Kibbeh is a classic Middle Eastern dish made from fine bulgur wheat mixed with extra lean ground beef and spices. Kibbeh is shaped into football-like patties and filled with cooked, spiced ground beef, it’s deep-fried to a golden brown, creating a crispy exterior and a tender, moist interior.
A beloved appetizer, it is a staple at Middle Eastern gatherings and celebrations.
It is paired with many Middle Eastern dishes, such as kibbeh yogurt soup, called ‘kibbeh bil labaniyi’ in Arabic, as well as Kishk soup. It also pairs perfectly with lentil soup or vegetable soup.
Recipe Summary
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes (for the filling)
Cuisine: Middle Eastern
Flavor Profile: Savory, spiced (with hints of cumin and paprika)
Texture: Crispy on the outside, tender and moist inside
What is Kibbeh?
Kibbeh is a traditional Middle Eastern dish made from ground meat, bulgur wheat, and spices. It’s commonly fried, baked, or served raw. Known for its savory flavor and crispy-tender texture, it can be filled with seasoned meat, onions, and nuts, making it a versatile and iconic dish in the region.
Ingredients
- Fine Bulgur Wheat: A staple in Middle Eastern cuisine, this cracked wheat absorbs flavors and provides the base for the kibbeh dough.
- Extra Lean Ground Beef: Adds protein and structure while ensuring the dough is smooth and light.
- Minced Onion: Enhances flavor with a mild sweetness and depth.
- Minced Sweet Pepper: Adds subtle sweetness and moisture.
- Water: Used to hydrate the bulgur and adjust the dough’s consistency.
- Salt: Balances and enhances the overall flavor.
- Paprika: Adds a warm, earthy spice with a hint of sweetness.
- Black Pepper: Provides a mild heat and complements the other spices.
- Kibbeh Spice (or 7 Spice + Cumin): A blend of aromatic spices like allspice, cinnamon, and nutmeg, adding complexity to the dough.
- Extra Water: Ensures the dough is smooth and pliable for shaping.
Kibbeh Filling:
- Lean Ground Beef: Forms the savory filling and contrasts with the dough.
- Olive Oil: Used to cook the filling, adding richness and moisture.
- Chopped Onion: Adds sweetness and texture to the filling.
- Salt: Enhances the meat’s natural flavor.
- 7 Spice: A fragrant mix of spices like cinnamon, allspice, and cloves, giving the filling its signature aroma.
- Black Pepper: Adds a mild spiciness.
- Ghee, Butter, or Oil: Adds richness and a hint of nuttiness to the filling.
- Pine Nuts or Slivered Almonds (Optional): Provides a crunchy texture and nutty flavor.
- Pomegranate Seeds (Optional): Adds a tangy sweetness and a pop of color.
How to Make Kibbeh
1: Start making the filling: cook the ground beef with oil, then add spices. When the meat is almost finished, add chopped onion and cook for another few minutes. Add ghee, butter, or oil mix well, then turn off the heat. If you like add pine nuts or silvered almond and pomegranate seeds.
2: Transfer the meat filling to a plate and set it aside to cool down.
3: Start making the dough: wash 2 cups of fine bulgur wheat and use a strainer to drain any excess water. Let it rest for 5 minutes.
4: In a blender or food processor, add 1 small onion, 1 small sweet red pepper, and 2 tbsp of water. Blend until it’s very smooth.
5: After 5 minutes, the bulgur will be fluffy. Add the onion and pepper mix, along with the spices, and mix everything together well.
6: Add the extra lean meat, then knead it between your hands until it’s smooth and well combined.
7: You can transfer the dough to a food processor if you prefer it extra smooth, or you can continue kneading it by hand. add cold water if the dough feels dry and continue kneading till you get a soft and smooth dough.
8: Cover the dough to prevent it from drying out, then start making your kibbeh by hand or using a kibbeh maker.
- You can deep fry the kibbeh right away or place them on a tray and freeze them to use later. Once they are frozen, take out the tray, place them in a freezer-safe bag, and store them in the freezer until you need them.
10. Deep fry the kibbeh in preheated oil on medium heat until they are golden brown.
-The kibbeh can be placed in the freezer and when you need take out before 15 minutes then deep fry.
-Nuts or pomegranate seeds can be added to the filling for optional flavor, with pine nuts being the best option.
-Instead of kneading the kibbeh dough by hand, you can use a good food processor. Just follow the same steps, and you will get a soft kibbeh dough. First, crush the onion and the sweet pepper. Then, add the washed bulgur and spices, mixing until everything is combined. After that, add the meat and mix. If there’s too much dough, take some out and mix little by little until finished. Finally, transfer everything to a bowl and mix, if the dough is dry add a little bit of water and mix.
