Lebanese Kibbe Recipe – Lebanese Special
Lebanese Kibbeh is a cherished Levantine dish—often considered Lebanon’s national specialty—made of spiced bulgur wheat and finely ground meat. Typically shaped into torpedo-shaped croquettes or layered and baked, these kibbeh pieces feature a tender, aromatic filling of seasoned lamb or beef and pine nuts. Golden, crispy, and rich in fragrant spices, kibbeh brings authentic Lebanese flavor to any meal.
- Prep Time2 hr
- Cook Time20 min
- Total Time2 hr 20 min
Lebanese Kibbe Ingredients:
- 500 g minced meat
- 2-3 onions chopped
- 1 teaspoon 7 spice
- 1.5 tablespoon Kibbeh Spices (Kamouneh Spice Mix)
- ½ teaspoon black pepper
- 1 tablespoon salt
- 1 cup chopped walnuts or pine nuts
- 2 tablespoon sumac
- 1 kilo fine bulgur wheat
- 1 kilo mince meat
- 2 onions
- 1.5 tablespoon Kibbeh Spices
- 1.5 tablespoon cornflour
- 1 teaspoon 7 spice
- ½ teaspoon black pepper
- 1 tablespoon salt
- Sunflower or vegetable oil
How to Make Lebanese Grilled Chicken with Garlic Sauce
Begin by soaking the bulgur wheat in enough water to cover, and set it aside.
For the filling, sauté the chopped onions in regular olive oil over medium-low heat until they turn golden.
Add 500g of minced meat to the onions and cook over medium-high heat until the meat is fully cooked through.
Stir in the 7 spice blend, kamouneh spices, black pepper, and salt. Use the back of a wooden spoon to break up the meat as you cook.
Once cooked, turn off the heat and add the sumac and chopped walnuts. Adjust seasoning to taste, then cover and set aside.
Drain the soaked bulgur wheat and transfer it to a large bowl. Prepare a food processor.
In batches, combine the bulgur wheat and an equal amount of minced meat in the food processor. Process until the mixture clumps together and starts to form into balls.
Chop the 2 onions roughly and add them to the food processor along with the 7 spices, kamouneh spices, black pepper, and salt. Blitz until well combined.
Transfer all the meat and bulgur wheat mixture to a bowl. Add the blitzed onion spice mix and cornflour. Mix everything together well, preferably using your hands. If the mixture seems too dry, add a bit of water until it holds together nicely. Check the seasoning by tasting a small amount for saltiness and adjust if needed.
Prepare a small bowl with sunflower oil for shaping the kibbeh to prevent sticking. Clean your work surface and set up a workflow with a large, clean tray, the sunflower oil, the filling, and the casing mixture.
Take a portion of the casing mixture and roll it into golf ball-sized balls. Indent the middle of each ball, then hollow out the inside using your index finger, turning as you go until you create a half shell. Fill the cavity with a spoonful of the prepared filling and close up the casing. Press firmly with your hands and shape into classic kibbeh morsels.
Arrange the shaped kibbeh on the tray in a line until you finish all the filling.
Deep fry the kibbeh morsels in sunflower or vegetable oil until golden brown. Serve hot with yogurt dip.
These steps outline the process for preparing delicious kibbeh, featuring a savory filling and a bulgur wheat casing, a staple of Middle Eastern cuisine.
Recipe Notes:
Use fine #1 bulgur mixed with lean, finely ground meat (usually lamb or beef) to form a smooth shell.
Add warm spices like allspice, cinnamon, cumin, and a hint of nutmeg for authentic aromatic flavor.
For croquette-style kibbeh, form hollow shells by threading through your hands, fill with a sautéed mixture of spiced meat, onions, and pine nuts, then seal and shape.
Fry kibbeh croquettes until golden and crisp, or assemble a baked version by layering the meat-bulgur dough with the filling and baking until firm.
Let baked kibbeh rest briefly before slicing into diamond-shaped pieces to ensure clean cuts.
Serve kibbeh hot as an appetizer or main dish, often accompanied by cool yogurt or garlic sauce for contrast.
