Description
This authentic Lebanese Kibbeh recipe delivers a perfect balance of rich flavors and tender textures, featuring spiced ground meat, bulgur wheat, and aromatic herbs. Easy to prepare and versatile in serving options, it brings the warmth and zest of Middle Eastern cuisine to your kitchen whether baked, fried, or raw.
Ingredients
Scale
Main Ingredients
- 1 cup fine bulgur wheat
- 1 lb lean ground beef or lamb
- 1 medium onion, finely minced
- ¼ cup fresh mint, chopped
- ¼ cup fresh parsley, chopped
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil (for frying or baking)
Filling Ingredients
- 1 medium onion, finely chopped
- ½ lb ground beef or lamb
- 2 tbsp toasted pine nuts (optional)
- Salt, to taste
- Black pepper, to taste
- ¼ tsp ground allspice
- 2 tbsp olive oil
Instructions
- Prepare the Bulgur Wheat: Rinse the fine bulgur wheat under cold water. Soak it in cold water for 15 to 20 minutes until softened, then drain and thoroughly squeeze out any excess water to ensure the kibbeh dough is not soggy.
- Make the Kibbeh Dough: Combine the soaked bulgur with finely ground lean beef or lamb, minced onions, salt, pepper, allspice, and cinnamon. Blend the mixture by hand or using a food processor until it forms a smooth, slightly sticky dough that holds together well.
- Prepare the Filling: Heat olive oil in a skillet and sauté finely chopped onions until golden. Add ground meat, pine nuts if using, salt, pepper, and a pinch of allspice. Cook until the meat is browned and fragrant. Remove from heat and let cool before using.
- Shape the Kibbeh: Take a small piece of kibbeh dough and flatten it in your palm to form a thin, hollow shell. Spoon a generous amount of filling inside, then seal and shape gently into an oval or torpedo shape, ensuring there are no cracks.
- Cook the Kibbeh: Choose to either fry the kibbeh in hot oil until golden brown and crispy or bake them in a preheated oven for a lighter option. Serve warm to fully enjoy the flavors and textures.
Notes
- Use fine bulgur wheat to achieve the right dough texture.
- Thoroughly drain and squeeze bulgur and filling to prevent sogginess.
- Keep your hands moist when shaping to prevent sticking and cracking.
- Chill the dough before shaping to make it easier to handle.
- Avoid overfilling to prevent kibbeh from bursting during cooking.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking or Frying
- Cuisine: Lebanese
Nutrition
- Serving Size: 2 kibbeh pieces
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 55 mg
Keywords: Lebanese kibbeh, kibbeh recipe, Middle Eastern appetizers, baked kibbeh, fried kibbeh, traditional Lebanese dish