Making great kibbeh is an art form, and can take a lot of practise to get just right. You have to make sure the kibbeh is crunchy but not too dry.
The casing has to be thin but still substantial enough to balance the filling. The filling should complement the casing without overwhelming it.
When you bite a kibbeh it should be savoury and moderately spiced, never too spicy or bland.
So many things to consider but not impossible to perfect.
The finished kibbeh shouldn't be too big or too small. It should fit into the palm of your hand and you should be able to finish it in a few bites.
The perfect kibbeh will leave you wanting more and more till you can't count how many you've had.
Types of kibbeh
The Lebanese are kibbeh experts which is why it's the national dish.
Essentially kibbeh is a bulgur wheat and meat based dish mixed with lots of different things and prepared in various ways.
This recipe is for individually fried morsels but can also be adapted to kibbeh bil sanieh (Kibbeh in a tray) to which you can find the recipe here.
We also have kibbeh labanieh here, where kibbeh is cooked in a rich garlicky yoghurt sauce. If you're feeling brave you can also try our raw kibbeh nayeh recipe.
The filling
What makes kibbeh so interesting is that the meat is presented two ways with different textures.
The filling shouldn't be too fine or chunky so you can't stuff the kibbeh balls easily. Press the mince meat for the filling down with the back of a spoon to break it apart.
A good amount of onions cooked slowly is needed to provide a sweetness to balance the savouriness.
The more you caramelise them and have patience the sweeter they will be. I always cook them on medium high heat for the first five minutes then turn it down to the lowest heat.
You can do plenty of things while the onions are cooking like prepare the casing.
The spicing of the filling is practically the same as the casing but also has sumac and nuts. I've used walnuts today though you can also use pine nuts, but they are more expensive!
The spices
You can find kibbeh or kamouneh spices in most middle eastern shops. However it is always better to make your own and we at Zaatar and Zaytoun have provided you with full recipes as below.
For the Lebanese seven spice (full recipe here)
- 5 tbsp garam masala or allspice
- 2 tbsp turmeric
- 2 tbsp black pepper
- 2 tbsp cinnamon
- 1 tbsp paprika
- 1 tbsp coriander
- 1 tbsp cumin
- 1 tbsp cayenne pepper
For the kamouneh kibbeh spice mix (full recipe here)
- 2 tbsp cumin seeds
- 1 tbsp dried rose petals
- 1 tbsp black peppercorns
- 2 tsp dried marjoram
- 2 tsp dried basil
- 1 tsp dried mint
- ½ tsp cinnamon
- 1 tbsp 7 spice
- 1 tsp salt
The meat
I use a mix of lamb and beef mince which means its not too fatty but just tender enough though of course you can use whichever meat you prefer.
I use a ratio of 50:50 lamb to beef but you can also do 70:30 depending on which you prefer.
I know some people intentionally add extra lean lamb fat or 'leyeh' but I can't tolerate that taste so no.
How to shape kibbeh
I've made you a shaky video of my mum the pro shaping some kibbeh.
First make an indent in a golf sized ball as you turn the kibbeh. Then once you have a hollow shell, add some filling and close it up by pinching and turning in your hands until smooth.
Once you make your own kibbeh which admittedly needs a good few hours, you will turn your nose up at restaurant made ones which rarely contain the love and effort required to make them this good.
And I don't see the point of those fiddly kibbeh moulds where you have to put them in and press it, and then clean it bla bla. Doesn't seem worth the effort.
Top tips
I like to make lots and lots of kibbeh because its messy and more rewarding when you can freeze several batches to be consumed later.
You can also make any left over casing into 'cheats kibbe' which though has no filling, is also delicious and especially popular with children.
I usually shape these into flat rounds so I know the difference.
My cousin who has a restaurant somewhere in Paris told me the secret to making really great kibbeh is adding a spoon of cornflour to the casing which makes it extra crunchy.
