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Kibbeh Recipe
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Kibbeh or kibbe made of bulgur or rice and chopped meat. The best-known variety is a torpedoshaped fried croquette stuffed with minced beef or lamb. Other types of kibbeh may be shaped into balls or patties, and baked or cooked in yogurt. Kibbeh is a popular dish in Levantine cuisine. It is widespread in Syria, Lebanon, Jordan, Iraq, Egypt (where it is called koubeiba), Israel, the Palestinian Territories, the Arabian Peninsula, and several Latin American nations which received part of the Syrian and Lebanese diaspora during the early 20th century, such as Brazil, Colombia, Cuba, Haiti, Honduras or Mexico. Ingredients 2 lbs superfine ground beef or lamb sirloin 1 cup dry bulgar No. 1 1 cup chopped onion 2 basil leaves 3 tbs Dede's Kibbeh Spice 2 tsp salt Stuffing: 1 lb ground beef or lamb 1 cups chopped onion 1/2 cup sliced almonds or pine nuts 1 tsp Dede's 7 spices 1 tsp salt 2 tbs olive oil Kibbeh Seasoning: 1 tsp allspice 1 tsp ground cumin 1 tsp ground corriander 1 tsp nutmeg 1 tsp black pepper 1/2 tsp ground clove 1/2 tsp cayenne pepper 1/2 tsp cinnamon 1 tsp dried sage Directions For the Kibbeh dough, rinse the burgul in water and pour off the water but leave some excess for the burgul to soak up, let it sit for about 1-2 hours. In a food processor combine the burgul, meat then remove. Next in the food processor blend the onion, and basil, place in the bowl with the burgul and meat. Add the kibbeh seasoning and salt and kneed the ingredients until well combined for about 3 minutes. For the stuffing, in a pan on medium heat add 2 tablespoons of oil then add the meat and stir until mostly cooked, then add the onions, salt nuts and seasoning and cook until lightly browned and well combined. Next you can shape the kibbeh into balls or footballs and stuff them with the stuffing and fry them in vegetable oil or make kibbeh in a greased baking pan and cook in the oven at 350- 400 degrees for about 35-40 minutes or until golden brown. Serve kibbeh with salad, yogurt or tzatziki sauce. Check out my video for better instructions on how to shape and present the kibbeh.

Kibbeh Recipe

Total Time:
Prep Time:
Cook Time:
Yield: 4-6
Level: Hard

Ingredients

Stuffing:

  • 1 lb ground beef or lamb
  • 1 cups chopped onion
  • 1/2 cup sliced almonds or pine nuts
  • 1 tsp Dede's 7 spices
  • 1 tsp salt
  • 2 tbs olive oil

Kibbeh Seasoning:

  • 1 tsp allspice
  • 1 tsp ground cumin
  • 1 tsp ground corriander
  • 1 tsp nutmeg
  • 1 tsp black pepper
  • 1/2 tsp ground clove
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • 1 tsp dried sage

Directions

For the Kibbeh dough, rinse the burgul in water and pour off the water but leave some excess for the burgul to soak up, let it sit for about 1-2 hours. In a food processor combine the burgul, meat then remove. Next in the food processor blend the onion, and basil, place in the bowl with the burgul and meat. Add the kibbeh seasoning and salt and kneed the ingredients until well combined for about 3 minutes.

For the stuffing, in a pan on medium heat add 2 tablespoons of oil then add the meat and stir until mostly cooked, then add the onions, salt nuts and seasoning and cook until lightly browned and well combined.

Next you can shape the kibbeh into balls or footballs and stuff them with the stuffing and fry them in vegetable oil or make kibbeh in a greased baking pan and cook in the oven at 350- 400 degrees for about 35-40 minutes or until golden brown. Serve kibbeh with salad, yogurt or tzatziki sauce. Check out my video for better instructions on how to shape and present the kibbeh.
Kibbeh Recipe
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Ingredients

Stuffing:

  • 1 lb ground beef or lamb
  • 1 cups chopped onion
  • 1/2 cup sliced almonds or pine nuts
  • 1 tsp Dede's 7 spices
  • 1 tsp salt
  • 2 tbs olive oil

Kibbeh Seasoning:

  • 1 tsp allspice
  • 1 tsp ground cumin
  • 1 tsp ground corriander
  • 1 tsp nutmeg
  • 1 tsp black pepper
  • 1/2 tsp ground clove
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • 1 tsp dried sage

Directions

For the Kibbeh dough, rinse the burgul in water and pour off the water but leave some excess for the burgul to soak up, let it sit for about 1-2 hours. In a food processor combine the burgul, meat then remove. Next in the food processor blend the onion, and basil, place in the bowl with the burgul and meat. Add the kibbeh seasoning and salt and kneed the ingredients until well combined for about 3 minutes.

For the stuffing, in a pan on medium heat add 2 tablespoons of oil then add the meat and stir until mostly cooked, then add the onions, salt nuts and seasoning and cook until lightly browned and well combined.

Next you can shape the kibbeh into balls or footballs and stuff them with the stuffing and fry them in vegetable oil or make kibbeh in a greased baking pan and cook in the oven at 350- 400 degrees for about 35-40 minutes or until golden brown. Serve kibbeh with salad, yogurt or tzatziki sauce. Check out my video for better instructions on how to shape and present the kibbeh.


Kibbeh or kibbe made of bulgur or rice and chopped meat. The best-known variety is a torpedoshaped fried croquette stuffed with minced beef or lamb. Other types of kibbeh may be shaped into balls or patties, and baked or cooked in yogurt. Kibbeh is a popular dish in Levantine cuisine. It is widespread in Syria, Lebanon, Jordan, Iraq, Egypt (where it is called koubeiba), Israel, the Palestinian Territories, the Arabian Peninsula, and several Latin American nations which received part of the Syrian and Lebanese diaspora during the early 20th century, such as Brazil, Colombia, Cuba, Haiti, Honduras or Mexico.