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Kibbeh

Name: Kibbeh
Total time: 60 min
Yield: Serves 4
Cuisine: Lebanon
Ingredients: 150g Bulgur; 400g Lamb; 1 Onion; 1 tsp Ground Cumin; 1/2 tsp Ground Cinnamon; 2 tbsp Pine Nuts; As needed Oil for frying; 1 tsp Salt

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐⭐

Ground meat encased in a bulgur-and-spice shell, shaped into torpedoes and fried — the heart of Lebanese cuisine.

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📖 The Story Behind This Dish

Often called Lebanon's national dish, kibbeh is a labor-intensive classic. A paste of bulgur and ground meat forms the outer shell, which is wrapped around a spiced filling of onion and ground meat, then shaped into an oval and fried. The dish is considered a true test of a cook's skill, and a mark of hospitality.

🌆 Where it's eaten: A centerpiece dish at weddings and celebrations, and a labor of love prepared at home over the weekend.

🥕 Ingredients (serves 4)

Bulgur 150g
Lamb 400g
Onion 1
Ground Cumin 1 tsp
Ground Cinnamon 1/2 tsp
Pine Nuts 2 tbsp
Oil for frying As needed
Salt 1 tsp

👩‍🍳 Instructions

Soak the bulgur in water for 30 minutes, then squeeze out the water thoroughly.
Process half the ground lamb with the soaked bulgur, grated onion, and salt in a food processor to make the shell paste.
Sauté the remaining ground lamb with finely chopped onion, cumin, cinnamon, and pine nuts to make the filling.
Flatten a portion of the shell paste in your palm, add filling, and shape into an oval, torpedo-like form.
Deep-fry in 340°F (170°C) oil until golden brown.
Drain and serve.

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