Kibbeh – Lebanon’s National Dish of Flavor and Tradition

Kibbeh – Lebanon’s National Dish of Flavor and Tradition

Kibbeh is one of Lebanon’s most iconic and beloved dishes, known for its unique blend of ground meat, bulgur wheat, and aromatic spices. This dish showcases the depth and warmth of Lebanese cuisine, often served during family gatherings, holidays, and special occasions. Shaped into balls, patties, or even baked as a casserole, Kibbeh offers a satisfying bite that is crisp on the outside and tender inside. Thanks to Cookpad and the creativity of Home Cook worldwide, Kibbeh has become a popular choice for food recipes in kitchens everywhere, allowing home cooks to explore the rich culinary heritage of the Middle East.

Kibbeh is incredibly versatile—whether fried, baked, or served raw (Kibbeh Nayyeh), it adapts beautifully to different tastes and preferences. The mixture of minced meat, usually lamb or beef, combined with soaked bulgur, onions, and spices like allspice and cinnamon, creates a complex yet comforting flavor. Many Home Cook worldwide find Kibbeh an excellent introduction to Middle Eastern food recipes, as it brings together simple ingredients in a way that feels both rustic and refined.

Classic Lebanese Kibbeh Recipe

Ingredients:

For the Kibbeh dough:

• 500 g fine bulgur wheat
• 500 g minced lamb or beef
• 1 large onion, finely grated
• 1 tsp allspice
• 1/2 tsp cinnamon
• 1 tsp salt
• 1/2 tsp black pepper

For the filling:

• 300 g minced lamb or beef
• 1 onion, finely chopped
• 50 g pine nuts (optional)
• 1 tbsp olive oil or ghee
• 1/2 tsp allspice
• Salt and pepper to taste

For frying (optional):

• Vegetable oil

Method:

1. Prepare the bulgur:
   Soak the bulgur in cold water for 20 minutes. Drain well and squeeze out any excess water.
2. Make the Kibbeh dough:
   In a large bowl, combine the soaked bulgur, minced meat, grated onion, allspice, cinnamon, salt, and pepper. Knead thoroughly until the mixture is smooth and pliable.
3. Prepare the filling:
   In a pan, heat olive oil or ghee over medium heat. Add onions and cook until translucent. Add minced meat, allspice, salt, and pepper. Cook until browned. Stir in pine nuts if using.
4. Shape the Kibbeh:
   Take a portion of the Kibbeh dough, form it into a ball, then shape it into an oval with a hollow center. Fill with a spoonful of the meat mixture and seal carefully. Repeat until all the mixture is used.
5. Cook the Kibbeh:
   You can fry the Kibbeh in hot oil until golden brown, bake at 180°C (350°F) for 25–30 minutes, or enjoy raw (Kibbeh Nayyeh) if using very fresh ingredients.
6. Serve:
   Enjoy warm with a side of yogurt, salad, or a squeeze of lemon.

FAQs about Kibbeh

1. Can I use beef instead of lamb for Kibbeh?
Yes! Many Home Cook worldwide on Cookpad use beef in their food recipes for Kibbeh, especially if lamb is less available.

2. What is the best way to cook Kibbeh?
It depends on your preference—frying gives it a crispy crust, while baking is a healthier option. Some Home Cook worldwide also enjoy it raw as Kibbeh Nayyeh.

3. Can I make Kibbeh ahead of time?
Yes, Kibbeh can be shaped and stored in the fridge for up to 2 days or frozen for longer. Many Home Cook worldwide recommend making extra to freeze for quick meals later.

4. Are there vegetarian versions of Kibbeh?
Absolutely! Variations like pumpkin Kibbeh or lentil Kibbeh are popular in Lebanese food recipes shared on Cookpad.

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