Kibbeh
Fried Lebanese kibbeh has a fine bulgur-and-meat shell wrapped around a savory onion, meat, and pine-nut filling, then shaped into pointed ovals and fried until crisp.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Rinse the fine bulgur briefly, soak it for 10 minutes, then squeeze it very dry.
- 2
For the filling, sauté one chopped onion in olive oil, add 1/2 pound of the meat, half the seven-spice, cinnamon, salt, and pepper, then cook until crumbly; stir in the pine nuts and cool completely.
- 3
For the shell, process the remaining meat with the other onion, remaining seven-spice, and bulgur until it forms a smooth, cohesive paste; keep your hands damp while working.
- 4
Shape a walnut-size portion of shell into a hollow oval, add a teaspoon of cooled filling, seal it, and taper both ends into the traditional torpedo shape.
- 5
Deep-fry at 350°F (175°C) in batches until evenly deep brown and crisp, about 4 to 5 minutes, then drain and serve hot.
Cook notes
Tips
Ensure your bulgur is well-drained to prevent soggy kibbeh.
Toast the pine nuts carefully to bring out their flavor without burning them.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep leftovers in an airtight container in the fridge.
- For longer storage, freeze uncooked kibbeh balls and fry them directly from frozen.
Substitutions
- Use ground lamb instead of ground beef for a different flavor.
- If you don't have allspice, a mix of nutmeg and cloves can work as a substitute.
What to Serve With
- Crisp cucumber salad
- Plain yogurt
- Pita bread
Common Mistakes
- Not soaking bulgur enough can lead to dry kibbeh.
- Avoid over-seasoning with salt; it’s best to season gradually.
Recipe FAQ
What can I serve with Kibbeh?
Kibbeh pairs well with a simple salad, yogurt, or flatbread.
Can I bake Kibbeh instead of frying?
Yes, you can bake Kibbeh in a greased dish at 350°F for about 30 minutes.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Kitchen tools
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Blender
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Chef knife
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Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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