Kibbeh: Crispy Lebanese Bulgur and Lamb Shells Worth Every Minute

⏱ Prep: 45 min 🔥Cook: 30 min 👤Makes: 20–24 pieces 🌿Version: Fried or Baked

Kibbeh recipe is the dish that defines Lebanese cooking more than any other Lebanon’s national dish, the food served at every celebration, every family gathering, every Sunday table from Beirut to the Lebanese diaspora worldwide. A shell of fine bulgur wheat kneaded with lean ground lamb, onion, fresh mint and warm spices shaped into a football, hollowed out and stuffed with a filling of spiced ground beef, caramelized onions and toasted pine nuts, then deep fried until shatteringly golden outside and perfectly spiced inside. Or pressed into a baking dish in two layers with the filling in between kibbeh bil sanieh scored into diamonds and baked until the top is golden and the filling is fragrant. Both versions. Both essential. Both in this recipe.

The word kibbeh comes from the Arabic root meaning “to form into a ball.” It is the national dish of both Lebanon and Syria and has been made in the Levant for centuries. I made it by hand with a Lebanese family in the Bekaa Valley and understood immediately why this is the recipe passed from grandmother to granddaughter without ever being written down.

What you need

For the kibbeh shell (outer dough)

• 1½ cups (240g) fine bulgur wheat, #1 fine bulgur only. Medium or coarse bulgur does not absorb water fast enough and produces a grainy, heavy shell. Rinse under cold water, then soak in cold water for 10 minutes. Drain completely and squeeze out every drop of excess water in a clean kitchen towel, the bulgur must be as dry as possible.
• 1 lb (450g) lean ground lamb, 90–95% lean. The shell uses very lean meat fat in the shell makes it heavy and prevents it from crisping properly. Lean ground beef works as a substitute.
• 1 small yellow onion, very finely grated, grate directly into the bowl to capture all the juice
• ¼ cup fresh mint leaves, very finely chopped, fresh only. Adds the specific herby brightness that identifies Lebanese kibbeh.
• 2 tablespoons fresh basil leaves, finely chopped, optional but traditional in many Lebanese versions
• 1½ teaspoons Lebanese 7 spice (baharat), the defining spice of kibbeh. Available at Middle Eastern grocery stores and Amazon. See sfeeha recipe for homemade substitute.
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2–3 tablespoons ice water, added only if the dough is too dry to hold together. Keep ice water nearby throughout the shaping process.

For the hashweh filling

• 1 lb (450g) lean ground beef, or ground lamb. The filling uses a different meat from the shell beef and lamb together create a more complex flavor than either alone.
• 1 large yellow onion, finely diced
• 2 tablespoons olive oil
• ½ cup (70g) pine nuts, toasted until golden in a dry pan before adding. Toasted pine nuts add a specific buttery crunch that raw pine nuts cannot replicate. Substitute: toasted walnuts or slivered almonds.
• 1½ teaspoons Lebanese 7 spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• 1 tablespoon pomegranate molasses, optional but deeply recommended, adds a specific sweet-tart depth to the filling that elevates it significantly
• Salt and black pepper to taste

For frying and serving

• Vegetable oil for deep frying, 3 inches depth. For the baked version: 3 tablespoons olive oil for brushing.
• Plain yogurt or labneh, for serving alongside
• Fresh mint leaves and lemon wedges

The method

1. Make the hashweh filling first. Heat olive oil in a wide skillet over medium heat. Add the diced onion and cook 8–10 minutes until golden and caramelized. Add the ground beef and break it down completely, cooking 8–10 minutes until no pink remains and the mixture is completely dry, no moisture left in the pan. Add the 7 spice, cinnamon, allspice, pomegranate molasses, salt and black pepper. Stir well and cook 2 more minutes. Remove from heat. Fold in the toasted pine nuts. Taste and adjust seasoning. Cool completely, warm filling tears the kibbeh shell during shaping.The filling must be completely dry and completely cool before using. Make it ahead and refrigerate, it keeps 2 days and actually improves overnight.
2. Make the kibbeh dough. Rinse the fine bulgur under cold water. Soak in cold water for 10 minutes. Drain in a fine-mesh strainer, pressing firmly. Transfer to a clean kitchen towel and squeeze out every last drop of moisture, this step determines the texture of the shell. In a large bowl combine the squeezed bulgur, lean ground lamb, grated onion with its juice, fresh mint, basil, 7 spice, cinnamon, cumin, salt and black pepper. Knead with your hands for 8–10 minutes until the mixture is completely smooth, cohesive and resembles a firm dough. If it feels too dry and crumbles, add ice water one tablespoon at a time.The dough should be smooth enough to shape without cracking and firm enough to hold its shape. Refrigerate for 15–20 minutes if it feels too soft to shape, the cold firms up the fat and makes handling easier.
3. Shape the kibbeh, fried football version. Keep a bowl of ice water nearby throughout shaping, wet hands prevent the dough from sticking. Take a golf-ball sized portion of dough (roughly 2 oz/55g). Roll into a smooth ball between wet palms. Press your thumb through the center to create a hollow. Rotate the ball around your thumb while pressing the walls outward to create an even shell about 5mm thick, like a hollow egg. Fill with 1 tablespoon of the cooled hashweh. Pinch the opening closed and roll back into a smooth elongated football shape with pointed ends. Refrigerate shaped kibbeh for 20 minutes before frying.The first three are always the hardest. By the eighth, the shaping becomes rhythmic. Keep the walls even thickness, thin spots crack during frying and filling escapes.
4. Fry the kibbeh. Heat oil in a heavy pot to 350°F (175°C). Fry 4–5 kibbeh at a time, do not crowd. Fry 5–7 minutes, turning gently every 2 minutes, until deep golden brown all over. Drain on paper towels. Serve immediately.If a kibbeh cracks during frying and the filling leaks into the oil, the oil will splatter aggressively, use a splatter guard. Fish out the broken kibbeh immediately.

