Kibbeh
Fine bulgur, minced lamb or beef and pine nuts come together in this beef — 70 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and blender. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the fine bulgur in cold water, then soak it in fresh cold water for about 15 minutes until softened; drain thoroughly and squeeze out excess moisture by pressing in a fine sieve.
- To make the shell, blend half of the minced meat with one grated onion, the soaked bulgur, half the paprika, the allspice, cinnamon, salt and pepper in a food processor until it forms a smooth, sticky dough; chill it while you make the filling.
- For the filling, finely chop the remaining two onions and fry them in the olive oil over medium heat until soft and golden, about 8 minutes, then add the remaining minced meat and cook until browned and no longer pink, breaking up any clumps.
- Stir the pine nuts, raisins, remaining paprika, salt and pepper into the filling and cook for 2 to 3 minutes more, then set aside to cool slightly.
- With wet hands, take a golf-ball-sized piece of the shell dough, hollow it into a thin-walled shell using your finger, spoon in a little filling, then seal and shape it into a smooth torpedo with pointed ends.
- Heat the frying oil to 175C (350F) and fry the kibbeh in batches for 5 to 6 minutes, turning, until deep golden brown and cooked through with an internal temperature of at least 71C (160F).
- Drain the fried kibbeh on paper towels and serve hot with yogurt or a squeeze of lemon.
You'll use: Frying pan / skillet · Blender · Food processor
Tips & common questions
How long does Kibbeh take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Kibbeh is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Kibbeh Nayyeh.jpg (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.