Kibbeh is the soul of Lebanese cuisine: a blend of bulgur and ground meat seasoned with oriental spices, fried until golden. Its crispy exterior and tender interior make it an irresistible classic for any occasion.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 200 g fine bulgur
- 400 g ground lamb or beef
- 1 large white onion
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp kibbeh spice blend (or paprika + allspice)
- Salt and black pepper to taste
- Sunflower oil for frying (as needed)
- Fresh parsley and Greek yogurt for serving
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 10 min
Hydrate the fine bulgur with boiling water covered for 10 minutes. Drain forcefully and squeeze dry with a clean cloth; the dry texture prevents the dough from falling apart during frying.
- Step 2 Mix 5 min
Dice the onion finely and sauté in olive oil for 3 minutes until translucent. Mix with ground meat, cumin, spices, salt, and pepper; knead for 2 minutes until a uniform paste forms.
- Step 3 Assemble 15 min
Wet your palms with cold water and take 40 g portions. Shape compact ovals without cracks; even pressure guarantees they will not split during cooking.
- Step 4 Pan 5 min 175 °C
Heat deep oil in a tall pan to 175 °C and test with a small dough piece. Fry in batches of 4 for 4-5 minutes turning gently until evenly golden.
- Step 5 Cool 2 min
Remove kibbeh with a slotted spoon and place on paper towels for 2 minutes to drain excess. Serve hot with tahini sauce, chopped parsley, and plain Greek yogurt.
- Step 6 Serve 5 min 180 °C
To preserve the crispy texture, reheat in an air fryer or oven for 5 minutes at 180 °C. Avoid the microwave because it softens the bulgur and destroys the signature crunch.