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5.0 from 12 votes

Kibbeh Recipe

This incredible Middle Eastern Kibbeh Recipe is small croquet-like balls using lamb, bulgur wheat, and spices for an amazing meal.

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

Ingredients

Kibbeh Shell:
  • 1 ½ cups cold water
  • 2 cups bulgur wheat
  • 1 pound ground lamb
  • 2 peeled and roughly chopped yellow onions
  • 1 ½ tablespoons Lebanese 7 Spice
  • 15 fresh basil leaves
  • 15 fresh mint leaves
  • 2 teaspoons sea salt
Kibbeh Filling
  • 2 tablespoons olive oil
  • 2 peeled and small diced yellow onions
  • 1 pound ground lamb
  • 1 tablespoon Lebanese 7 Spice
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • salt to taste
  • ¼ cup toasted pine nuts
  • 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

  • Make-Ahead: These are meant to be eaten when they are done cooking. However, you can keep this warm on a rack-lined cookie sheet tray in the oven at 165° for up to 30 minutes before serving.
  • How to Store: Cover and store in the refrigerator for 4 to 5 days. You can freeze these covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
  • How to Reheat: Add the desired number of kibbehs to a sheet tray lined with parchment paper and bake at 350° for 6-8 minutes or until hot on the inside.
  • You can use a combination of beef and lamb, but all lamb is traditional.
  • If the outside shell ingredients in the food processor are too dry and not moving, add a few tablespoons of water. If it’s too wet, add some flour or corn starch.
  • Be sure to have little bowls of water and or oil to dip your hands in before forming the kibbeh so the meat does not stick.
  • There should be enough oil to cover half of the kibbeh while they’re cooking.
  • If at any point the kibbeh is sticking to your hands at all, just lightly coat your hands in a little bit of cold water.

Nutrition Information

Calories 174kcal (9%) Carbohydrates 11g (4%) Protein 8g (16%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 28mg (9%) Sodium 220mg (9%) Potassium 174mg (5%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 68IU (1%) Vitamin C 2mg (2%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

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.