Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste.

Recipe Summary

prep:
20 mins
cook:
12 mins
total:
32 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.

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  • Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.

  • Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

Cook's Tip

Kibbeh can also be baked in the oven. Preheat oven to 350 degrees F (175 degrees C). Press the lamb mixture evenly 3/4 to 1 inch thick into an 8x8 inch pan. Drizzle 3 tablespoons olive oil over the top. Bake in preheated oven until the top is light brown, 35 to 40 minutes depending on thickness. Cool, cut into diamond pieces while still in the pan, and serve.

Nutrition Facts

159 calories; protein 10.9g; carbohydrates 7.4g; fat 9.6g; cholesterol 38mg; sodium 227.9mg. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2009
I was surprised to find a recipe for kibbeh here... it's very similar to my recipe which is also very popular in Brazil. I finally found bulgur CAN be found here and the first thing I made was kibbeh. My recipe takes toasted pine nuts (about 1/2 cup) mixed in and you can place the whole mixture in a 9x13 baking pan (foil or glass) and bake it at 350F for 30/35 minutes. It's very popular to serve this way as well. I use to make a little vinaigrette to serve on the side: diced tomatoes cucumbers chopped parsley some hot pepper drops and chopped parsley. My husband fell in love with it and the next time we'll make patties and grill the kibbeh. Thanks for posting I'm sure everybody will enjoy this dish very much. Read More
(62)

Most helpful critical review

Rating: 3 stars
12/26/2011
Being Lebanese and this one of our national dish, we use fine burghul and we add some ground marjoram to the meat mixture.... And we serve it with youghurt mixed with chopped cucumber or green salad. Read More
(11)
49 Ratings
  • 5 star values: 33
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/16/2009
I was surprised to find a recipe for kibbeh here... it's very similar to my recipe which is also very popular in Brazil. I finally found bulgur CAN be found here and the first thing I made was kibbeh. My recipe takes toasted pine nuts (about 1/2 cup) mixed in and you can place the whole mixture in a 9x13 baking pan (foil or glass) and bake it at 350F for 30/35 minutes. It's very popular to serve this way as well. I use to make a little vinaigrette to serve on the side: diced tomatoes cucumbers chopped parsley some hot pepper drops and chopped parsley. My husband fell in love with it and the next time we'll make patties and grill the kibbeh. Thanks for posting I'm sure everybody will enjoy this dish very much. Read More
(62)
Rating: 5 stars
06/02/2009
Hubby gives this recipe a definite 5 stars! I finally realized why I can't get my Lebanese husband to care for any meatloaf recipes - after eating kibbeh no meatloaf can compare! Only addition I would make is 1/2 c. or so of pine nuts (sold in small bags in the baking aisle with other nuts). Just isn't authentic kibbeh without the pine nuts. (You can also use 1/2 ground turkey and/or 1/2 lean ground beef for your meat if desired; the spices make this recipe!) Yummy! Read More
(44)
Rating: 5 stars
07/20/2008
This was AWESOME!! I had been wanting to make kibbeh for a long time. When I was studying in Mexico I found that there were quite a few middle eastern restaurants and this dish was very popular. In the US it seems not many people have heard of it. I liked the fact that the mint and onion was mixed right up into the meat/bulgur mix as I've only had it on the side before. I made raita to eat with this b/c I thought the flavors would go well together and it was DELISH!! Thanks for the recipe! Read More
(23)
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Rating: 5 stars
10/18/2008
Thank you so much for this recipe it was absolutely wonderful. I had been looking for a recipe for baked kibi (kibbeh) for a while now and this one was the closest to perfect I could find. The only thing that i changed and it is a personal taste thing is added more bulgar and less meat. Oh one other thing for an extra little change gently stir in some fresh toasted almond slices. Thanks again for the great recipe! Read More
(16)
Rating: 5 stars
11/11/2008
it was perfect! I made it with low-fat minced beef and did not add any oil baked it and it was still really good. I also added more bulgur and spices (bit of cinammon clove of garlic ginger powder and cayenne pepper). For a dip I mixed 1/2 cup of yogurt 2 tbsp of tahini and 2 tbsp of water salt and pepper. thanks for the inspiration! Read More
(14)
Rating: 3 stars
12/26/2011
Being Lebanese and this one of our national dish, we use fine burghul and we add some ground marjoram to the meat mixture.... And we serve it with youghurt mixed with chopped cucumber or green salad. Read More
(11)
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Rating: 5 stars
03/08/2010
Just took this out of the oven and sampled.....it is delicious! I pressed it into a pan and baked it as instructed. It held together well. I do find the allspice a little overpowering for my taste so I may cut it back a little bit next time. This tastes very similar to the Kibbeh I have tasted that was made by my friend's Lebanese mother. Read More
(10)
Rating: 5 stars
11/03/2010
WOW! This was so good. Don"t change a thing. Read More
(8)
Rating: 5 stars
06/04/2009
I made this for my Lebanese paramour who said this was the best kibbeh he had had in the states. The recipe is perfect as-is and way easy. Read More
(8)
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