Don't say I don't share my greatest tips with you, but only because I love you 😘
📖 Recipe
Lebanese Kibbe Recipe (Fried Kibbeh Balls)
Classic fried kibbeh balls with a meat and nut filling
Ingredients
For the Kibbe filling:
- 500 g minced meat
- 2-3 onions chopped
- 1 teaspoon 7 spice
- 1.5 tablespoon Kibbeh Spices (Kamouneh Spice Mix)
- ½ teaspoon black pepper
- 1 tablespoon salt
- 1 cup chopped walnuts or pine nuts
- 2 tablespoon sumac
For the Kibbeh casing:
- 1 kilo fine bulgur wheat
- 1 kilo mince meat
- 2 onions
- 1.5 tablespoon Kibbeh Spices
- 1.5 tablespoon cornflour
- 1 teaspoon 7 spice
- ½ teaspoon black pepper
- 1 tablespoon salt
- Sunflower or vegetable oil
Instructions
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Soak the bulgur wheat in enough water to cover and set aside
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To make the filling, sauté the chopped onions in regular olive oil until golden on medium low heat
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Add 500g of minced meat to the onions and cook out the meat on medium high heat
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Add the 7 spice, kamouneh spices, black pepper and salt and use the back of your wooden spoon to break up the meat
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When it is cooked turn off the heat and add the sumac and chopped walnuts. Taste to make any adjustments then cover and set aside
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Drain the bulgur wheat and add to a large bowl. Take out the kilo of meat and prepare food processor
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In several batches, add the bulgur wheat and equal amounts of meat to the food processor and process until it clumps together and starts to roll in the processor bowl.
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Roughly chop 2 onions to go in the food processor along with the 7 spices, kamouneh spices, black pepper and salt. Blitz well
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When you have combined all the meat and bulgur wheat in a bowl, add the blitzed onion spice mix and the cornflour, then bring everything together preferably with your hands
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If it is too dry add a bit of water, you don't want it too loose, sticky or crumbly but so it holds together nicely. If you don't mind tasting a bit of raw meat check a tiny bit for saltiness and adjust as necessary
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Add approx half a cup of sunflower to a small bowl which you can dip your fingers into when shaping the kibbeh to avoid sticking. Clean your table and arrange a workflow with a large clean tray, the sunflower oil, the filling and the casing mix
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Take some casing and roll into golf ball size, indent the middle then hollow out the inside with your index finger turning as you do so until you have a half shell. Add a spoon of filling and close up the casing. Compress well with your hands and shape into classic kibbeh morsels (see video)
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Line up the kibbeh on the tray until you finish the filling
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Deep fry your kibbeh morsels in sunflower or vegetable oil and serve with yoghurt dip
Recipe Video
Recipe Notes
- Roll any leftover casing into flat round 'cheats kibbeh'
- You can also bake these kibbeh balls in yoghurt sauce to make kibbeh labanieh
- Search our site for the full kamouneh spice blend recipe
If you make any of our recipes let us know how it went by giving us a star rating below.
We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a tiktok page.
Other Zaatar and Zaytoun recipes you might like to try:
Angie
These were delicious! Thank you for the recipe.
Anonymous
Perfect cruchy kibbe thank you!
Hana
Seriously the best kibbeh recipe i've tried, it takes time but it's worth it!
alia
great recipe
Boshra
This is a really good recipe for kibbeh
Violet
How do you avoid kibbeh breaking apart while frying
Zaatar
You should avoid turning them too much, only when they have browned on one side.
linda
i tried alot of kibbeh recipes but this one has to be the best
rania
best kibbeh recipe on the internet
Anonymous
What is one kilo in cups?
Katerina
I love this recipe! The addition of walnuts and tangy sumac to the filling made these kibbeh extra special, thanks for the secret tips!
Zaatar
1 kilo bulgur wheat is approximately 4 cups
Zaatar
You are very welcome! xx Z&Z
Maha Youssef
For how long it can be frozen?
Zaatar
Uncooked meat can be kept in the freezer for 3 months
Simone Branigan
I used 4 lbs of lamb fir casing and 1/2 cup of corn flour because my onions were very wet
Taghrid Kreitem
Looks so good. I always make kibbeh for selling and people who buy them love them. I tried making small ones with white cheese and dried mint filling and they are a hit. I also tried minced chicken with onions and sumac for people who don’t eat meat only chicken and they loved it, I make vegetarian kibbeh filled with cabbage, onions , carrots and mushrooms all cut into small pieces and sautéed together and added some walnuts to them and they are delicious
julie SOFONEA
Hi, Can I use medium bulgur, have no fine, and really want to try? Thanks
Zaatar
Of course you can, you could even break it up a little in the food processor beforehand!
