Middle Eastern Kibbeh Recipe
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Middle Eastern Kibbeh

By: Ron Shepherd  
"Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste."

Rating: This weblink has been rated 10 times with an average star rating of 4.7 Read Reviews (9)

Rate/Review | 453 people have saved this

What to Drink?

Wine Syrah
Prep Time:
20 Min
Cook Time:
12 Min
Ready In:
32 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2/3 cup medium coarse bulgur
  • 1 cup fresh mint leaves
  • 1 large onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds lean ground lamb
  • 3 tablespoons olive oil

Directions

  1. Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
  2. Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
  3. Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

Footnotes

  • Cook's Tip
  • Kibbeh can also be baked in the oven. Preheat oven to 350 degrees F (175 degrees C). Press the lamb mixture evenly 3/4 to 1 inch thick into an 8x8 inch pan. Drizzle 3 tablespoons olive oil over the top. Bake in preheated oven until the top is light brown, 35 to 40 minutes depending on thickness. Cool, cut into diamond pieces while still in the pan, and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 159 | Total Fat: 9.6g | Cholesterol: 38mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by SONIAEDGAR 
I was surprised to find a recipe for kibbeh here... it's very similar to my recipe which is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2008 by DeusaCozinheira 
This was AWESOME!! I had been wanting to make kibbeh for a long time. When I was studying in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2008 by Aaron 
Thank you so much for this recipe, it was absolutely wonderful. I had been looking for a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2009 by Alice 
I made this for my Lebanese paramour, who said this was the best kibbeh he had had in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2009 by zamfam Supporting Member (Click to learn more about Supporting Membership)
Hubby gives this recipe a definite 5 stars! I finally realized why I can't get my Lebanese... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2009 by ScottFamily 
I made these last night and we really enjoyed them - we served them with the couscous and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2008 by new_cook 
it was perfect! I made it with low-fat minced beef and did not add any oil, baked it, and it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2009 by chavaleh 
The taste was good, but I had a very hard time getting them to not fall apart while cooking.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2009 by M. le Fay 
This is a great recipe! I subbed toasted pine nuts for the mint, and baked them in the oven,... MORE

 
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