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Kibbeh Recipe
5 from 12 votes

Kibbeh Recipe

Kibbeh features a shell made from ground lamb, bulgur wheat, onions, fresh herbs, and spices encasing a savory filling of browned lamb, onions, herbs, and toasted pine nuts. The mixture is shaped into balls and traditionally fried until golden, offering a crispy exterior with a tender, flavorful interior. This layered blend embodies traditional Middle Eastern textures and spices.

Prep Time
30 mins
Cook Time
40 mins
Servings: 24
Calories: 174 kcal
Course: Side Dish, Main Course, Appetizer
Cuisine: Middle Eastern, Lebanese

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

    Cup of Yum
  1. Pour the water over the bulgur wheat in a medium-size bowl just until covered. Mix and set aside for 15-20 minutes.
  2. Next, add 2 tablespoons of olive oil to a large frying pan over low to medium heat and
  3. add in the 2 small-diced onions and brown stirring occasionally, which takes about 20 minutes.
  4. 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.
  5. Stir in the spice blend, fresh basil, fresh mint, salt, and toasted pine nuts, and set aside.
  6. 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.
  7. Next, add in the ground lamb, spices, fresh herbs, and salt, and pulse on high speed until it becomes smooth.
  8. 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.
  9. 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.
  10. Spoon in some of the cooked lamb and caramelized onion mixture into the inside of the hollowed-out kibbeh shell.
  11. Pull up the sides of the kibbeh shell and pinch the top.
  12. Cupping your hands, roll the kibbeh to form a pointy cylinder-like shape or quenelle.
  13. Repeat this process until all the ingredients have been used up and place them on a sheet tray lined with parchment paper.
  14. 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.
  15. Drain on a rack lined cookie sheet tray.
  16. 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

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%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 174

% 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.