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Homemade Kibbeh Recipe photo

Kibbeh Recipe

This Kibbeh is a Middle Eastern delight! A perfect blend of bulgur wheat and ground lamb, seasoned with fresh herbs and spices.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Kibbeh Dough:
  • 1 cup cold water
  • 2 cups bulgur wheat
  • 1 pound ground lamb
  • 2 pieces yellow onions peeled and roughly chopped
  • 1 tablespoon Lebanese 7 spice
  • 15 leaves fresh basil
  • 15 leaves fresh mint
  • 2 teaspoons sea salt
  • 2 tablespoons olive oil
For the Filling:
  • 1 pound ground lamb for filling
  • 2 tablespoons Lebanese 7 spice for filling
  • 2 tablespoons chopped fresh basil for filling
  • 2 tablespoons chopped fresh mint for filling
  • to taste salt
  • ½ cup toasted pine nuts
  • Neutral-flavored oil for frying

Equipment

  • Mixing bowls
  • Food processor
  • Frying Pan
  • Measuring cups and spoons
  • Sharp knife
  • Serving Platter

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.