If you’re seeking a truly authentic taste of the Middle East, this Lebanese Kibbeh recipe will become a favorite. Known for its nutty, spiced flavor and irresistible texture, kibbeh combines minced meat, cracked wheat, and warm spices to create a dish full of rich aromas and heartiness. Whether baked, fried, or grilled, Lebanese kibbeh offers an incredibly versatile and satisfying meal you’ll want to share with family and friends.
Lebanese Kibbeh Recipe
4 – 6
servings30
minutes25
minutes310
kcalAuthentic Lebanese kibbeh made with bulgur wheat and spiced meat, perfect for frying or baking.
Ingredients
- For the Kibbeh Shell:
1 cup bulgur wheat
500g ground beef or lamb
1 small onion, finely grated
1 tsp allspice
Salt and pepper, to taste
- For the Filling:
250g ground beef or lamb
1 small onion, finely chopped
1/4 cup pine nuts, toasted
1 tsp allspice
1/2 tsp ground cinnamon
Salt and pepper, to taste
2 tbsp olive oil
Directions
- Prepare the Bulgur Wheat:
- Rinse the bulgur, then cover with warm water and let it sit for 30 minutes until softened. Drain and squeeze out excess water.
- Make the Kibbeh Dough:
- In a large bowl, mix the ground meat, softened bulgur, grated onion, allspice, salt, and pepper. Knead to form a smooth, cohesive dough. Set aside.
- Prepare the Filling:
- In a skillet, heat olive oil over medium heat. Add onions, and cook until translucent. Add ground meat, breaking it up as it cooks, and season with allspice, cinnamon, salt, and pepper. Once browned, stir in toasted pine nuts and remove from heat.
- Assemble the Kibbeh:
- Wet your hands, take a golf-ball-sized piece of dough, and press a hole into it with your thumb. Carefully expand the hole to form a thin shell, then fill with a spoonful of filling. Pinch edges together to seal and shape into an oval. Repeat with remaining dough.
- Cooking Options:
- Frying: Heat oil in a skillet and fry kibbeh until golden brown.
- Baking: Preheat oven to 375°F (190°C), place kibbeh on a baking sheet, and bake for 25-30 minutes.
Notes
- For a vegetarian option, swap the meat filling for a mixture of spiced lentils and mushrooms.
- If you’re new to shaping kibbeh, it may take practice to get the shells thin without breaking.
- For extra flavor, add a dash of pomegranate molasses to the filling.
Tips for perfect Lebanese Kibbeh Recipe
- Use Cold Hands: Cold hands help prevent the kibbeh dough from getting sticky as you shape it.
- Consistent Sizes: Try to make each kibbeh the same size for even cooking.
- Filling Variations: Experiment with raisins or walnuts in the filling for unique flavors.
- Avoid Overcrowding When Frying: Give each piece space so they cook evenly and become crispy.
- Baking Tip: If baking, lightly brush each kibbeh with oil for a crispier finish.
What can you serve with Kibbeh ?
Serve kibbeh alongside hummus, baba ghanoush, or tabbouleh for a full Lebanese spread. A drizzle of tahini or yogurt sauce pairs beautifully with the rich flavors.
How to store Lebanese Kibbeh
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked kibbeh for up to 3 months. Thaw before frying or baking.
Frequently Asked Questions about this Recipe
Yes, substitute the bulgur with fine quinoa or gluten-free oats, though the texture will differ.
Absolutely. Baking kibbeh is healthier and still results in a delicious, crisp exterior.
This Lebanese Kibbeh recipe brings a taste of the Middle East to your table. Whether served as an appetizer, main course, or snack, these kibbeh are sure to impress. Enjoy the rich flavors of this Middle Eastern classic, made right at home.
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