Kibbeh, a traditional dish hailing from the Middle East, is a culinary delight that combines rich flavors and textures. This dish, made primarily of bulgur wheat and ground meat, is not only delicious but also packed with nutrients. With the right blend of spices and fresh herbs, Kibbeh can become a centerpiece at any gathering. To help you create this delectable dish in your own kitchen, I’m sharing a detailed Kibbeh recipe that you can easily follow.
Why This Recipe Is Reliable
This Kibbeh recipe is rooted in authenticity, ensuring that you achieve that classic flavor profile that defines this beloved dish. The use of fresh herbs like basil and mint, along with the aromatic Lebanese 7 spice, sets this recipe apart. Moreover, the step-by-step instructions will guide you through the process, making it accessible even for beginners.
What to Buy
To create a mouthwatering Kibbeh, you’ll need the following ingredients:
- 1 cup cold water
- 2 cups bulgur wheat
- 1 pound ground lamb
- 2 peeled and roughly chopped yellow onions
- 1 tablespoon Lebanese 7 spice
- 15 fresh basil leaves
- 15 fresh mint leaves
- 2 teaspoons sea salt
- 2 tablespoons olive oil
- 2 peeled and small diced yellow onions
- 1 pound ground lamb (for filling)
- 1 tablespoon Lebanese 7 spice (for filling)
- 2 tablespoons chopped fresh basil (for filling)
- 2 tablespoons chopped fresh mint (for filling)
- Salt to taste
- ½ cup toasted pine nuts
- Neutral-flavored oil for frying
Gear Up: What to Grab
Before you dive into the cooking process, make sure you have these essential kitchen tools:
- Mixing Bowls – for combining ingredients.
- Food Processor – to finely chop herbs and onions.
- Frying Pan – for cooking the Kibbeh.
- Measuring Cups and Spoons – for precise measurements.
- Sharp Knife – for chopping fresh ingredients.
- Serving Platter – to present your delicious Kibbeh.
Kibbeh Recipe in Steps
Step 1: Prepare the Bulgur Wheat
Start by placing the bulgur wheat in a large mixing bowl. Pour in the cold water and let it soak for about 30 minutes until it softens. Once ready, drain any excess water.
Step 2: Make the Kibbeh Dough
In a food processor, combine the soaked bulgur wheat, ground lamb, 2 chopped onions, Lebanese 7 spice, fresh basil, fresh mint, and sea salt. Process until the mixture is well combined and has a smooth consistency.
Step 3: Prepare the Filling
In a frying pan, heat olive oil over medium heat. Add the diced onions and sauté until they become translucent. Then, add the ground lamb, Lebanese 7 spice, chopped basil, chopped mint, and salt. Cook until the meat is browned and fully cooked. Finally, stir in the toasted pine nuts and set the filling aside to cool.
Step 4: Shape the Kibbeh
With your hands, take a handful of the Kibbeh dough and shape it into a ball. Then, use your fingers to create a hollow center. Fill it with the prepared filling and carefully seal the opening, shaping it back into a football-like form. Repeat this with the remaining dough and filling.
Step 5: Fry the Kibbeh
In a frying pan, heat the neutral-flavored oil over medium heat. Once hot, gently place the Kibbeh in the oil. Fry until they are golden brown and crispy, about 3-5 minutes on each side. Remove and place on paper towels to drain excess oil.
Step 6: Serve and Enjoy
Arrange the Kibbeh on a serving platter. You can serve them hot or at room temperature, alongside a fresh salad or some yogurt dip.
Seasonal Spins
To keep your Kibbeh exciting, consider these seasonal variations:
- Spring: Add fresh peas and mint to the filling for a burst of freshness.
- Summer: Incorporate diced tomatoes and cucumber in the filling.
- Fall: Use ground turkey instead of lamb, and add pumpkin puree for a seasonal twist.
- Winter: Mix in roasted root vegetables for added warmth and flavor.
Avoid These Mistakes
Creating the perfect Kibbeh can be tricky. Here are some common pitfalls to avoid:
- Not soaking the bulgur wheat long enough can result in a gritty texture.
- Overfilling the Kibbeh can cause them to break during frying.
- Using too little seasoning can lead to bland flavors.
- Frying at too high a temperature can burn the outside while leaving the inside undercooked.
Storing Tips & Timelines
If you find yourself with leftovers or want to make Kibbeh ahead of time, here’s how to store them:
- In the Refrigerator: Store cooked Kibbeh in an airtight container for up to 3 days.
- In the Freezer: Freeze uncooked Kibbeh on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.
- Reheating: Reheat cooked Kibbeh in a frying pan over medium heat until warmed through.
Quick Q&A
Can I use beef instead of lamb for this Kibbeh recipe?
Yes, you can substitute ground beef for lamb if you prefer. Just ensure that the seasoning is adjusted to your taste.
What other herbs can I use in Kibbeh?
While basil and mint are traditional, you can also experiment with parsley or cilantro for a different flavor profile.
How can I make Kibbeh vegan?
For a vegan version, replace the meat with a mixture of lentils, nuts, and spices, and use vegetable broth instead of water for the bulgur.
What can I serve with Kibbeh?
Kibbeh pairs wonderfully with a side of Creamy Golden Rice With Spiced Chickpeas or a refreshing salad.
If you love Middle Eastern cuisine, check out these delightful recipes:
Serve & Enjoy
Kibbeh is not just a dish; it’s a celebration of flavors and heritage. Whether you’re enjoying it as an appetizer or a main course, it’s sure to impress your family and friends. Don’t hesitate to get creative with the filling and spices, making this recipe uniquely yours. Happy cooking!
Kibbeh Recipe
Ingredients
Equipment
Method
- Step 1: Prepare the Bulgur Wheat
Start by placing the bulgur wheat in a large mixing bowl. Pour in the cold water and let it soak for about 30 minutes until it softens. Once ready, drain any excess water. - Step 2: Make the Kibbeh Dough
In a food processor, combine the soaked bulgur wheat, ground lamb, 2 chopped onions, Lebanese 7 spice, fresh basil, fresh mint, and sea salt. Process until the mixture is well combined and has a smooth consistency. - Step 3: Prepare the Filling
In a frying pan, heat olive oil over medium heat. Add the diced onions and sauté until they become translucent. Then, add the ground lamb, Lebanese 7 spice, chopped basil, chopped mint, and salt. Cook until the meat is browned and fully cooked. Finally, stir in the toasted pine nuts and set the filling aside to cool. - Step 4: Shape the Kibbeh
With your hands, take a handful of the Kibbeh dough and shape it into a ball. Then, use your fingers to create a hollow center. Fill it with the prepared filling and carefully seal the opening, shaping it back into a football-like form. Repeat this with the remaining dough and filling. - Step 5: Fry the Kibbeh
In a frying pan, heat the neutral-flavored oil over medium heat. Once hot, gently place the Kibbeh in the oil. Fry until they are golden brown and crispy, about 3-5 minutes on each side. Remove and place on paper towels to drain excess oil. - Step 6: Serve and Enjoy
Arrange the Kibbeh on a serving platter. You can serve them hot or at room temperature, alongside a fresh salad or some yogurt dip.
Notes
- Soak the bulgur wheat long enough for a smooth texture.
- Be careful not to overfill the Kibbeh to avoid breaking during frying.
- Adjust seasoning to enhance the flavors.
- Fry at the correct temperature for even cooking.
