica pollo

Great video mate, had this yesterday

May i suggest a method to filling these: You make the filling, then take a baking sheet, put parchment paper on it and start laying balls (or other shape) of the filling on it, then to the freezer it goes. Once frozen you'll have easy solid portions of your filling. It's way easier to stuff them (and any other soft casing) that way :) I make two baking sheets of kibbeh (the ones for soup) in about half an hour

Looks great, think I'll order in...

You should sell a shirt “ I live for the crunch” :)

InshAllah , I’ll definitely gonna try it 👍👏👌

Hello Obi! You never cease to make me hungry! 🤣🤣 I hope that you put out a cookbook!

here in turkey we call it içli köfte that means stuffed meatball. its a little different than this but this looks amazing too.

Looks great! My only local butcher is an unsanitary shithole so I won't be trying this anytime soon, but who knows if I find myself elsewhere at some point

I love how you season everything well, definitely going to make this

This is so good. Only problem is that it's a bit of a complicated, but I reckon it's do-able! You also gotta do a recipe for kibbeh nayyeh - kibbeh the raw version. One of the best raw meat dishes in the world, along with the Turkish çiğ köfte (which has more of a chili / urfa biber seasoning). My parents own a sheep farm (as a hobby), everytime I got the freshest lamb meat from them, I will always make kibbeh nayyeh. It's too good with some fresh mint, radishes, spring onions and tons of olive oil. Some lemon, good bread and a few leafs of arugula or romaine lettuce will also be very pleasing. You can also check out the vegetarian version for çiğ köfte for a nice veg recipe.

Nice! I like the look of these. I've never had them before and never really read enough to figure out what they actually are. Good job I have a mincer now! A recent purchase from a friend who had no use for it - now I have another use :)

You remind me of an American version of Guga every time you say, "now all that's left to do is ..." Great content

I Will learn it. How beautiful.😘😍😘

You are a good cook, this food is famous in my country and almost this is how we make it, I recommend grilled kibbeh

SIMPLY WONDERFUL! THANKS MATE!

In Egypt we call it kubaibah as you say they are famous all over Middle East. They are definitely a winning snack next to anything really or on their... you mention they can done as a sandwich, can you elaborate more ? I’m they would would be great.

Who forgets about kibbeh? All I do is think about kibbeh!

Very cool! Thanks!

Keep going brother 👍.. awesome 😎

Kibbi labyan also amazing. In hot yogurt with garlic and kisibra( cilantro

Given that you have that particular stand mixer and mincer, you could use the kibbeh former that comes with it. That would save you a lot of time in the shaping of the kibbeh.

Thank you for sharing

Enjoyed your recipe. Thank you !

I miss buying these. Fun fact: Dominicans make them due to a history of Arab immigration.

Finally and Arab that agrees that kibbeh is better than felafel

I'm going to incorporate the bulgur wheat with the lamb and all other ingredients, cook together, then serve in pita bread. Will use mint as usually prescribed with lamb, onions, garlic, curry, cumin. Well I've never cooked kibbe before, so we'll see if this works out. Used to order at a Lebanese deli decades ago and it was great, also the Tabbouleh salad. They also served rolled in a thin flat bread.

Just curious, don't you think it would be better to keep the brown butter in the pan while frying the onions? Seems like a nice added layer of flavour that you're just tossing away.

Kibbeh is considered a national dish by the Syrians and the Lebanese.

Looks delicious!

ohhhhhhhhhhhhhh thank you for this recipe amazing

Try adding raisins and cinammon to the pine nuts and toast them in butter altogether ;)

Man, I LOVE KIBBEH, but it's so hard to find... and even when I find a restaurant that serves them... they "dont have them", LOL. Going to try making them again. First time I tried, I didn't have my meat minced to mix with the bulgur wheat. Thanks for the video/tips

thank you so much

I object to the casual and brutal dismissal of their European counterparts. That was completely uncalled for. 😂🤣😂🤣

This is such a surprise for me. i always thought kibbeh is served in soup and isn't crunchy at all!

That looks so good! How would you make it with pumpkin or potatoe? I would love to make some for my vegetarian brother one day

Are there any other alternatives for bulgur wheat?

You’re a basket of gorgeous pickings from the fields! Haha The plates look partytime! Thank you.

Hello! I love all your videos! I've prepared some of the recipes and they are always a perfect win! I have a question regarding the Kibbeh... In my country it's hard to find bulgur, do you think I could substitute with Couscous instead? Thank you for your amazing videos BTW! Greetings from Acapulco 😊

Turkish version (içli köfte) looks more delicious any healthy.

Are you able to share a video using a food processor as opposed to a mincer ?

What are the size of the holes of your grinder plate (mincer)?

Try replacing 1/3 of the pine nuts with high quality and aromatic Pistachios (the small ones with pink colour inside the shell, often used in Turkish Baklava) and you'll remember my name every time you prepare it :-)

We´ll meat again!

Salam! I can't really seem to find bulgar in my country can you tell me its alternative??

is kibbeh not supposed to be a raw Lebonese meat dish?

I love how thin the casing of your kibba is. Looks gorgeous, now all I have to do is veganize it 🙄

Is there any place in London we can buy safe meat to make raw kibbeh? Or a nice safe place that serves it? Could you pleeeeeeeease post a video about it and with the recipe?

Is the bulghur different from semolina?

Very nice

I know that this is very simple, but could you make a video with your za'atar recipe? Of course only if you do make your own, instead of buying it in the shop :)

I remember when i was little a old lady made something that looked like these but she called them " suapsees" something like that? I remember the taste but i don't know how it is spelled i hope you can find it out . It was like your football shaped meatballs . Please i realy need to know this recipe .

how someone can dislike that video ?

i absolutely love your recipes but i have a question, I can not eat hot spicey meals since my stomach is very sensative to hot spicey seasonings. Can I leave out the hot spicey seasonings without causing a big differance to the flavor?

Kibbah is popular Syrian Dish. Syrian people only who make delicious kibba .

Kibbeh is Syrian reciepe🌹

Can I eat the casing dough raw as kibble nayar?

Well, this why they are so expensive.

You made one mistake, we don’t use( as Syrian) butter making the filling because it will make it sticky, instead we use oil...

I request u to print ingredients name and quantity in the vedio

Its 1000% arabic recpies..like falafel ..hummus..

You look pretty

it's called Burghul ya man

10:54 That's direct atheism

Did you use sumac as an ingredient? Like the tree that can cause people to breakout similar to poison ivy?