kibbeh recipe
Kibbeh originates from the Levant, a region that includes modern-day Lebanon, Syria, Palestine, and parts of Iraq and Jordan.
Its name comes from the Arabic word "kubba" (كُبّة), meaning “ball” or “lump,” which refers to the meat-and-bulgur mixture shaped into balls or patties.
Cook Time40 mins
Total Timehours1 hrs 10 mins
For the shell:
- 2 cups fine bulgur wheat
- 1 pound lean ground beef or lamb
- 1 medium onion, finely grated
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup cold water (as needed)
For the filling:
- ½ pound ground beef or lamb
- 1 medium onion, finely chopped
- ½ cup pine nuts (optional, toasted)
- 1 teaspoon ground allspice
- ½ teaspoon cinnamon
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
For assembly:
- Olive oil for drizzling
- A small bowl of water for smoothing the surface]
1. Prepare bulgur
Rinse bulgur under cold water and drain. Place in a bowl and cover with warm water. Let soak for 15–20 minutes, then squeeze out excess water thoroughly.
2. Make the shell mixture
In a large bowl, mix soaked bulgur, grated onion, spices, salt, and raw ground meat. Use your hands to knead until the mixture is smooth and paste-like. Add small splashes of cold water if it feels too dry.
3. Make the filling
Heat olive oil in a skillet over medium heat. Sauté chopped onion until soft. Add ground meat and cook until browned. Stir in pine nuts and spices. Cook for 2–3 more minutes, then remove from heat and let cool.
4. Assemble the kibbeh
- Preheat oven to 375°F (190°C).
- Lightly oil a baking dish.
- Wet your hands and press half the shell mixture evenly into the bottom.
- Spread the filling evenly over it.
- Cover with the remaining shell mixture, smoothing the top with damp hands.
- Score diamond shapes on the surface with a knife and drizzle with olive oil.
5. Bake
Bake for about 35–40 minutes, or until browned. If you like a crispier top, broil for the last 2–3 minutes.
6. Serve
Cut along the scored lines and serve warm with yogurt, tahini sauce, or a fresh salad.
| Nutrient | Amount (per 100 g) |
|---|
Use fine bulgur : Coarse bulgur will make the shell grainy. If you only have medium, soak it longer and squeeze well.
Keep the shell mixture moist : Add a splash of cold water while kneading if it feels too dry; it should feel like a smooth paste.
Chill before baking : Refrigerating assembled kibbeh for 20–30 minutes before baking helps it hold shape.
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