Traditional Middle Eastern Kibbeh Recipe

Ingredients

1 cup fine bulgur wheat
1 pound lean ground beef or ground lamb
1 medium onion, finely chopped
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 cup pine nuts
1/2 cup fresh parsley, finely chopped
Vegetable oil for frying

Steps and instructions

Place the bulgur wheat in a large bowl and cover with cold water. Let it soak for 20 minutes, then drain and squeeze out as much water as possible.
While the bulgur is soaking, heat the olive oil in a pan over medium heat. Add the onion and cook until it's soft and translucent, around 5-7 minutes.
Stir in the ground cumin, allspice, cinnamon, black pepper, and 1/2 teaspoon of the salt. Cook for another minute until the spices are fragrant. Remove from heat and let cool.
Add the ground beef or lamb to the bulgur, along with the cooled onion and spice mixture. Use your hands to mix everything thoroughly.
Form the mixture into small oval shapes, about the size of an egg. Make a deep indentation in the center of each with your thumb.
In the same pan, toast the pine nuts over medium heat until golden brown and fragrant. Be careful not to burn them. Remove from heat and let cool.
Fill the indentation in each kibbeh with a few pine nuts and a pinch of chopped parsley. Pinch the kibbeh closed, then roll it to form a smooth oval shape again.
Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Fry the kibbeh in batches, turning occasionally, until they are golden brown and crispy, about 10 minutes.
Drain the fried kibbeh on paper towels and sprinkle with the remaining salt while they're still hot. Serve immediately.

Tools for making

Large bowl - Used for soaking and mixing the bulgur wheat and ground meat.
Pan - Used for cooking the onions and toasting the pine nuts.
Frying pan - Used for frying the kibbeh.
Paper towels - Used for draining the fried kibbeh.
Knife - Used for chopping the onions and parsley.
Spatula - Used for flipping and removing the kibbeh from the frying pan.
Measuring cups - Used for measuring the bulgur wheat and pine nuts.

Recipe variations

Use ground chicken or turkey instead of beef or lamb for a leaner option.
Add finely chopped mint leaves to the filling for a refreshing flavor.
Replace the bulgur wheat with quinoa or couscous for a gluten-free version.
Stuff the kibbeh with a mixture of spinach and feta cheese for a vegetarian option.
Experiment with different spices such as paprika, coriander, or nutmeg to customize the flavor profile.
Try baking the kibbeh instead of frying for a healthier alternative. Preheat the oven to 375°F (190°C) and bake for approximately 25-30 minutes, or until golden brown.
Add grated carrots or zucchini to the filling for added moisture and texture.
Make mini kibbeh balls instead of ovals for bite-sized appetizers.
Replace the pine nuts with chopped almonds or walnuts for a different nutty flavor.
Serve the kibbeh with a side of tzatziki sauce or hummus for dipping.

Recipe overview

Get ready to explore the flavors of the Middle East with this delicious Kibbeh recipe! Kibbeh is a traditional Lebanese dish made of bulgur wheat, finely ground meat, and spices. Each piece is shaped into an oval, filled with pine nuts and parsley, and fried until golden and crispy. Making Kibbeh is a bit of an art form and can take some practice to get right, but the end result is absolutely worth it. Expect a unique combination of textures and flavors: the crust is crunchy, the inside is tender and aromatic with a hint of warmth from the spices, and the pine nuts add a delightful crunch. Enjoy this dish as an appetizer, a side dish, or a main course with a side of salad and yogurt sauce.

Common questions

Can I use a different type of meat? Yes, you can use either lean ground beef or ground lamb for this recipe.
Can I substitute the bulgur wheat with something else? Bulgur wheat is a key ingredient in kibbeh, and it might be difficult to substitute it without changing the texture and flavor. It's best to use bulgur wheat for an authentic kibbeh experience.
Can I bake the kibbeh instead of frying? Traditionally, kibbeh is fried to achieve a crispy exterior. However, if you prefer a healthier option, you can try baking the kibbeh in a preheated oven at 375°F (190°C) for about 25-30 minutes or until they are cooked through and golden brown.
Can I make the kibbeh ahead of time? Yes, you can prepare the kibbeh mixture and shape them into ovals ahead of time. Place them on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate for up to 24 hours before frying or baking.
Can I freeze the kibbeh? Yes, you can freeze the uncooked kibbeh for up to 3 months. Place them on a baking sheet lined with parchment paper and freeze until firm, then transfer them to a freezer-safe container or bag. Thaw in the refrigerator before frying or baking.

Serving dishes and utensils

Mixing Bowl - A large bowl to soak the bulgur wheat and mix the ingredients.
Pan - A frying pan to cook the onion and spices.
Spatula - A kitchen tool to stir and mix the ingredients in the pan.
Knife - A sharp knife to finely chop the onion and parsley.
Measuring Cups and Spoons - To accurately measure the ingredients.
Paper Towels - To drain the fried kibbeh and remove excess oil.
Frying Pan - A large pan for frying the kibbeh.
Tongs - To flip and remove the kibbeh from the frying pan.
Plate - To serve the cooked kibbeh.

Origin stories

Kibbeh, a jewel of the Levantine kitchen, has distinctly Middle Eastern origins. Its journey began in the Fertile Crescent, stretching from present-day Iraq through Syria and Lebanon, and touching the fringes of Turkey and Egypt. This dish is a testament to the resourcefulness of ancient cooks, who sought to stretch their limited supplies of meat by combining it with readily available grains. Kibbeh's name itself derives from the Classical Arabic word for "ball," hinting at its traditional spherical shape. A fascinating aspect of this dish is its many regional variations, from the baked "tray Kibbeh" of Lebanon to the raw version enjoyed in Syria. Today, one can find kibbeh in far-flung corners of the world, a testament to the global appeal of this humble, yet flavorful dish. It's not just a meal, but a taste of history itself, passed down through generations, from the ancient grain fields of the Levant to our modern kitchen tables.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.