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Lebanese Kibbeh Recipe

Lebanese Kibbeh Recipe
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This Lebanese Kibbeh recipe offers an authentic taste of Middle Eastern cuisine, featuring a perfect blend of spiced ground meat, fine bulgur wheat, and fragrant herbs. Whether fried to golden crispness or baked for a lighter version, these kibbeh pockets deliver crunchy exteriors and juicy, savory fillings. Ideal as an appetizer or main dish, they are perfect for family dinners and gatherings that seek a flavorful and traditional Levantine experience.

Ingredients

Scale

For the Kibbeh Dough

  • 1 cup fine bulgur wheat
  • 1/2 lb lean ground lamb or beef
  • 1 small onion, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp allspice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp black pepper

For the Filling

  • 1/2 lb lean ground lamb or beef
  • 1 small onion, finely chopped
  • 1/4 cup pine nuts, toasted
  • 1/2 tsp allspice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp black pepper
  • 2 tbsp fresh mint, chopped
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp olive oil (for sautéing)
  • Salt, to taste

For Cooking and Serving

  • Olive oil (for frying or brushing if baking)
  • Fresh parsley, for garnish
  • Tahini sauce, for serving (optional)
  • Lemon wedges, for serving (optional)

Instructions

  1. Prepare the Bulgur Wheat: Rinse the fine bulgur under cold water, then soak it in warm water for about 30 minutes until softened but still with some texture. Drain well and squeeze out excess moisture thoroughly to avoid soggy dough.
  2. Make the Kibbeh Dough: In a bowl, combine the soaked and drained bulgur with ground meat, finely chopped onions, salt, and spices (allspice, cinnamon, black pepper). Knead the mixture by hand or with a food processor until it forms a smooth, elastic, dough-like consistency suitable for shaping.
  3. Prepare the Filling: Heat olive oil in a skillet and sauté chopped onions until translucent. Add ground meat, pine nuts, allspice, cinnamon, salt, pepper, and chopped fresh mint and parsley. Cook the mixture until browned and fragrant. Remove from heat and let cool slightly.
  4. Shape the Kibbeh: Take small portions of the kibbeh dough and flatten each in your palm, forming a cup shape. Spoon a portion of the meat filling into the center, then carefully fold and seal the dough over the filling, shaping it into ovals or balls. Ensure edges are tightly sealed to prevent leaks during cooking.
  5. Cook the Kibbeh: Choose your method: fry the kibbeh in hot olive oil over medium heat until golden and crisp, approximately 4-5 minutes per side; or brush with olive oil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes until golden and cooked through. Both methods yield delicious results.

Notes

  • Use lean meat to prevent excess grease and help kibbeh hold its shape.
  • Drain the bulgur thoroughly to avoid soggy dough.
  • Chill the dough and filling for 30 minutes before shaping to make handling easier.
  • Seal kibbeh tightly to keep filling contained during cooking.
  • Maintain medium frying temperature to achieve a crispy exterior without burning.

Nutrition

Keywords: Lebanese kibbeh, Middle Eastern appetizer, spiced meat pockets, bulgur wheat, traditional Lebanese recipe, fried kibbeh, baked kibbeh, Levant food

Find it online: https://marycorner.com/lebanese-kibbeh-recipe/