Cooking in the Airfryer
1. First, preheat your air fryer to 375°F (190°C) for about 5 minutes to ensure even cooking.
2. Next, brush the kibbeh with a thin layer of oil. This helps them become crispy and golden.
3. Then, place the kibbeh in the air fryer basket, leaving space between each piece. This ensures the hot air circulates evenly.
4. After that, cook for 12-15 minutes, flipping the kibbeh halfway through. They should turn golden brown and crispy on the outside.
5. Finally, remove the kibbeh from the air fryer and serve immediately with a side of yogurt or tahini.
Using the air fryer gives the kibbeh a crisp texture with less oil, keeping it both healthier and delicious!
Tips And Tricks
- Hydrate the Bulgur Properly: Wash the bulgur and let it sit to absorb water fully. Drain any excess moisture to avoid soggy dough.
- Knead Thoroughly: Whether by hand or in a food processor, knead the dough until it is smooth and pliable. Add small amounts of cold water as needed to prevent dryness.
- Cool the Filling: Let the meat filling cool completely before stuffing it. Warm filling can make the dough harder to work with.
- Shape with Ease: Use damp hands to shape it smoothly, preventing cracks. For consistent results, try a kibbeh maker.
- Deep Fry Correctly: Fry it in preheated oil over medium heat. Too hot, and the outside will burn before the inside cooks; too cold, and it will absorb oil.
- Work in Batches: Avoid crowding the fryer to ensure even cooking and maintain oil temperature.
- Freeze for Later: Shape the it and freeze on a tray before transferring to a freezer-safe bag. Fry directly from frozen when ready to serve.
- Enhance the Filling: Add pine nuts or pomegranate seeds for added flavor and texture, but toast nuts first for extra crunch.
- Avoid Dough Cracks: If cracks form while shaping, smooth them out with wet fingers or knead the dough slightly with a bit of water.
- Experiment with Spices: Adjust the spice levels in both the dough and filling to match your taste preferences.
- Oil for Hands: Lightly oil your hands when shaping to prevent the dough from sticking.
- If the dough gets dry while making it, just add some cold water and knead again. Add water gradually until you achieve a soft and smooth dough.
- If you don’t know how to shape it, the best way is to use a kibbeh maker. It will result in perfect, thin, smooth, and uniform sizes. Click the link below for the kibbeh maker.
Variations
- Fried Kibbeh (Kibbeh Maklieh): The classic version with a crispy golden crust, filled with spiced meat and optional nuts or pomegranate seeds.
- Baked Kibbeh (Kibbeh Bil Sanieh): A layered dish where the kibbeh dough and filling are spread in a baking dish, baked until golden brown, and served in slices.
- Raw Kibbeh (Kibbeh Nayeh): A delicacy made from raw minced meat, bulgur, and spices, served with olive oil and eaten with flatbread.
- Vegetarian Kibbeh: Replace the meat with a mixture of mashed sweet potatoes, lentils, or chickpeas for the dough and filling, seasoned with traditional spices.
- Stuffed Kibbeh Balls: Instead of frying, stuff kibbeh balls with cheese, caramelized onions, or mashed potatoes for a twist.
How To Store Kibbeh
Refrigerating (Short Term):
- Cooked Kibbeh: Store in an airtight container in the refrigerator for up to 3–4 days. Reheat in an oven or air fryer to maintain crispiness.
- Uncooked Kibbeh: Place in a single layer on a tray, cover with plastic wrap, and refrigerate for up to 24 hours before frying or baking.
Freezing (Long Term):
- Uncooked Kibbeh: Arrange it on a tray in a single layer. Freeze until solid, then transfer to a freezer-safe bag or container. Label with the date, and store for up to 3 months. Fry directly from frozen without thawing.
- Cooked Kibbeh: Let them cool completely, then store them in a freezer-safe bag or container. Reheat from frozen in an oven or air fryer for the best results.
Thawing (If Needed): Remove kibbeh from the freezer 10–15 minutes before frying to slightly soften if you prefer not to fry directly from frozen.
Tips for Freshness:
- Always store kibbeh in airtight containers to prevent freezer burn.
- For reheating, avoid microwaving as it can make the texture soggy. Opt for an oven, air fryer, or skillet for crispier results
Frequently Asked Questions
Yes! Substitute the meat in the dough and filling with ingredients like lentils, chickpeas, mashed sweet potatoes, or pumpkin.
Kibbeh pairs well with yogurt sauce, tahini, fresh salads, pickles, or a side of hummus.
Yes! While beef and lamb are traditional, you can use chicken, turkey, or even fish for unique variations.
