Kibbeh

Name: Kibbeh
Cook time: 105 min
Total time: 105 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 300g Fine Bulgur Wheat, rinsed and well-drained; 500g Very Lean Ground Beef; 1 medium Onions, grated or very finely minced; 1 1/2 tsp Salt, fine; 1 tsp Ground Allspice; 1/2 tsp Ground Cinnamon; 1/2 tsp Ground Black Pepper; 90ml Water, ice-cold, as needed for binding; 500g Ground Lamb; 2 medium Onions, finely chopped; 3 tbsp Ghee; 70g Pine Nuts; 1 1/2 tsp Ground Allspice; 1 tsp Ground Cinnamon; 1 tsp Salt, fine; 1/2 tsp Ground Black Pepper; 1 small bowls of Water, cold, for dipping hands while shaping

Kibbeh is a classic Levantine dish of spiced meat and bulgur formed into crisp, golden shells filled with a savory lamb and pine nut mixture. The exterior is tender and slightly chewy while the filling is aromatic with warm spices, making each bite deeply satisfying—serve with a squeeze of lemon for brightness.

Kibbeh is a classic Levantine dish of spiced meat and bulgur formed into crisp, golden shells filled with a savory lamb and pine n... Show more

Traditional Middle Eastern Recipe

Health Grade

A- · Excellent

Rating

4.2

Time

1 hr40 min

Price

2,27 €

Calories

685 kcal

high protein

low sugar

mediterranean diet

comfort food

Method

Cook the filling

Heat the Ghee in a skillet over medium heat. Add the Onion (finely chopped) and cook for 4 minutes, stirring often, until soft and translucent. Add the Ground Lamb and cook, breaking it up with a spoon, for 7 minutes or until it is no longer pink. Stir in the Pine Nuts, Ground Allspice, Ground Cinnamon, Salt (fine), and Ground Black Pepper, and cook for 2 minutes more until the nuts are lightly toasted and the spices smell fragrant. Scrape the filling into a shallow bowl or plate so it cools quickly while you make the shell.

Knead the shell

In a large bowl, combine the Fine Bulgur Wheat, Very Lean Ground Beef, grated onion, Salt (fine), Ground Allspice, Ground Cinnamon, and Ground Black Pepper. Add the ice-cold Water a little at a time, then knead with your hands until the mixture turns smooth, cohesive, and just slightly sticky, about 5 to 7 minutes. It should hold together when you squeeze a small piece in your palm, but not feel wet.

Chill the dough

Cover the kibbeh mixture and chill it for 20 minutes so the bulgur hydrates and the shell firms up enough to shape cleanly.

Shape the kibbeh

Keep the bowl of cold water nearby for dipping your hands. Divide the chilled shell mixture and cooled filling into about 20 small portions each. Flatten one portion of shell mixture in your palm into a thin oval, place a little filling in the center, press out any trapped air, then pinch the edges closed and taper the ends into a neat football shape. Smooth the seam with damp fingers, then place the finished kibbeh on a tray as you go.

Fry the kibbeh

Heat enough oil in a deep pot to come halfway up the kibbeh until it reaches 350° F. Fry the kibbeh in batches, turning gently, for 2 minutes on the first side and 2 minutes on the second, until they are deep golden and crisp all over. Lift them out with a slotted spoon and drain briefly on paper towels before serving.

Ingredients

Method

For 6 servings

Adjust servings

Kibbeh shell

300g Fine Bulgur Wheat, rinsed and well-drained
500g Very Lean Ground Beef
1 medium Onions, grated or very finely minced
1 1/2 tsp Salt, fine
1 tsp Ground Allspice
1/2 tsp Ground Cinnamon
1/2 tsp Ground Black Pepper
90ml Water, ice-cold, as needed for binding

Filling

500g Ground Lamb
2 medium Onions, finely chopped
3 tbsp Ghee
70g Pine Nuts
1 1/2 tsp Ground Allspice
1 tsp Ground Cinnamon
1 tsp Salt, fine
1/2 tsp Ground Black Pepper

Frying

1 small bowls of Water, cold, for dipping hands while shaping

🧈 Plus ~20g of fat

Nutrition

Per Serving.

Calories

685 kcal

34% of Daily kcal

Protein

47 g

93% RDI

Fat

37 g

12g sat fat

Carbs

46 g

17% RDI

Sugar

3.7 g

7% RDI

Fiber

8.4 g

28% RDI

Salt

3 g

60% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A- · 8.3 / 10

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