The baked version, kibbeh bil sanieh

Kibbeh bil sanieh is the easier, faster, equally delicious tray-baked version, no shaping required and ready to serve 8–10 people from one dish. Preheat oven to 375°F (190°C). Brush a 9×13-inch baking dish with olive oil. Divide the kibbeh dough in half. Press the first half evenly into the bottom of the dish in a smooth, even layer, wet your hands frequently. Spread all of the cooled hashweh filling evenly over the first layer. Press the second half of the kibbeh dough evenly over the filling. Score the top into diamonds with a sharp knife, cut all the way through to the bottom. Press a pine nut into the center of each diamond. Drizzle generously with olive oil. Bake at 375°F for 35–40 minutes until the top is deep golden brown and the edges are pulling away from the sides of the dish. Rest 10 minutes before serving.

What I learned making this

Ice water is the most important tool in kibbeh-making and the one most recipes mention briefly without explaining why. The kibbeh dough contains fat from the lamb, and fat softens as your hands warm it during shaping, making the dough progressively stickier and harder to work with. Ice water keeps both your hands and the dough cold throughout the process, which keeps the fat firm and the dough workable. Wet hands also prevent the dough from sticking to your palms and tearing as you shape. Keep the bowl of ice water beside you and dip your hands every 30–60 seconds throughout shaping. This single habit is the difference between kibbeh that shapes smoothly and kibbeh that tears and frustrates.

Serve with

Fried kibbeh is served with cold labneh or plain yogurt alongside the cool creaminess against the hot crispy shell is the classic Lebanese combination. On a full Lebanese mezze spread alongside hummus, tabbouleh and warm pita it is the centerpiece that everything else supports. For the full Lebanese table, every spread, every salad, every bread, the complete Lebanese recipes collection has everything.

Add kibbeh to your weekly meal planner, make a double batch, fry half immediately and freeze the rest uncooked for up to 3 months. And for more recipes, follow us on Pinterest.

Kibbeh

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Claire Bennett
• Total Time: 75 minutes
• Yield: 20–24 pieces 1x
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

A delicious Lebanese dish made of fine bulgur wheat and ground meat, shaped into footballs and stuffed with a spiced filling.

---

Ingredients

Scale 1x2x3x

• 1½ cups (240g) fine bulgur wheat
• 1 lb (450g) lean ground lamb
• 1 small yellow onion, very finely grated
• ¼ cup fresh mint leaves, very finely chopped
• 2 tablespoons fresh basil leaves, finely chopped (optional)
• 1½ teaspoons Lebanese 7 spice
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2–3 tablespoons ice water
• 1 lb (450g) lean ground beef or lamb (for filling)
• 1 large yellow onion, finely diced
• 2 tablespoons olive oil
• ½ cup (70g) pine nuts, toasted
• 1½ teaspoons Lebanese 7 spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• 1 tablespoon pomegranate molasses (optional)
• Vegetable oil for deep frying
• 3 tablespoons olive oil (for baking version)
• Plain yogurt or labneh (for serving)
• Fresh mint leaves and lemon wedges (for serving)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the hashweh filling first. Heat olive oil in a skillet over medium heat. Add the diced onion and cook 8–10 minutes until golden.
2. Add the ground beef, breaking it down, and cook until no pink remains, about 8–10 minutes. Stir in spices and pine nuts; cool completely.
3. Prepare the kibbeh dough by rinsing bulgur and soaking for 10 minutes. Drain and squeeze out moisture.
4. Combine bulgur with lamb, onion, and spices. Knead until smooth. Refrigerate if too soft.
5. Shape the kibbeh by taking a portion of dough, forming a hollow ball, filling, and sealing it.
6. Heat oil to 350°F (175°C) and fry kibbeh for 5–7 minutes until golden brown.
7. For the baked version, preheat oven to 375°F (190°C). Press half the dough in a baking dish, top with filling, cover with remaining dough, score, and bake for 35–40 minutes.

Notes

Keep ice water nearby while shaping to prevent the dough from sticking. Serve with yogurt or labneh.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Frying or Baking
• Cuisine: Lebanese

Nutrition

• Serving Size: 1 piece
• Calories: 220
• Sugar: 1g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 45mg