If you’re craving a dish that bursts with warm spices, tender textures, and a satisfying crunch, look no further than this Lebanese Spiced Meat Kibbeh Recipe. It’s a cherished Middle Eastern classic that combines finely ground bulgur wheat and spiced meat in a way that’s both comforting and utterly delicious. Whether you fry or bake it, each bite offers a beautiful dance of cinnamon, allspice, and pine nuts wrapped in a perfectly formed torpedo shell. Trust me, once you try this Lebanese Spiced Meat Kibbeh Recipe, it’ll quickly become a go-to for celebrations or cozy family dinners alike.
Ingredients You’ll Need
Getting started with this Lebanese Spiced Meat Kibbeh Recipe is easier than you might think because all the ingredients are straightforward and pack a lot of punch in flavor and texture. Every element here works in harmony to create that signature combination of crispy exterior and juicy, aromatic filling.
- Fine bulgur wheat: This forms the dough’s base, offering a chewy texture that holds everything together beautifully.
- Lean ground beef or lamb: A lean choice ensures the kibbeh isn’t too greasy but still has plenty of meaty richness.
- Small onion, finely chopped: Adds subtle sweetness and moisture throughout both the dough and filling.
- Salt: Essential to balance all those wonderful spices and bring out natural flavors.
- Ground allspice: A key warm spice that gives kibbeh its distinctive aromatic profile.
- Ground cinnamon: Offers just a hint of sweetness and depth, enhancing the meat’s flavor.
- Black pepper: Gives a gentle kick without overpowering the dish.
- Cold water: Needed to bring the dough together to the perfect supple consistency.
- Pine nuts: Toasted in the meat filling for a delicious crunch and nutty flavor contrast.
- Olive oil: Used to sauté the filling and optionally to brush the kibbeh before baking for a golden finish.
- Vegetable oil: For frying, providing that irresistible crispness to the exterior.
How to Make Lebanese Spiced Meat Kibbeh Recipe
Step 1: Soften the Bulgur
Start by rinsing the fine bulgur wheat under cold water, then drain it well. Let it sit for about 10 minutes to absorb moisture and soften up. This step is crucial because it makes the bulgur pliable enough to mix seamlessly with the meat, creating the perfect dough texture that holds kibbeh’s shape without crumbling.
Step 2: Prepare the Dough
In a large bowl, combine the softened bulgur with the lean ground meat, finely chopped onion, salt, ground allspice, cinnamon, and black pepper. Knead this mixture thoroughly, adding cold water little by little until you achieve a smooth, elastic dough. Cover it and pop it into the fridge—chilling helps firm up the dough and makes shaping the kibbeh much easier.
Step 3: Cook the Filling
Heat olive oil in a skillet over medium heat, then gently sauté the finely chopped onion until it softens and releases its sweetness, about three minutes. Add the additional ground meat and cook thoroughly, breaking it into small pieces as it browns. This cooked meat will provide that tender, flavorful center that makes each kibbeh bite so satisfying.
Step 4: Season the Filling
Once the meat is cooked, stir in the pine nuts, ground allspice, cinnamon, salt, and pepper. Continue cooking for 3 to 4 minutes until the pine nuts turn golden and fragrant. This step adds a wonderful toasted nutty crunch that perfectly contrasts the soft dough and seasoned meat.
Step 5: Shape the Kibbeh
With wet hands (this keeps the dough from sticking), take a golf ball-sized piece of dough and gently press it into a thin oval shell. Place 1 to 2 teaspoons of the meat filling in the center, then carefully pinch the edges together and shape the kibbeh into its traditional torpedo form. Don’t rush—this part is a little like sculpting, but the result is completely worth it.
Step 6: Repeat Formation
Keep shaping the remaining dough and filling into kibbeh torpedoes, placing them on a tray ready for frying or baking. This is a great time to chat with friends or family and turn the process into a fun group activity!
Step 7: Deep Fry the Kibbeh
Heat vegetable oil in a deep pan to 350°F. Carefully lower the kibbeh into the hot oil in batches, frying each batch for about 4 to 5 minutes until deep golden brown and crispy. Drain the fried kibbeh on paper towels to remove excess oil, then get ready to savor that incredible crunchy exterior and juicy interior contrast.
Step 8: Bake the Kibbeh
If you prefer a lighter option, preheat your oven to 390°F. Arrange the kibbeh on a parchment-lined baking sheet and brush each piece with olive oil. Bake for 25 to 30 minutes, turning halfway through so they brown evenly and develop a crisp, golden crust without the need for frying.
How to Serve Lebanese Spiced Meat Kibbeh Recipe
Garnishes
Serving this Lebanese Spiced Meat Kibbeh Recipe with fresh garnishes enhances its rich flavors. Try garnishing with a sprinkle of chopped fresh parsley or mint for a burst of freshness and a pop of green. A drizzle of tangy tahini sauce or a squeeze of lemon juice brightens the kibbeh’s warm spices perfectly.
Side Dishes
Complement your kibbeh with traditional Middle Eastern sides such as tabbouleh salad, creamy hummus, or a simple cucumber and tomato salad. These fresh, zesty sides provide a lovely balance to the savory meat and crispy dough, making your meal complete and satisfying.
