Kibbee Lebanese Style

Kibbee Lebanese Style

MikeP 1

"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."


45 m servings 417 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  • Prep

  • Cook

  • Ready In

  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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Your rating



  1. 14 Ratings


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.

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 y...

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...

This was the perfect recipe to get me started making a Lebanese meal. Our favorite restaurant when we lived in Arlington, VA was the Lebanese Taverna. I followed the recipe exactly but did for...

Delicious combination of spices. I only had ground sirloin in the house so I substituted this for the lamb. YUM. I also served with yogurt and a traditonal tabouli salad.

Very easy to make and very tasty. Thank you

Made these for a BBQ and they were a big hit. Served them with tabouleh salad and mint and yoghurt dressing, in pita bread pockets. Excellent.

My family liked these, but they were a lot of work. Not good for my busy life.

This was really quick, simple, and really very good. I actually grilled the kabobs rather than bake them and they were wonderful. I followed the ingredient list with the exception of adding garl...