Recipe By Ron Shepherd
Rating
Published Jun 13th
Prep 20m Cook 12m Additional - Ready In 32m
Servings 12 servings Calories 159.3

Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste.

Recipe Ingredients

  • ⅓ cup medium coarse bulgur
  • 1 cup fresh mint leaves
  • 1 large onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ½ pounds lean ground lamb
  • 3 tablespoons olive oil

Cooking Directions

  1. 1 Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
  2. 2 Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
  3. 3 Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

Nutrition Facts

  • Calories 159.3
  • Carbohydrate 7.4 g
  • Cholesterol 38 mg
  • Fat 9.6 g
  • Fiber 1.7 g
  • Protein 10.9 g
  • Saturated Fat 3.4 g
  • Sodium 227.9 mg
  • Sugar 0.6 g

Chef's Notes

Kibbeh can also be baked in the oven. Preheat oven to 350 degrees F (175 degrees C). Press the lamb mixture evenly 3/4 to 1 inch thick into an 8x8 inch pan. Drizzle 3 tablespoons olive oil over the top. Bake in preheated oven until the top is light brown, 35 to 40 minutes depending on thickness. Cool, cut into diamond pieces while still in the pan, and serve.

Reviews

  1. Being Lebanese and this one of our national dish, we use fine burghul and we add some ground marjoram to the meat mixture.... And we serve it with youghurt mixed with chopped cucumber or green salad.
  2. WOW! This was so good. Don"t change a thing.
  3. Just took this out of the oven and sampled.....it is delicious! I pressed it into a pan and baked it as instructed. It held together well. I do find the allspice a little overpowering for my taste so I may cut it back a little bit next time. This tastes very similar to the Kibbeh - Read more ...
  4. I made this for my Lebanese paramour who said this was the best kibbeh he had had in the states. The recipe is perfect as-is and way easy.
  5. Hubby gives this recipe a definite 5 stars! I finally realized why I can't get my Lebanese husband to care for any meatloaf recipes - after eating kibbeh no meatloaf can compare! Only addition I would make is 1/2 c. or so of pine nuts (sold in small bags in the baking aisle with other - Read more ...
  6. I was surprised to find a recipe for kibbeh here... it's very similar to my recipe which is also very popular in Brazil. I finally found bulgur CAN be found here and the first thing I made was kibbeh. My recipe takes toasted pine nuts (about 1/2 cup) mixed in and you can place the - Read more ...
  7. it was perfect! I made it with low-fat minced beef and did not add any oil baked it and it was still really good. I also added more bulgur and spices (bit of cinammon clove of garlic ginger powder and cayenne pepper). For a dip I mixed 1/2 cup of yogurt 2 tbsp of tahini - Read more ...
  8. Thank you so much for this recipe it was absolutely wonderful. I had been looking for a recipe for baked kibi (kibbeh) for a while now and this one was the closest to perfect I could find. The only thing that i changed and it is a personal taste thing is added more bulgar and - Read more ...
  9. This was AWESOME!! I had been wanting to make kibbeh for a long time. When I was studying in Mexico I found that there were quite a few middle eastern restaurants and this dish was very popular. In the US it seems not many people have heard of it. I liked the fact that the - Read more ...
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