Prep Time: 45 min
Total Time: 60 min
Yield: 4
Kibbeh is a beloved dish from the Levant, especially popular in Syria, Lebanon, Palestine, and Iraq. In Lebanon, it’s often served raw, while in Iraq, it’s typically baked instead of fried.
The classic version features a mix of bulgur wheat and ground meat, shaped into balls and deep-fried until crisp on the outside and tender inside. They're often stuffed with spiced ground meat, adding rich flavor and texture.
For an extra layer of flavor, serve kibbeh with a creamy lemon-tahini sauce—the nutty tahini complements the savory meat, while the lemon adds a bright, refreshing finish.
Kibbeh
2/3 cup fine bulgur wheat
1/4 cup water
1/2 large onion, chopped
1 1/2 tablespoons 7 Spices
10 ounces lean ground beef
Salt and pepper, to taste
Oil for deep frying
The Filling
1/2 tablespoon olive oil
1/3 large onion, finely chopped
7 ounces ground beef
1/4 cup pine nuts (optional)
1 tbsp 7 spices
Salt and pepper, to taste
Tahini Sauce
1/4 cup tahini paste
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1/4 teaspoon salt
2 tablespoons warm water
1/2 teaspoon Pinch of chili flakes
Tahini Sauce
In a small bow, whisk all the ingredients until smooth.
Add more water to thin the sauce if necessarily and adjust the flavor to your taste.
Kibbeh
In a bow, add the bulgur and water. Set aside and let soak for about 30 minutes.
Meanwhile, to make the filling, add the olive oil to a pan over medium heat. Sauté the onion for about five minutes or until soft.
Add the ground beef to the pan and breaking it up as it cooks.
After the meat is cooked through, add the pine nuts and 7 spices. Stir well and season with salt and pepper. Set the pan aside.
In a food processor, add the soaked bulgur and onion. Process until a paste forms. Add beef and 7 spices to the food processor. Process for about a minute or until well combined. Season with salt and pepper.
Using wet hands, take a small amount of the kibbeh mixture and form it into a ball about the size of a golf ball.
Use your thumb to create a cavity in the center of the ball and form the sides to make a hollow shell.
Place a spoonful of the filling into the cavity and gently seal the opening to form a closed ball.
Repeat with the remaining kibbeh mixture and filling.
Heat the oil in a heavy-bottomed pot to 350°F (175°C).
Fry the kibbeh balls in batches, turning them occasionally until they are golden brown and crispy on all sides.
Remove the kibbeh balls from the oil with a slotted spoon and drain them on a paper towel-lined plate.
Serve hot, with tahini sauce and enjoy!