Creative Ways to Present
For a special occasion, arrange your kibbeh on a platter lined with lettuce leaves and pomegranate seeds for a beautiful color contrast. You can also serve individual kibbeh on small plates with dollops of labneh or garlic yogurt for a sophisticated touch that will impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover kibbeh, store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days, allowing you to enjoy the flavors even after your initial feast.
Freezing
You can freeze uncooked kibbeh by placing them on a tray to freeze individually, then transferring them to a freezer-safe bag or container. They freeze best for up to 2 months and are perfect for when you want to enjoy this Lebanese Spiced Meat Kibbeh Recipe on a busy day.
Reheating
To reheat fried kibbeh, simply warm them in an oven at 350°F for about 10 minutes until heated through and crisp. For baked kibbeh, reheating in the oven helps restore their crunch without drying out the filling. Avoid microwaving if you want to keep the kibbeh crispy.
FAQs
Can I make kibbeh without bulgur wheat?
Bulgur wheat is essential for the classic kibbeh texture and taste. However, some variations use alternatives such as ground rice or cracked wheat, but these will alter the traditional flavor and consistency.
Is it possible to bake kibbeh instead of frying?
Absolutely! Baking kibbeh is a healthier option and still yields a wonderfully crispy exterior. Just brush the kibbeh with olive oil and bake as directed for a golden finish.
Can I use lamb instead of beef?
Yes, lamb is a common choice in Lebanese cooking and adds a rich, robust flavor to this spiced meat kibbeh recipe. Feel free to use ground lamb or a mixture of lamb and beef.
How do I keep the kibbeh from falling apart during frying?
Properly kneading the dough and making sure it’s chilled before shaping helps it hold together. Also, gently lower each kibbeh into hot oil and avoid overcrowding the pan to prevent them from breaking apart.
What makes pine nuts special in kibbeh?
Pine nuts add a delightful crunch and subtle nuttiness that complements the spiced meat filling. Toasting them brings out their flavor, making the filling extra delicious.
Final Thoughts
There’s something truly special about making and sharing this Lebanese Spiced Meat Kibbeh Recipe. It’s a dish that brings warmth, rich aromas, and a satisfying blend of textures to the table, perfect for memorable meals with loved ones. I wholeheartedly encourage you to give this recipe a try—you might find yourself falling in love with Lebanese cuisine all over again.
Print
Lebanese Spiced Meat Kibbeh Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Lebanese
Description
Lebanese Kibbeh is a traditional Middle Eastern dish featuring spiced ground meat and bulgur wheat combined into torpedo-shaped shells, filled with a savory meat and pine nut mixture. This recipe includes instructions for both deep frying and baking the kibbeh for a crispy, flavorful result.
Ingredients
For Dough
- 1 cup fine bulgur wheat
- 1.1 lbs lean ground beef or lamb
- 1 small onion, finely chopped
- 1 tsp salt
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper
- 2 tbsp cold water, as needed
For Filling
- 9 oz ground beef or lamb
- 1 small onion, finely chopped
- 1/2 cup pine nuts
- 1 tbsp olive oil
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
For Frying/Baking
- 2 cups vegetable oil, for frying
- Olive oil, for brushing if baking
Instructions
- Soften Bulgur: Rinse the bulgur wheat in cold water, drain thoroughly, and let it sit for 10 minutes to soften and absorb moisture.
- Prepare Dough: In a large bowl, combine the softened bulgur, lean ground beef or lamb, finely chopped onion, salt, allspice, cinnamon, and black pepper. Knead the mixture thoroughly, adding cold water as needed to create a smooth dough. Cover the dough and refrigerate to firm up.
- Cook Filling: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion until soft, about 3 minutes. Add the ground beef or lamb and cook until browned, breaking up any lumps for even cooking.
- Season Filling: Add pine nuts, allspice, cinnamon, salt, and black pepper to the meat mixture. Cook for an additional 3 to 4 minutes until the pine nuts turn golden brown. Remove from heat and allow the filling to cool slightly.
- Shape Kibbeh: With wet hands, divide the dough into golf ball-sized portions. Flatten each into a thin oval shell, place 1 to 2 teaspoons of the filling in the center, then pinch the edges to seal and form torpedo shapes.
- Repeat Formation: Continue shaping the remaining dough and filling using the same technique until all portions are formed.
- Deep Fry Kibbeh: Heat the vegetable oil in a deep pan to 350°F (175°C). Fry the kibbeh in batches for 4 to 5 minutes, turning occasionally, until they are deep golden brown and crispy. Drain on paper towels to remove excess oil.
- Bake Kibbeh: Alternatively, preheat the oven to 390°F (200°C). Place the kibbeh on a parchment-lined baking sheet and brush them lightly with olive oil. Bake for 25 to 30 minutes, turning halfway through, until they are crisp and golden brown on all sides.
Notes
- Using cold water to knead the dough helps achieve a smooth consistency.
- Wet your hands when shaping kibbeh to prevent sticking.
- You can choose to fry or bake the kibbeh depending on your preference for a richer or lighter dish.
- Pine nuts add a nice crunch and flavor but can be omitted for a nut-free option.
- Kibbeh can be served with yogurt, tahini sauce, or a fresh salad.
