Kibbeh Recipe – Eats Now

Name: Kibbeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: kibbeh; 2 cups fine bulgur wheat (cracked wheat, #1 smead); 1 lb ground lamb; 1 medium onion, chopped fine; 1 teaspoon ground cumin; 1 teaspoon allspice; 1 teaspoon Arabic seven spice; 1 pinch chili; 1/2 glass water; For the filling; 200 g half a pound ground lamb or 200 g beef; 1 tablespoon olive oil; 1 medium onion, chopped fine; 1 tablespoon pine nuts; 1 teaspoon allspice; 1 teaspoon Arabic seven spice; optional- a few drops pomegranate juice or tamarind syrup; salt & pepper

Servings: persons

kibbeh
2 cups fine bulgur wheat (cracked wheat, #1 smead)
1 lb ground lamb
1 medium onion, chopped fine
1 teaspoon ground cumin
1 teaspoon allspice
1 teaspoon Arabic seven spice
1 pinch chili
1/2 glass water
For the filling
200 g half a pound ground lamb or 200 g beef
1 tablespoon olive oil
1 medium onion, chopped fine
1 tablespoon pine nuts
1 teaspoon allspice
1 teaspoon Arabic seven spice
optional- a few drops pomegranate juice or tamarind syrup
salt & pepper

1
Process.
2
Kibbeh (Crust) - Put the burghul in the bowl, cover with cold water and let stand for 15 minutes Drain burghul and squeeze in hands to soften. Place the lamb or beef in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.
3
Filling - Heat oil in pan, add onions and cook till soft. Add nuts, cook until lightly browned. Add lamb and spices, cook, stirring until lamb is browned.
4
Fried Kibbeh.
5
Shape 1/4 cups of kibbeh into balls using damp hands. Hollow out the centers. Using your thumb, press a rounded teaspoon (or more) of filling inside. Shape into ovals. Now deep-fry the kibbeh in hot oil (in batches) until browned all over and cooked through. Drain on absorbent paper. Serve with appetizers (mezze) and salads.
6
Baked Kibbeh.
7
Divide the kibbeh into 2 equal portions. Flatten one portion on an oiled medium sized oven tray. Spread all the filling over it. Flatten the other portion of kibbeh using wet hands and layer on top of the filling. Shape into diamond shapes using sharp knife. Drizzle 1/4 cup of olive oil with some small lumps of butter (equivalent in total to 1 tbs) over the top. Place in the middle shelf of oven and bake on moderate heat for 40 - 50 minutes or until the top browns. Drain excess oil. Serve hot with salad.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: kibbeh, 2 cups fine bulgur wheat (cracked wheat, #1 smead), 1 lb ground lamb, 1 medium onion, chopped fine, and more.

Yes, Kibbeh falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kibbeh

How did you like this recipe?

Frequently Asked Questions