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My review
Middle Eastern Kibbeh
Ron Shepherd
"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."
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Ingredients
32 m servings 159 calsOriginal recipe yields 12 servings
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Directions
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- 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.
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 159 calories; 9.6 g fat; 7.4 g carbohydrates; 10.9 g protein; 38 mg cholesterol; 228 mg sodium. Full nutrition
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Reviews
Read all reviews 3343 Ratings
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Most helpful positive review
3/12/2009
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 k...
Most helpful critical review
12/11/2011
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 s...
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3/12/2009
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 k...
5/30/2009
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 additio...
7/20/2008
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 popu...
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. Th...
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, ginge...
3/6/2010
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 tas...
12/11/2011
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 s...
6/21/2010
Easy to make and the family enjoys! Served it with a green salad, and fried flat bread with Raita sauce, Tzatziki sauce and Hummus to choose from. Everyone is happy! Thanks for sharing!