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Kibbee Lebanese Style

Kibbee Lebanese Style

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
MikeP

MikeP

Simple Lebanese style lamb kibbee. It's a traditional basic recipe. Kibbee is to Middle Eastern cooking what a meatball is to Italian cooking. If you can not make it, stay out of the kitchen. I am not Lebanese by the way, but worked for 2 decades in a restaurant serving this type of food. I am actually Ukrainian.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
  2. Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
  3. Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
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Reviews

Mel
11

Mel

12/24/2009

Personally, this is one of my most favorite - eaten tartare. While I know raw meat can be dangerous, if you have the stomache, this dish is wonderful!! Raw or cooked.

ROLLERSGIRLY
9

ROLLERSGIRLY

5/13/2010

My Lebanese grandma taught me how to make the classic fried football shaped kibbeh, and while delicious, they were time consuming! This is so much easier and tastes just as delicious. I made a yogurt mint sauce to go with them. Yum!!

Danielle
6

Danielle

1/11/2010

Thank you so much for sharing this recipe! This was the most moist kibbee my family has ever had! I ended up baking it for 32 minutes. All the flavors were there. My only suggestion is that it needs more salt to bring all those wonderful flavors out. I served this with plain non-fat yogurt and pita. Super easy to prepare. My husband is ecstatic that he'll no longer have to wait to eat this dish at his parents' house now that I can make it!

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