Kibbeh is considered the national dish of Lebanon. The preparation is precise: it requires extra finely ground, lean meat and very fine bulgur. For the best texture, the outer shell should be passed through a meat grinder three times or processed for a long time in a food processor.
This recipe combines fried, crispy Kibbeh with Labneh, a thick, slightly sour yogurt cheese dip.
Toast the pine nuts in a pan and set them aside.
In the same pan, brown the ground meat with the chopped onion. Add salt, pepper, and 7-Spice. Cook until the meat is done. Remove excess fat, stir in the pine nuts, and let the filling cool completely.
Rinse the bulgur thoroughly in cold water and let it soak for 15 minutes. Then squeeze it strongly through a cloth or sieve to remove all excess water.
In a food processor, combine the squeezed bulgur, lean ground meat, grated onion, salt, pepper, and 7-Spice. Process until you get a very smooth, pliable, and uniform paste (this takes 3-5 minutes). Add a tablespoon of cold water if necessary.
Moisten your hands with cold water. Form a ball of the shell mixture about 4 cm in diameter.
Use your finger to create a cavity in the center of the ball, leaving a thin wall around the perimeter. Fill the cavity with a teaspoon of the cooled meat filling. Carefully close the opening and shape the Kibbeh into the typical torpedo shape with pointed ends. Keep the balls moist and covered.
Heat the oil in a deep pot to a temperature of 185 °C (365 °F).
Fry the Kibbeh in small batches (3-4 at a time) until they are uniformly golden brown and crispy (about 5-7 minutes).
Remove them and let them drain on a paper towel.
Serve immediately hot, accompanied by a bowl of Labneh (yogurt cheese) drizzled with a little olive oil and mint.