Description
This authentic Lebanese Kibbeh recipe offers a perfect blend of bulgur wheat, minced meat, and warming spices that deliver a mouthwatering taste of Middle Eastern cuisine. Whether baked, fried, or served raw, this versatile dish is nourishing, flavorful, and ideal for family dinners or entertaining guests.
Ingredients
Scale
For the Dough
- 1 cup bulgur wheat
- 1/2 lb (225 g) lean ground beef or lamb
- 1 small onion, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Meat Filling
- 1/2 lb (225 g) lean ground beef or lamb
- 1 small onion, finely chopped
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil (for cooking)
Additional Ingredients
- Fresh mint leaves (for garnish)
- Fresh parsley (for garnish)
- Olive oil (for drizzling or brushing when baking)
- Optional: sumac or za’atar (for sprinkling before serving)
Instructions
- Prepare the Bulgur: Soak 1 cup of bulgur wheat in cold water for about 30 minutes until it softens, then drain thoroughly. This process makes sure the grain has the ideal texture to bind perfectly with the meat and spices.
- Make the Meat Filling: In a skillet, heat 2 tablespoons of olive oil and sauté the finely chopped onion until translucent. Add 1/2 lb ground meat, toasted pine nuts, cinnamon, allspice, salt, and pepper. Cook the mixture until browned and fragrant, stirring often to break clumps for even flavor distribution.
- Prepare the Kibbeh Dough: Using a food processor or by hand, blend the soaked bulgur wheat with 1/2 lb raw ground meat, minced onion, salt, and black pepper until a smooth, slightly sticky dough forms. This mixture creates the shell that will encase the filling.
- Shape the Kibbeh: Take small portions of the dough and form them into oval shapes or balls. Hollow out the center gently with your finger, fill with the cooked meat mixture, then seal completely. Practice perfecting the shape for a beautiful finish.
- Cook the Kibbeh: Choose your preferred cooking method: deep-fry kibbeh in hot oil until golden brown; or bake them brushed lightly with olive oil in a preheated oven at 375°F (190°C) for 25-30 minutes; alternatively, serve raw as kibbeh nayeh if desired.
Notes
- Keep meat and bulgur cold before mixing to help the dough bind better and improve texture.
- Use just enough filling to avoid leaks during cooking; neat and graceful shaping is key.
- Fry a single kibbeh first to test seasoning and texture before cooking the entire batch.
- Use freshly ground cinnamon and allspice to elevate the flavor significantly.
- Let the dough rest for at least 15 minutes after mixing to help bulgur absorb moisture and make shaping easier.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 2 kibbeh pieces
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
Keywords: Lebanese kibbeh, Middle Eastern appetizer, bulgur wheat recipe, ground meat kibbeh, baked kibbeh, fried kibbeh, authentic Lebanese cuisine
