Prep Time
50 mins
Cook Time
1 hr
Total Time
1 hr 50 mins
Kibbeh is a recipe that is popular of Levantine cuisine. It consists of a torpedo-shaped meatball, prepared with ground lamb or beef, wrapped in bulgur or rice, then fried.
Course: Appetizer
Cuisine: Iraqi, Lebanese, Levantine, Syrian
Servings: 6 people
Author: Vera Abitbol
For the crust
  • 2 cups fine bulgur (or burghul)
  • cup fine semolina
  • ¼ lb lamb meat , minced
  • 1 egg white , beaten
  • 1 teaspoon cumin powder
  • ½ teaspoon salt
  • Pepper
For the filling
  • ½ lb lamb meat , minced twice
  • 2 onions
  • 1 bunch parsley
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon (optional)
  • 1 oz. pine nuts
  • 3 tablespoons oil
  • Salt
  • Chili powder
  1. Chop the onions and sauté over low heat in the oil.
  2. Add the meat and cook over high heat for 3 minutes and over medium heat for 15 minutes, uncovered, stirring regularly.
  3. Add spices, mix well, remove from heat and let cool.
  4. Dry roast the pine nuts
  5. Chop the parsley. Add both to the stuffing.
  1. In a bowl, add the bulgur and fine semolina.
  2. Pour 1 cup of boiling water, stir fast and let stand 10 minutes.
  3. With wet hands, add ¼ lb of meat, salt, pepper, spices and egg white.
  4. Blend everything with the hand-blender to get to a fine and malleable dough.
  5. Shaping
  6. It is imperative for this step to have everything at hand: the dough, the stuffing, and a large bowl of water to constantly wet your hands. First, shape small balls of dough the size and shape of an egg.
  7. Using your thumb, dig and flatten the dough in order to get a cone shape. Place the meat inside.
  8. Close kibbeh by rolling it between your hands to form a stick with slightly pointed ends (torpedo-shaped).
  9. Finally, deep-fry kibbehs until they are golden.