Rating: 4.55 stars
20 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Simple Lebanese style lamb kibbee. It's a traditional basic recipe. Kibbee is to Middle Eastern cooking what a meatball is to Italian cooking. If you can not make it, stay out of the kitchen. I am not Lebanese by the way, but worked for 2 decades in a restaurant serving this type of food. I am actually Ukrainian.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.

    Advertisement
  • Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.

  • Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts

417 calories; protein 22.4g; carbohydrates 16.8g; fat 29g; cholesterol 82.9mg; sodium 218.9mg. Full Nutrition
Advertisement

Reviews (16)

Most helpful positive review

Rating: 5 stars
12/24/2009
Personally this is one of my most favorite - eaten tartare. While I know raw meat can be dangerous if you have the stomache this dish is wonderful!! Raw or cooked. Read More
(14)

Most helpful critical review

Rating: 3 stars
03/18/2012
My family liked these but they were a lot of work. Not good for my busy life. Read More
(2)
20 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/24/2009
Personally this is one of my most favorite - eaten tartare. While I know raw meat can be dangerous if you have the stomache this dish is wonderful!! Raw or cooked. Read More
(14)
Rating: 5 stars
05/13/2010
My Lebanese grandma taught me how to make the classic fried football shaped kibbeh and while delicious they were time consuming! This is so much easier and tastes just as delicious. I made a yogurt mint sauce to go with them. Yum!! Read More
(12)
Rating: 5 stars
01/11/2010
Thank you so much for sharing this recipe! This was the most moist kibbee my family has ever had! I ended up baking it for 32 minutes. All the flavors were there. My only suggestion is that it needs more salt to bring all those wonderful flavors out. I served this with plain non-fat yogurt and pita. Super easy to prepare. My husband is ecstatic that he'll no longer have to wait to eat this dish at his parents' house now that I can make it! Read More
(9)
Advertisement
Rating: 5 stars
05/03/2010
This was the perfect recipe to get me started making a Lebanese meal. Our favorite restaurant when we lived in Arlington VA was the Lebanese Taverna. I followed the recipe exactly but did form the meat into small(2-3 in.)football shaped pieces. I browned them all over in a hot cast-iron skillet then let them cook a little longer(15-20 min.)on medium. I also made the garlic sauce recipe on this sight to serve for dipping with the kibbee as an appetizer. Yum! Read More
(6)
Rating: 5 stars
03/10/2011
Delicious combination of spices. I only had ground sirloin in the house so I substituted this for the lamb. YUM. I also served with yogurt and a traditonal tabouli salad. Read More
(4)
Rating: 5 stars
08/16/2011
Made these for a BBQ and they were a big hit. Served them with tabouleh salad and mint and yoghurt dressing in pita bread pockets. Excellent. Read More
(3)
Advertisement
Rating: 5 stars
02/14/2012
This was really quick simple and really very good. I actually grilled the kabobs rather than bake them and they were wonderful. I followed the ingredient list with the exception of adding garlic. I formed the meat on flat skewers and rested in the refrigerator to set up. I served with a green salad using Laura s Lebanese Lemon Salad Dressing and Calebdgreen s Lebanese Garlic Sauce. Wonderful thank you all! Read More
(3)
Rating: 5 stars
04/18/2012
Very easy to make and very tasty. Thank you Read More
(3)
Rating: 3 stars
03/17/2012
My family liked these but they were a lot of work. Not good for my busy life. Read More
(2)