Kibbeh is a traditional Lebanese dish made with a mixture of ground lamb or beef, bulgur wheat, onions, and aromatic spices. It can be baked, fried, or served raw (
kibbeh nayyeh
), showcasing the versatility and depth of Middle Eastern flavors. Served at family gatherings and celebrations, Kibbeh is both hearty and flavorful, with a rich combination of textures from crunchy exterior to soft, spiced interior.
Ingredients (Serves 4–6)
For the Shell:
1 cup fine bulgur wheat
300 g ground lamb or beef
1 small onion, finely grated
1 teaspoon ground allspice
Salt and pepper to taste
For the Filling:
200 g ground lamb or beef
1 onion, finely chopped
2 tablespoons pine nuts, toasted
1 teaspoon ground cinnamon
½ teaspoon allspice
Salt and pepper to taste
1 tablespoon olive oil
For Frying:
Vegetable oil
Instructions
Soak the bulgur in cold water for 15 minutes, then drain and squeeze out excess water. Mix the bulgur with 300 g ground meat, grated onion, allspice, salt, and pepper until it forms a dough-like consistency. For the filling, sauté chopped onion in olive oil, then add 200 g ground meat, cinnamon, allspice, salt, pepper, and pine nuts. Cook until the meat is browned and fragrant, then let it cool.
Shape the bulgur mixture into small oval patties or balls, creating a hollow in the center to fill with the meat mixture. Seal the filling inside and shape into smooth ovals. Heat vegetable oil in a frying pan and fry the Kibbeh until golden brown and crispy on all sides. Serve hot with yogurt or a fresh salad on the side.
Tips for Authentic Flavor
Use fine bulgur for a smooth shell that holds together well.
Toast pine nuts for the filling to enhance their flavor.
Don’t overfill; it can break the Kibbeh when frying.
Fry over medium heat to ensure even cooking without burning.
Serve immediately for the best crispiness; leftovers can be reheated but will soften.