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Kibbeh
Equipment
- Kibbeh Maker https://amzn.to/49Roofb
Ingredients
- 2 cups fine bulgur wheat
- 500 grams extra lean groundbeef
- 1 small onion minced
- 1 small sweet pepper minced
- 2 tablespoons water
- 2 teaspoons salt
- 2 teaspoons paprika
- ½ teaspoon black pepper
- 1 tablespoon kibbeh spice or (1 teaspoon7 spice + 2 teaspoon cumin)
- water as needed for kneading the kibbeh dough and for shaping the kibbeh
Kibbeh filling
- 500 grams lean ground beef
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 teaspoon salt or more to taste
- 1 teaspoon 7 spice
- ½ teaspoon black pepper
- 2 tablespoons ghee or butter or oil
- pine nuts or silvered almonds (optional)
- pomegranate seeds (optional)
Instructions
- Start by making the filling: cook the ground beef with oil,then add spices. When the meat is almost done, add chopped onion and cook for another couple of minutes. Add ghee or butter or oil mix well, then turn off the heat. If you like add pine nuts or silvered almond and pomegranate seeds.
- Transfer the meat filling to a plate and set it aside to cool down.
- Start making the dough: wash 2 cups of fine bulgur wheat and use a strainer to drain any excess water. Let it rest for 5 minutes.
- In a blender or food processor, add 1 small onion, 1 small sweet red pepper, and 2 tbsp of water. Blend until it's very smooth.
- After 5 minutes, the bulgur will be fluffy. Add the onion and pepper mix, along with the spices, and mix everything together well.
- Add the extra lean meat, then knead it between your hands until it's smooth and well combined.
- You can transfer the dough to a food processor if you prefer it extra smooth, or you can continue kneading it by hand.add cold water if the dough feels dry and continue kneadingt ill you get soft and smooth dough.
- Cover the dough to prevent it from drying out, then start making your kibbeh by hand or using a kibbeh maker.
- You can deep fry the kibbeh right away or place them on a tray and freeze them to use later. Once they are frozen, take out the tray, place them in a freezer-safe bag, and store them in the freezer until you need them.
- Deep fry the kibbeh in preheated oil on medium heat untilthey are golden brown.
- The kibbeh can be placed in the freezer and when you need take out before 15 minutes then deep fry.
- Nuts or pomegranate seeds can be added to the filling for optional flavor, with pine nuts being the best option.
- Instead of kneading the kibbeh dough by hand, you can use a good food processor. Just follow the same steps, and you will get a soft kibbeh dough. First, crush the onion and the sweet pepper. Then, add the washed bulgur and spices, mixing until everything is combined. After that, add the meat and mix. If there's too much dough, take some out and mix little by little until finished. Finally, transfer everything to a bowl and mix, if the dough dry add little bit of water and mix.
Notes
- Hydrate the Bulgur Properly: Wash the bulgur and let it sit to absorb water fully. Drain any excess moisture to avoid soggy dough.
- Knead Thoroughly: Whether by hand or in a food processor, knead the dough until it is smooth and pliable. Add small amounts of cold water as needed to prevent dryness.
- Cool the Filling: Let the meat filling cool completely before stuffing the kibbeh. Warm filling can make the dough harder to work with.
- Shape with Ease: Use damp hands to shape the kibbeh smoothly, preventing cracks. For consistent results, try a kibbeh maker.
- Deep Fry Correctly: Fry kibbeh in preheated oil over medium heat. Too hot, and the outside will burn before the inside cooks; too cold, and it will absorb oil.
- Work in Batches: Avoid crowding the fryer to ensure even cooking and maintain oil temperature.
- Freeze for Later: Shape the kibbeh and freeze on a tray before transferring it to a freezer-safe bag. Fry directly from frozen when ready to serve.
- Enhance the Filling: Add pine nuts or pomegranate seeds for added flavor and texture, but toast nuts first for extra crunch.
- Avoid Dough Cracks: If cracks form while shaping, smooth them out with wet fingers or knead the dough slightly with a bit of water.
- Experiment with Spices: Adjust the spice levels in both the dough and filling to match your taste preferences.
- Oil for Hands: Lightly oil your hands when shaping to prevent the dough from sticking.
- If the dough gets dry while making the kibbeh, just add some cold water and knead again. Add water gradually until you achieve a soft and smooth dough.
- If you don’t know how to shape kibbeh, the best way is to use a kibbeh maker. It will result in perfect, thin, smooth, and uniform sizes. Click the link below for the kibbeh maker.
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I absolutely love all your recipes, they are so easy and delicious.
Thank you ❤️
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THANK YOU NOHA !!
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THANK YU
Love this recipe! This is the one I always follow, and it turns out amazing.