Go Back
Kibbeh

Kibbeh

Kibbeh is a beloved Middle Eastern dish made from a mixture of finely ground meat, bulgur wheat, and aromatic spices. With a crispy outer shell and a flavorful filling, it can be baked, fried, or even served raw. This hearty dish is a staple in Lebanese, Syrian, and Iraqi cuisine.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 people

Equipment

  • Large mixing bowl
  • Food processor (for smooth kibbeh dough)
  • Skillet (for cooking the filling)
  • Baking dish or frying pan (depending on cooking method)
  • Measuring cups and spoons

Ingredients
  

For the Kibbeh Dough:

  • 2 cups fine bulgur wheat
  • 1 pound ground lamb or beef
  • 1 small onion finely chopped
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • ¼ cup cold water as needed

For the Filling:

  • ½ pound ground lamb or beef
  • 1 small onion finely diced
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup pine nuts toasted (optional)
  • 2 tablespoons olive oil

Instructions
 

Prepare the Kibbeh Dough:

  • Soak the bulgur wheat in cold water for 10 minutes, then drain well.
  • In a food processor, blend the bulgur, ground meat, onion, and spices until smooth. Add cold water as needed for a dough-like consistency.

Prepare the Filling:

  • In a skillet over medium heat, sauté the onion in olive oil until soft.
  • Add the ground meat, cooking until browned. Season with cinnamon, allspice, salt, and pepper. Stir in pine nuts if using. Set aside to cool.

Assemble the Kibbeh:

    For Baked Kibbeh:

    • Preheat the oven to 375°F (190°C) and grease a baking dish.
    • Divide the kibbeh dough into two equal portions. Press half of the dough into the dish.
    • Spread the filling evenly over the base, then cover with the remaining kibbeh dough. Smooth the top and score into diamond shapes.
    • Drizzle with olive oil and bake for 30-35 minutes until golden brown.

    For Fried Kibbeh:

    • Shape the kibbeh dough into small balls, then form a hollow center. Fill with 1-2 teaspoons of the meat mixture and seal into an oval shape.
    • Heat vegetable oil in a deep pan and fry the kibbeh in batches until golden brown and crispy.

    Notes

    ✔ Use ice water to keep the kibbeh dough smooth and prevent it from drying.
    ✔ Baked kibbeh is lighter, while fried kibbeh has a crispy texture.
    ✔ Serve with yogurt, hummus, or tahini sauce for added flavor.
    ✔ Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.