Francine
I am so glad to have found your blog. I love Kibbee. I do not know if I will ever make them myself, because 10-15 minutes away I can purchase them--oh, so tasty---I will however make the stuffed grape leaves. I had a co-worker from Lebanon and she and her sister moved to California and I cannot find their address and also her recipe went astray. I used to make them all the time and she even told me that I have been making them more often than she did. Your stuffed grape leaves recipe is the most similar to what I remember hers was, and I have looking online for a long time. I also wanted to mention that the way you form the kibbee is very much like the way the cooks in West Sumatra form their Pempek Kapal Selam (fine dough made from fish and tapioka starch+ seasoning filled with a raw egg). They are then boiled and when done, fried. Served with a spicy, sweet and sour sauce, some kind of noodles, and slice cucumbers. Isn't that interesting? Once again, many thanks for your in-details-explanations and directions---
Zaatar
You are most welcome. We love hearing how important these recipes are for you and your stories behind them! Enjoy the kibbeh and vine leaves or as we say sahtayn! xx
Vonnie
Thank you for sharing your recipe. I plan to make some kibbeh soon. Will share my experience once I've accomplished it.
Zaatar
We would love to hear how it went! xx
joel
Is cornflour the same as corn starch in this recipe?
Omar Jowhar
When looking to freeze these, do you do so before or after frying?
Zaatar
Before, defrost them a little before frying!
N.A.M. CRICHTON
THANK YOU FOR THE AWESOME RECIPES.
Zaatar
You are very welcome 🙂
Marcy Takaya
Loved them good taste
Anonymous
Loved them good taste
Alvar
Nice recipe indeed.
I make mine with no onion so far, and always the 'cheat kibbeh' , despite the fact that I would choose a less negative term, as these (in modesty) 'cheat' can beat any arab restaurant in town, and we have quite a few!
I also always used sumak, which adds a special thing.
I loved the mix, with orange in it, I'm sure I will try that.
Thanks for sharing it.
Fatima
This was so helpful thank you
Linda
Great recipe. It’s similar to how I make mine, but the addition of the cornstarch really added crunch! Just curious, are the walnuts a traditional Lebanese ingredient? I’ve been making/eating kibbe for 30 years and have only ever used/eaten snoobur (pine nuts).
Zaatar
Yes you can either use walnuts or pine nuts!
Susan Abu Haija
My Kibbe is too wet to fry. What is the best way to dry it, so I can fry it?
Ramadan Karim, InshAllah
Susan
Zaatar
Add a little bulgur wheat or cornflower
Yassir
Best kibbeh recipe on the Internet
MrsPeel
great recipe for kibbeh! my family came from Syria to South America and my grandma and my mum put pomegranate seeds sometimes, and these days (my mum is 86!) she uses one of those meat manual machines that are for mincing meat but have the attachments to make the casing faster (she used to do Arabioc catering for parties ) I cannot express with words how happy I am to have found your blog, great recipes and marvellously explained. Only thing here is, I can't find the video?
Altaf
There’s no better recipe than this one I tried many and this is the best
nehad
You are the master of kibbeh, just like my mum and teta thanks so much
Amy
Winner! Winner! Kibbeh Dinner! ..and now for a repeat..
Nina
I dream about kibbeh like this all the time
Susan
love, Love, LOVE this recipe!! I admit the kamouneh was a bit tedious to put together, but i made a huge batch and froze as advised; i'll be using that with a lot of things this winter. I learned to make kibbeh from my Palestinian boss when i worked in a Middle Eastern restaurant, but he dialed down the spiciness for boring, midwest-american palates; this is so much more piquant and complex. I used lamb throughout, since that's what i have; the seasoning is a lovely complement.
My store no longer carries fine bulghur, only coarse, and my blender wants to take it all the way to flour no matter how carefully i pulse, so the grind was not exactly uniform, but it helped. I bumped up the cornflour/starch a bit, but found it still a bit too loose to shape easily. Putting the "dough" in the fridge for about an hour, then taking out a small batch at a time, solved the problem, and they cooked up crisp, sturdy and perfect!
Joe
This was the best kibbeh recipe, big thanks for zaatar & zaytoun.
Najjar
Beitunia Chicago loves it. Good job.