Crispy Fried Kibbeh with Melted Mozzarella Filling
Golden and crispy on the outside, these Middle Eastern kibbeh hide a gooey mozzarella heart that melts with every bite. Scented with fresh mint and aromatic spices, they make an irresistible appetizer or party snack that disappears fast. A crowd-pleaser that bridges Lebanese tradition and cheese-lover indulgence.
🛒 Ingredients
30 servings
- 250 g (1½ cups) fine bulgur wheat
- 500 g (1 lb) ground beef
- ½ bunch fresh mint leaves
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 egg
- 4 tablespoons all-purpose flour
- Salt and black pepper to taste
- Oil for deep frying
- 300 g (10 oz) mozzarella, cut into sticks
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Directions
- 1
Soak the bulgur wheat in cold water overnight to soften.
- 2
Drain thoroughly the next day, squeezing out as much water as possible.
- 3
In a large bowl, combine the ground beef, drained bulgur, chopped mint, garlic, onion, salt, and pepper. Mix well.
- 4
Add the lightly beaten egg and flour, then knead until the mixture holds together as a smooth dough.
- 5
Oil your hands and take a portion of the dough, flattening it in your palm.
- 6
Place a mozzarella stick in the center and close the dough around it, shaping into an oval kibbeh.
- 7
Heat oil to 175 °C (350 °F) and fry in batches for 4–5 minutes until evenly golden brown.
- 8
Drain on paper towels and serve immediately while the cheese is still melted.
💡 Chef's Tip
Keep your hands lightly oiled throughout shaping to prevent sticking. Avoid overheating the oil — medium heat ensures the inside cooks through before the outside browns. These can be shaped ahead and frozen raw; fry directly from frozen, adding an extra minute or two.
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