How to Make the Perfect Lebanese Kibbeh
Lebanese · Hard · 60 min · 6 servings
Kibbeh is a classic Lebanese dish made from bulgur wheat and spiced ground lamb, shaped into oval croquettes and fried until golden. It is a beloved staple at Lebanese family gatherings and celebrations.
Why this recipe works
This Lebanese Kibbeh recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 24g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups fine bulgur wheat
- 500 grams ground lamb
- 250 grams ground lamb
- 1 large onion finely chopped
- 2 teaspoons Lebanese seven spice
- 3 tablespoons pine nuts toasted
Step by step instructions
Step 1: Prepare the bulgur shell
Soak the bulgur wheat in cold water for 15 minutes then drain and squeeze out excess moisture. Combine it with 500 grams of ground lamb, half the seven spice, and a pinch of salt. Knead the mixture thoroughly until it becomes a smooth dough-like consistency.
Step 2: Cook the filling
Heat a tablespoon of oil in a skillet over medium heat. Saute the chopped onion until softened, then add 250 grams of ground lamb and cook until browned. Season with the remaining seven spice, add the pine nuts, and stir to combine. Allow the filling to cool completely.
Step 3: Shape the kibbeh
Wet your hands with cold water to prevent sticking. Take a golf-ball-sized portion of the bulgur shell mixture and form a hollow oval around a spoonful of the cooled filling, sealing the ends into a pointed torpedo shape. Repeat until all the mixture is used.
Step 4: Fry until golden
Heat vegetable oil in a deep pan to 180 degrees Celsius. Fry the kibbeh in batches for 4 to 5 minutes, turning occasionally, until they are deep golden brown and cooked through. Drain on paper towels and serve immediately with yogurt and fresh mint.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground lamb → ground beef or a lamb and beef blend
- pine nuts → chopped walnuts or slivered almonds
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not kneading the bulgur shell dough long enough, causing it to crack during frying
- Frying in oil that is not hot enough, resulting in greasy and soft kibbeh instead of crispy ones
Nutrition facts
Per serving: 420 calories, 24g protein, 32g carbs, 22g fat, 4g fiber.
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