Kibbeh Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Servings
24
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Calories
174 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Middle Eastern, Lebanese
Kibbeh Recipe
Description
This Kibbeh recipe starts with soaking bulgur wheat in cold water to soften it. The soaked bulgur is then processed with ground lamb, onions, fresh basil, mint, Lebanese 7 spice mix, and sea salt to form a smooth dough-like shell. Separately, the filling is prepared by sautéing diced onions in olive oil, browning ground lamb, then mixing in spices, fresh herbs, salt, and toasted pine nuts.
The shell is shaped into balls and filled with the prepared mixture, then typically fried in neutral oil to achieve a crisp outside and a moist, spiced interior. The combination of fresh basil and mint with the distinctive Lebanese 7 spice contributes aromatic and warm flavor notes. Pine nuts add a subtle nuttiness and textural contrast within the filling.
Kibbeh is often served warm as part of a meal or appetizer. The recipe suggests using all lamb for traditional taste but notes beef-lamb blends can be used. Handling tips include moistening hands during shaping to prevent sticking. The fried kibbeh develops a crisp golden crust while maintaining a tender center, a hallmark of this preparation.
For storage, kibbeh keeps in the refrigerator for several days and freezes well up to three months. Reheating is best done in the oven to maintain texture. Adjustments to the shell moisture can be made by adding water or a bit of flour if too wet or dry, ensuring good shaping consistency.
Ingredients
Kibbeh Shell:
- 1 ½ cups water cold
- 2 cups bulgur wheat
- 1 pound lamb ground
- 2 yellow onion peeled and roughly chopped
- 1 ½ tablespoons Lebanese 7 spice
- 15 basil fresh leaves
- 15 mint leaf fresh
- 2 teaspoons salt sea salt
Kibbeh Filling
- 2 tablespoons olive oil
- 2 yellow onion peeled and small diced
- 1 pound lamb ground
- 1 tablespoon Lebanese 7 spice
- 2 tablespoons basil chopped, fresh
- 2 tablespoons mint chopped, fresh
- salt to taste
- ¼ cup pine nuts toasted
- neutral-flavored oil for frying
Instructions
- Pour the water over the bulgur wheat in a medium-size bowl just until covered. Mix and set aside for 15-20 minutes.
- Next, add 2 tablespoons of olive oil to a large frying pan over low to medium heat and
- add in the 2 small-diced onions and brown stirring occasionally, which takes about 20 minutes.
- Turn the heat to high and add in the ground lamb and cook until lightly browned and cooked through out, which takes about 4-6 minutes. Stir often to break up into small pieces.
- Stir in the spice blend, fresh basil, fresh mint, salt, and toasted pine nuts, and set aside.
- Transfer the soaked bulgur wheat to a food processor along with the roughly chopped onions and pulse on high speed until the onions are finely minced.
- Next, add in the ground lamb, spices, fresh herbs, and salt, and pulse on high speed until it becomes smooth.
- Lightly dip your hands in some water and grab about a golf ball size of the processed meat and wheat and form to a ball.
- Dip your thumb in some water and press in the center while rotating the meat with your other hand to form a hollow cone-like shape.
- Spoon in some of the cooked lamb and caramelized onion mixture into the inside of the hollowed-out kibbeh shell.
- Pull up the sides of the kibbeh shell and pinch the top.
- Cupping your hands, roll the kibbeh to form a pointy cylinder-like shape or quenelle.
- Repeat this process until all the ingredients have been used up and place them on a sheet tray lined with parchment paper.
- Fry the kibbeh in batches in a pan of neutral flavored oil at 350° for 2 ½ to 3 minutes per side or until golden brown and cooked throughout.
- Drain on a rack lined cookie sheet tray.
- Garnish with parsley and serve with optional garlic yogurt sauce.
Notes
- Kibbeh is best eaten fresh but can be kept warm in a low oven for up to 30 minutes before serving.
- Store cooked kibbeh in the refrigerator for 4-5 days or freeze for up to 3 months; thaw in the fridge before reheating.
- Reheat kibbeh in the oven at 350°F for 6-8 minutes until warmed through for best texture.
- If the shell mixture is too dry in the processor, add a few tablespoons of water; if too wet, add a bit of flour or cornstarch.
- Dipping hands in cold water or lightly oiling them helps prevent sticking when shaping the kibbeh balls.
- Use enough frying oil to cover about half the kibbeh for even cooking and a golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 220mg | 9% |
| Potassium | 174mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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