Kibbeh Recipe (How to Make Kibbeh)

Kibbeh is a traditional Middle Eastern dish made of a bulgur and meat shell stuffed with spiced ground meat, onions, and pine nuts, then deep-fried until golden brown. Crispy on the outside and juicy inside, kibbeh is perfect as an appetizer, side dish, or main course.

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Ingredients

For the Kibbeh Shell (Dough)

• 2 1/2 cups fine bulgur wheat
• Water, for soaking
• 1 large onion, quartered
• 1 1/2 lb lean ground beef or lamb
• 2 tsp ground allspice
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp black pepper
• Pinch of salt
• Oil, for frying

For the Meat Filling

• 1 Tbsp olive oil
• 1 medium yellow onion, finely chopped or grated
• 1 lb ground beef or lamb (cold)
• 1/3 cup toasted pine nuts
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• Pinch of salt and pepper

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Instructions

Prepare the Bulgur

1. Line a fine mesh strainer with cheesecloth or a clean thin kitchen towel. Add the bulgur.
2. Place the strainer in a bowl filled with water and let the bulgur soak for 15 minutes.
3. Gather the cloth with the bulgur inside and squeeze out all the water. Repeat until no excess water remains. Set aside.

Make the Kibbeh Dough

1. In a food processor, add the onion, ground beef, spices, and salt. Process until very finely ground, almost like a paste.
2. Transfer to a large bowl and mix with the prepared bulgur.
3. Using damp hands, knead until well combined into a smooth dough. Cover and refrigerate until ready to use.

Make the Filling

1. Heat olive oil in a skillet over medium heat. Add the onion and sauté until golden.
2. Add the ground beef and cook until browned, stirring occasionally.
3. Stir in toasted pine nuts, allspice, cinnamon, salt, and pepper. Mix well and set aside to cool.

Shape the Kibbeh

1. Prepare a baking sheet lined with parchment paper. Keep a small bowl of water nearby to dampen your hands.
2. Take about 2 Tbsp of kibbeh dough and form an oval-shaped disc. Using your finger, create a well in the center and gently shape it into a hollow shell.
3. Fill with about 1 Tbsp of the meat mixture. Seal the top, then shape into a smooth oval (football-like shape).
4. Place on the baking sheet and repeat until all dough and filling are used.
5. Chill the shaped kibbeh for 1 hour before frying.

Fry the Kibbeh

1. Heat oil in a deep frying pan to about 350°F (175°C). The oil should bubble gently but not smoke.
2. Fry the kibbeh in batches, being careful not to overcrowd the pan. Cook until golden brown, about 5 minutes.
3. Remove with a slotted spoon and drain on paper towels.
4. Serve hot or at room temperature with tahini sauce, tzatziki, or plain Greek yogurt.

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Why You’ll Love This Recipe

• Crispy, golden exterior with a flavorful, juicy filling.
• A Middle Eastern classic that’s great for entertaining.
• Freezer-friendly—make ahead and fry when needed.
• Versatile: serve as a snack, appetizer, or main dish.

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Tips

• Keep hands damp while shaping to prevent sticking.
• Don’t overstuff kibbeh shells or they may break while frying.
• Fry in hot oil (not too cool, not too hot) for even cooking.
• Chill before frying—this helps them hold shape.

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Variations and Substitutions

• Baked Kibbeh: Instead of frying, layer kibbeh dough and filling in a baking dish, then bake until golden.
• Different meats: Use lamb, beef, or a mix of both for varied flavor.
• Nut options: Swap pine nuts with walnuts or almonds.
• Spices: Add nutmeg, paprika, or chili flakes for extra depth.

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FAQs

Can I freeze kibbeh?
Yes! Shape the kibbeh, place on a baking sheet to freeze, then transfer to a freezer bag. Fry directly from frozen.

What if I don’t have a food processor?
You can finely grate the onion and knead the meat and bulgur together by hand, but the texture may be coarser.

Can I bake kibbeh instead of frying?
Yes, baked kibbeh is a lighter alternative. Brush with oil and bake at 375°F until golden.

How long does kibbeh keep?
Cooked kibbeh lasts 3–4 days in the fridge in an airtight container.

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Serving Suggestions

• Serve hot with tahini sauce, tzatziki, or Greek yogurt.
• Pair with a fresh tabbouleh or fattoush salad.
• Great as a mezze platter with hummus, baba ganoush, and pita bread.
• Can be enjoyed as an appetizer, side, or main course.