About the Recipe
CAUTION: PLEASE READ BEFORE BEGINNING! KIBBEH CAN EXPLODE WHILE FRYING!
Always keep your oil temperature between 350°F and 370°F.
Do NOT fry if your oil is overheated.
If you're using frozen kibbeh, make sure there's NO ice or frost on them. Water + hot oil = disaster.
I’m convinced that some matzo meals can also cause issues. I only use Manischewitz matzo meal and potato starch — no substitutions.
KEEP A LID NEARBY WHILE FRYING. I cannot stress this enough.
Stay at a safe distance from the oil at all times — not just with this recipe, but anytime you’re deep frying.
I’ve heard way too many horror stories and was genuinely hesitant to even share this. But so many of you wait all year for this recipe, and it brings so much joy during the holidays. So please — take caution, be smart in the kitchen, and stay safe!
With that being said... This is the one recipe I wait all year to eat. I usually make these with rice flour, but this version is completely Passover-friendly—made with potato starch and matzo meal so everyone can enjoy! (Yes, even my Ashkenazi and Moroccan friends, too.) You can make them ahead of time, freeze them, and fry them straight from the freezer.
Ingredients
For the Meat Filling:
- 1¼ lbs lean ground beef
- 1 large onion, chopped
- ⅓ cup oil (for frying the meat)
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp sweet paprika
For the Kibbeh Dough:
- 3 cups matzo meal
- 1½ cups potato starch
- 3½ cups water
- 5 tbsp oil from your cooked meat (or regular oil, if needed)
- 3 tsp salt
- 1 tsp black pepper
For Frying:
- About 1½ cups neutral frying oil
For the Creamy Cashew Butter “Tehina”:
- 1 cup cashew butter
- Juice of 1 fresh lemon
- 1–2 tsp salt, to taste
- About ¾ cup ice-cold water
- 2 cloves garlic, minced
Preparation
Directions:
1. Prepare the Filling:
Heat oil in a pan over medium heat. Sauté the chopped onion until lightly golden. Add the ground beef and cook until browned. Season with salt, pepper, and paprika. Let it cook for about 10 minutes.
Strain the mixture and save the oil—you’ll use it for the dough.
2. Make the Dough:
In a large bowl, combine the matzo meal, potato starch, water, reserved meat oil (or regular oil), salt, and pepper.
Knead the mixture until a soft, pliable dough forms. If it feels dry or crumbly, add water 1 tablespoon at a time until the texture is right.
3. Shape the Kibbeh:
Roll the dough into ping-pong-sized balls. Using your index finger, press into the center to form a hollow, cone-like shape with a pointed bottom.
Fill with about 1 teaspoon of the meat mixture. Gently pinch the top closed and shape it into a torpedo with two tapered ends.
Place each one on a parchment-lined tray.
4. Freeze or Fry:
At this point, you can freeze the kibbeh in a ziplock bag. They fry perfectly straight from the freezer—just make sure there’s no ice or frost on them before frying.
5. Fry with Caution:
Heat oil in a deep pan to 350–370°F. Fry kibbeh in small batches, rotating gently until they’re golden brown on all sides—about 8 minutes total.
Remember to stay safe: keep a lid nearby and stand at a distance while frying.
6. Drain and Serve:
Transfer the fried kibbeh to a wire rack or paper towel-lined tray. Serve hot.
Creamy Cashew Butter “Tehina”
In a bowl, whisk together:
- 1 cup cashew butter
- Juice of 1 lemon
- 1–2 teaspoons salt (to taste)
- ¾ cup ice-cold water
- 2 cloves garlic, minced
Mix until smooth and creamy. Adjust salt and lemon to your taste.
Instagram Reel: