Lebanese Kibbeh Recipe: An Authentic Middle Eastern Delight

There’s something truly special about a recipe that’s passed down through generations, and the Lebanese Kibbeh recipe is exactly that. I still remember the first time I tasted kibbeh, crunchy on the outside, savory and tender on the inside. It was during a family gathering where everyone had a story to tell and a role to play in shaping each kibbeh ball.

Whether you’re already familiar with Lebanese food or trying this for the first time, this recipe will walk you through everything you need to make kibbeh from scratch, no shortcuts, just real, satisfying flavor.

Why I Keep Coming Back to This Lebanese Kibbeh Recipe

Here’s what makes this Lebanese Kibbeh recipe special:

• Perfect texture combo: The crispy outer shell contrasts beautifully with the tender, aromatic filling. It’s one of the most satisfying bites you can get.
• Customizable cooking methods: You can fry them, bake them, or even shape them into a casserole. I’ll show you how to adapt the method based on your mood or dietary goals.
• Well-balanced flavors: Spices like allspice, cinnamon, and black pepper give the meat warmth without overwhelming it. A touch of fresh mint or parsley keeps it bright.
• Meal prep friendly: Make them in advance, freeze them, and fry when ready. Kibbeh holds up beautifully, which makes it perfect for planning ahead.
• Flexible with proteins: Traditionally made with beef or lamb, but you can easily switch to turkey or even try a vegetarian lentil version (I’ll share that later).

Want to go deeper into Lebanese cuisine? Here’s a great overview from TasteAtlas on Lebanese dishes that gives you a taste of how kibbeh fits into the broader culinary culture.

Kibbeh Prep Game Plan

Let’s be honest, kibbeh isn’t a 15-minute meal. But when you break it into steps and prep a few things in advance, it becomes much more manageable. That’s how I usually tackle it, especially if I’m planning to serve it for a weekend dinner or a special occasion. A little prep ahead makes the process smoother and more enjoyable.

Here’s what you can get done ahead of time:

• Soak the bulgur wheat: Rinse and soak it in cold water for about 30 minutes, then squeeze out the excess moisture and refrigerate it until you’re ready to mix the dough.
• Season and cook the filling: You can prepare the spiced meat and onion filling a day ahead. Store it in an airtight container in the fridge.
• Chop herbs and onions: Chop parsley, mint, and onion in advance and store them in the fridge. This way, you won’t be crying over onions during assembly.

Recipe Card

Lebanese Kibbeh Recipe

Recipe by Kenza Edem

0.0 from 0 votes

Course: LunchCuisine: LebaneseDifficulty: Easy

Servings

4 – 6

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

310

kcal

This traditional Lebanese Kibbeh recipe features a perfectly seasoned bulgur and meat dough filled with a savory mix of ground beef, onions, and pine nuts. Whether you choose to fry them, bake them, or shape them into a tray-bake (kibbeh bil sanieh), you’ll get bold flavor and beautiful texture every time.

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Ingredients

• For the Kibbeh Shell:

• 1 cup bulgur wheat

• 500 g ground beef or lamb

• 1 small onion, finely grated

• 1 tsp allspice

• Salt and pepper, to taste

• For the Filling:

• 250 g 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.

Nutrition Facts

• Fat: 22g
• Sodium: 380mg
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 2g
• Protein: 20g

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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.

Want to Switch Things Up? Try These Variations

If you’re like me, you love playing around with ingredients based on what’s in the fridge or what your cravings demand. Kibbeh is one of those dishes that invites creativity without losing its soul. Whether you’re trying to make it lighter, plant-based, or just experimenting, here are a few delicious ways to change things up:

• Vegetarian Lentil Kibbeh
  Instead of ground meat, use cooked brown lentils mashed with sautéed onions, spices, and a bit of olive oil. The texture is remarkably similar to meat, and it still pairs perfectly with the bulgur.
• Kibbeh Nayyeh (Raw Kibbeh)
  This traditional version is served raw, like a Middle Eastern steak tartare. Use very fresh, high-quality lean beef or lamb, kneaded with bulgur, onion, and spices. Serve chilled with olive oil and fresh mint.
• Kibbeh Bil Sanieh (Tray-Baked Kibbeh)
  Press half the kibbeh dough into a greased baking dish, add the filling in an even layer, and top with the remaining dough. Score the top into diamonds, brush with olive oil, and bake at 375°F for 35 to 40 minutes.
• Spicy Kibbeh
  Add a touch of cayenne or Aleppo pepper to both the dough and the filling for a subtle kick. It’s not traditional, but it works beautifully.

Frequently Asked Questions about this Lebanese Kibbeh Recipe

Let’s Make Kibbeh Your Next Favorite Comfort Food

I hope this Lebanese Kibbeh recipe inspires you to bring a taste of the Middle East into your kitchen. It’s a dish that’s full of flavor, texture, and tradition, yet flexible enough to suit your own style. Whether you fry it golden and crispy or bake it for a lighter touch, kibbeh is always a crowd-pleaser.

If you enjoyed this recipe, you might also love my recipes for Lebanese Knafeh Recipe or Lebanese Kafta Recipe, both perfect partners for your Lebanese table. So go ahead, roll up your sleeves, and give kibbeh a try. You’ll be rewarded with a delicious, unforgettable meal