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Kibbeh Recipe

This Kibbeh is a savory Middle Eastern delight! Ground lamb, spices, and bulgur wheat come together for an irresistible dish.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Middle Eastern
Keyword: Hearty, Savory, Traditional
Servings: 4 servings

Ingredients

  • 1 cup cold water
  • 2 cups bulgur wheat
  • 1 pound ground lamb
  • 2 whole yellow onions peeled and roughly chopped
  • 1 tablespoon Lebanese 7 spice
  • 15 leaves fresh basil
  • 15 leaves fresh mint
  • 2 teaspoons sea salt
  • 2 tablespoons olive oil
  • 1 pound ground lamb (for filling)
  • 1 tablespoon Lebanese 7 spice (for filling)
  • 2 tablespoons chopped fresh basil (for filling)
  • 2 tablespoons chopped fresh mint (for filling)
  • to taste salt (for filling)
  • ½ cup toasted pine nuts
  • as needed neutral-flavored oil for frying

Instructions

  • Begin by placing the bulgur wheat in a large mixing bowl. Pour in 1 cup of cold water and let it soak for about 30 minutes.
  • Once the bulgur is softened, drain any excess water. In a food processor, combine the soaked bulgur, 1 pound of ground lamb, 2 chopped onions, 1 tablespoon of Lebanese 7 spice, basil leaves, mint leaves, and 2 teaspoons of sea salt. Process until well combined.
  • In a frying pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and sauté until translucent. Add the remaining ground lamb, 1 tablespoon of Lebanese 7 spice, chopped basil, chopped mint, and salt to taste. Cook until the lamb is browned. Stir in the toasted pine nuts and cool.
  • With wet hands, take a small amount of the Kibbeh dough and shape it into a disc. Create a hollow center and fill with the meat mixture. Seal the edges to enclose the filling.
  • In a frying pan, heat neutral-flavored oil over medium heat. Add the Kibbeh and fry until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.
  • Arrange the Kibbeh on a platter with fresh herbs and lemon wedges. Serve warm as an appetizer or main course.

Equipment

  • Large Mixing Bowl
  • Food Processor
  • Frying Pan
  • Measuring cups and spoons
  • Sharp Knife
  • Cutting Board

Notes

  • Freeze shaped Kibbeh on a baking sheet, then transfer to a bag for later frying.
  • Store leftover Kibbeh in the refrigerator for up to 3 days; reheat in the oven for crispiness.
  • Consider making a vegetarian version using lentils and chickpeas for the filling.