In this Kibbeh Recipe video, I’ll take you on a culinary journey to Lebanon and Syria to learn how to make Kibbeh, a beloved dish made with bulgur and minced beef. My easy Kibbeh recipe will show you the step-by-step process to create these savory delights, perfect for snacks or as part of a meal. Whether you call it kibbeh, kibe, kibbe, or kubbeh, this classic Middle Eastern dish is sure to satisfy your taste buds. Join us in the kitchen as we share this traditional Lebanese and Syrian recipe with a modern twist. #KibbehRecipe #LebaneseFood #MiddleEasternCuisine” 🍴🌯
Kibbeh filling ingredients:
8 tbsp olive oil or 2.5 tbsp (30 g) ghee
2 cups (250 g) chopped onions
250 g minced meat (I used top sirloin)
1 tsp salt
1/2 tsp 7 spices
1/4 tsp each:
cinnamon, black pepper and nutmeg
2 tbsp (30 ml) lemon juice
2 tbsp (40 g) pomegranate molasses
1/4 cup (30 g) chopped walnuts
3 tbsp (30 g) pine nuts
1/2 cup (75 g) sour pomegranate seeds
Kebbeh Ingredients:
250 g lean lamb meat. You can also use lean beef (top sirloin)
1/2 cup (65 g) chopped onions
2 cups (320 g) fine brown bulgur #1
2 tsp salt
1 tsp each:
dried mint and dried marjoram
1/4 tsp each:
cinnamon, 7 spices and black pepper
1/2 cup (120 ml ) ice cold water
Kibbeh filling Instructions:
1. In a large pan heat oil or ghee on high heat. Add onions and sauté until softened, stirring occasionally about 5 minutes.
2. Add the meat, salt and spices and stir to combine. Cook until the meat is fully cooked about 3 minutes. Remove from heat and let cool for 10 minutes.
3. Add in the rest of the ingredients and mix together. Set aside.
Kibbeh Instructions:
1. Wash the bulgur many times and drain well. Place in a large mixing bowl. Add salt, herbs and spices, mix together and set aside.
2. Using the food processor ground the meat and onions well about 2 minutes. Add to the bulgur mixture.
3. Mix all ingredients together with your hands for 2 minutes, adding ice cold water to softened the kibbeh.
4. Transfer the kibbeh back to the food processor and process (in two additions) for 1 minute adding little water if needed.
5. Transfer the kibbeh to the large mixing bowl and mix well by hand for 2 more minutes or until you have well combined kibbeh.
6. Divide the kibbeh into pieces as big as you want, mine was 45 g. Using wet hands, take one piece of kibbeh and shape it into an oval ball. With your index finger, poke a hole in the center and gradually hallow the ball out to make a larger hole and thin walls. Fill the hole with enough filling then gather the edges together to seal.
Place the stuffed kibbeh balls on a tray lined with parchment paper. Repeat the stuffing steps for the remaining kibbeh mixture and filling. This recipe yield 17-22 pieces.
7. You can either fry the kibbeh in the air fryer for 20 minutes under 190 degrees or deeply fry them in hot oil in two batches until golden brown about 5 to 6 minutes on each side. Remove from the oil and place on a plate lined with paper towel.