6/26/22, 2:58 PM Fried Kibbeh Bites with Tahini Dipping Sauce - Maureen Abood

FRIED KIBBEH BITES WITH TAHINI DIPPING

SAUCE
AUTHOR: MAUREEN ABOOD

Fried kibbeh bites are so delicious that we make them not just with leftover kibbeh, but with
kibbeh made just for this purpose. They are excellent pan fried. Can you bake them? Sure.
Remember that kibbeh has no fat in it, so if you bake them, it’s best to brush them with oil or
butter before and after baking. A half-pound of kibbeh makes about 30 1-inch bites.

INGREDIENTS
FOR THE DIPPING SAUCE
1 cup tahini
1/2 cup labneh or plain
Greek yogurt
1 small clove garlic, minced
or grated
Juice of 1 lemon
1/2 teaspoon kosher salt
Cold water, as needed
Mint Salt, for finishing (or
crushed dried mint + fine
sea salt)
FOR THE KIBBEH BITES
Any amount leftover raw or
freshly made kibbeh
Oil for frying (neutral, such
as safflower or canola, or
olive oil)
INSTRUCTIONS
1. First, make the dipping sauce so it is ready when the bites
are hot out of the pan. In a small food processor, blend the
tahini, labneh, garlic, lemon juice, and salt. Add water one
tablespoon at a time until the sauce is a thick, dip-able
liquid. Taste and adjust seasoning as needed. The sauce can
also be whisked by hand. Transfer the sauce in a small
serving bowl and dust the top with mint salt.
2. Heat the oil in a nonstick frying pan over medium heat
while you shape the kibbeh bites. The oil should register
350 degrees, and can be tested with a small bit of kibbeh; it
should bubble up vigorously when it’s added to the oil.
3. Line a sheet pan with paper towel. Start with cold kibbeh
straight from the refrigerator (if freshly made rather than
leftover, chill for one hour). Shape about a tablespoon of
kibbeh into a 1-inch ball, repeating this with all of the
kibbeh and placing the balls on the lined sheet pan.
4. Fry the balls in batches, taking care not to crowd them, until
they are deep golden brown. Turn them to brown them
evenly all over. 
5. Use a slotted spoon to remove the bites from the frying
pan and transfer to a fresh paper towel-lined sheet pan.
6. Serve the bites hot with the tahini dipping sauce. This is
finger-food, or if you prefer, serve them with cocktail
toothpicks.

This recipe is from https://www.maureenabood.com! Also visit http://www.maureenaboodmarket.com for Lebanese ingredients and
tools to love.

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