Actifry Fried Kibbeh Balls

Actifry Fried Kibbeh Balls


  • 48


  • Affordable


  • Easy


  • Prep time

  • Cook time


  • To make the shell:‎
  • ‎5 cups fine bulgur wheat soaked in water for 20 minutes‎
  • ‎2 large onions, quartered‎
  • ‎750 g ground beef
  • ‎750 g ground lamb‎
  • ‎2 tsp ground coriander ‎
  • ‎4 tsp ground allspice
  • ‎1 tsp ground cinnamon‎
  • ‎½ tsp salt‎
  • ‎2 tsp black pepper‎
  • To make the filling:‎
  • ‎500g ground beef‎
  • ‎500g ground lamb‎
  • ‎2 medium onions, finely chopped‎
  • ‎¾ cup roasted pine nuts‎
  • ‎1 tsp ground allspice
  • ‎½ tsp ground cinnamon‎
  • ‎1 tsp salt‎
  • ‎1 tsp black pepper‎
  • ‎1 tbsp olive oil‎
  • To fry kibbeh balls:‎
  • ‎1 tbsp vegetable oil‎


To prepare the shell:‎

Process onions, ground meats, coriander, allspice, cinnamon, salt and black pepper in a food processor ‎until a paste is formed.‎

Transfer the mixture to a bowl. Add bulgur wheat and using damp hands combine your ingredients to ‎make a dough. Refrigerate mixture.‎

To prepare the filling:‎

In a frying pan over medium heat heat olive oil. Sauté the onions until golden. Add the ground meats ‎and stir occasionally until the meat is cooked through. ‎

Add pine nuts, allspice, cinnamon, salt and black pepper. Stir to combine then remove from the heat. ‎Set aside to cool a bit.‎

To shape the kibbeh:‎

Take the dough out of the fridge. With damp hands, shape the dough into palm-sized oval shaped ‎circles.‎

Add 2 tbsp of filling in the middle of each circle and seal the dough on top. Shape the dough into an ‎oval shape and place it on a baking sheet. Repeat until the quantities are finished.‎

To fry the kibbeh:‎

Place kibbeh balls in Actifry Express Snacking Grid. Brush the kibbeh balls with 1 tbsp of vegetable oil ‎and fry for 20 minutes until golden.‎