Lebanese Kibbeh Recipe: A Classic Middle Eastern Appetizer
Kibbeh is a true Lebanese culinary masterpiece! No wonder this mezze plate has become beloved in Lebanon and the broader Middle Eastern region. Kibbeh is the perfect addition to your mezze lineup. It’s a fantastic addition to creamy hummus and spicy muhammara with warm pita wedges or dipped in tangy moutabal and crunchy tabbouleh.
I still remember watching my mom craft these delightful delights with perfect precision as she’d lovingly combine bulgur and meat, season it to perfection, then shape them into round shells for stuffing – always laced with onions and pine nuts, of course!
Kibbeh takes an expert hand to prepare correctly, so you know when someone serves up one of these bites, they’ve cooked from the heart.
After an extended period of trepidation and uncertainty, I finally decided to take the plunge – with confidence that this recipe will delight you! If you’re a newcomer to kibbeh-making, read for tips that could lead you from kitchen novice to Kibbeh connoisseur in no time. You may even surprise yourself by sending me mouthwatering photos when your culinary masterpiece is complete!
Type of Cuisine:
Mediterranean
How Many Servings?
24 pieces servings
Table of Contents
This Lebanese Kibbeh recipe is a traditional Middle Eastern. This dish is a mixture of ground meat and bulgur wheat flavored with spices and onions. This recipe uses fine bulgur wheat (#1).Deep-fry the delicate and tender filling to crispy, golden-brown perfection to make irresistible kibbeh balls or patties. Serve this classic appetizer with fresh herbs, yogurt, or hummus for a delicious and authentic Lebanese meal.
The different varieties of Lebanese kibbeh:
Lebanese Kibbeh enthusiasts worldwide relish this versatile and popular Middle Eastern dish. Serve this dish as a main course, appetizer, or snack. Often pair it with various sides and dipping sauces.
The most common variation:
- Fried kibbeh, made by deep-frying balls or patties of ground meat and bulgur wheat to crispy perfection.
- Raw kibbeh or Kibbeh Nayeh is another popular variation. It is made with finely ground beef or lamb mixed with bulgur, onions, and spices. This variation is considered a delicacy and is often served with fresh herbs and olive oil.
- Baked kibbeh is a healthier alternative, made by layering the kibbeh mixture in a baking dish and baking until crispy and golden brown. This variation is often served with yogurt or tahini sauce.
- Other variations of kibbeh include grilled, stuffed, or boiled kibbeh, each with its unique flavor and texture.
What is Bulgur and Where to Buy it?
Bulgur is the crucial ingredient of kibbeh. Using high-quality bulgur in your recipe will make a noticeable difference in the final product. Choose fresh and high-quality bulgur for the best results. But it can be hard to find if you need help finding where to look. Bulgur is a whole, unrefined grain that’s popular in Lebanese cooking. It may be located near dry beans, rice, and barley pearls, as more grocery stores have begun to carry a broader range of cooking ingredients.
Due to its heavy use in the region’s cuisine, you can find bulgur in Middle Eastern stores. And if you cannot find Bulgur, you can always order some online! But most likely, your grocery store already has it.
How to Make Lebanese Kibbeh?
Be confident if you’re a kitchen novice; this recipe is easy to follow. Before starting, please allocate plenty of time and room in your fridge or freezer. Counter space, The effort will pay off! To prepare kibbeh, roll the mixture into balls or patties and fry until golden and crispy. Serve this classic appetizer with herbs, yogurt, or hummus for a delicious Lebanese meal.
Preparation
Heat the ghee and olive oil in a large skillet over medium heat. Add the chopped onions and sauté until softened for about 5 minutes. Add the ground meat to the skillet and cook, breaking it apart with a wooden spoon. Cook for about 8 minutes until it's lightly browned.
Mix well with the salt, pepper, seven spices, and cinnamon over the meat. Cook for another minute or two and mix in the spice powder. Add the lemon juice and pomegranate molasses to the skillet and stir until combined. Turn off the heat and remove it from the stovetop. Mix the cooked meat mixture with toasted pine nuts in a separate bowl until evenly mixed. Keep aside until ready to use.
Using a food processor, add the chopped onion with the washed bulgur. Mix them until combined well.
Add the ground beef, spices, salt, dry mint, fresh marjoram, cinnamon, and black pepper. While the food processor runs from the top, add about ½ cup of ice-cold water and mix for 30 seconds.
Remove the mixture into a bowl. Add water if it's needed! A good texture should be held together, not too loose or dry.
Take one ball at a time in your hands to shape the kibbeh. Then many holes in it with the other hand's index finger. Expand the hole as much as possible to create a hollow with a wide-open mouth.
Generously, use a spoon filled with the stuffing and fill the hole with it.
Once the stuffing is in the hole of the kibbeh ball, close the ball by pinching the open end. Finally, shape the ball into the classic almost oval shape like a football, sealing the stuffing inside the shell.
Keep working on the kibbeh one at a time, dipping your fingers in cold water. Cover them on a baking sheet with parchment paper, ensuring they don't stick together. This can cause the shells to stick together and tear apart.
Fry your kibbeh in hot oil. Olive oil will add a fruity, spicy flavor but can be expensive. Flavorless oils are also acceptable for cooking the kibbeh if you don't want to add another layer of flavor. Ensure to include enough oil to cover the kibbeh for about one minute. Leave the kibbeh in the oil until lightly golden.
Cook a few kibbehs at a time. Remove each one and let them drain on a towel to absorb excess oil. Enjoy!
Lebanese Kibbeh is a traditional Middle Eastern dish made of a mixture of ground meat and bulgur wheat, flavored with spices and onions. This recipe uses fine bulgur wheat (#1) for a delicate and tender filling, which is deep-fried to create crispy and golden-brown kibbeh balls or patties. Serve this flavorful and hearty dish with a side of fresh herbs, yogurt, or hummus for a delicious and authentic Lebanese meal. Enjoy!
Type of Cuisine:
Mediterranean
How Many Servings?
24 pieces servings
Ingredients:
Adjust Servings
| 2 tablespoons ghee | |
| 2 tablespoons olive oil | |
| 2 cups chopped onion (one large onion or two small ones) | |
| 1 lb. ground lamb or beef | |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| ½ teaspoon seven-spice powder | |
| ¼ teaspoon cinnamon | |
| 2 tablespoons fresh lemon juice | |
| 2 tablespoon pomegranate molasses | |
| ¼ cup toasted pine nuts |
Making the Kibbeh Shell:
| 1 large onion (chopped roughly) | |
| 2 cups bulgur # 1 (washed and drained) | |
| 1 lb. lean ground beef | |
| 2 teaspoons salt | |
| 1 teaspoon dry mint | |
| 1 teaspoon fresh or dry marjoram | |
| ¼ teaspoon cinnamon | |
| ¼ teaspoon black pepper | |
| ½ cup ice cold water or as needed |
Preparation
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