Middle Eastern Kibbeh
Featured in Allrecipes Magazine

Middle Eastern Kibbeh

28
Ron Shepherd 10

"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."

Ingredients

32 m servings 159 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  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. 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. 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.

Footnotes

  • Cook's Tip
  • 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.
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Reviews

28
  1. 36 Ratings

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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 k...

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 additio...

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 popu...

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. Th...

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, ginge...

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 tas...

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 s...

WOW! This was so good. Don"t change a thing.

Easy to make and the family enjoys! Served it with a green salad, and fried flat bread with Raita sauce, Tzatziki sauce and Hummus to choose from. Everyone is happy! Thanks for sharing!