Lebanese Kibbeh Recipe | Crispy Bulgur Shells with Spiced Lamb

Authentic Lebanese Kibbeh Recipe | Crispy Fried & Baked Kibbeh with Lamb & Bulgur | Easy Middle Eastern Food

Kibbeh is one of the most iconic Lebanese and Middle Eastern dishes, featuring a perfectly seasoned bulgur and minced beef shell filled with juicy spiced lamb, pine nuts, and a hint of pomegranate molasses. Whether deep-fried for a crispy golden h, including:
✅ How to prepare the perfect bulgur and beef casing with onions, chili, and cumin
✅ A delicious lamb filling with onions, pine nuts, tahini sauce & pomegranate molasses
✅ The best techniques to shape Kibbeh into torpedo (cylinder) shapes
✅ How to cook Kibbeh two ways: deep-fried for crispiness or baked for a lighter option

Kibbeh is a classic Lebanese mezze, appetizer, or main dish, often served with garlic yogurt sauce, tahini dip, or a fresh Lebanese salad. Try this authentic Kibbeh recipe and let me know in the comments how it turned out!

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📌 Full Ingredients List:

For the Kibbeh Shell (Outer Casing):
• 1kg fine bulgur wheat
• 1kg kebbi meat( very smooth fine 100%lean beef)
• 2 small onion
• 1 small capsicum
•1 heaped tsp ground cumin
• ½ tsp black pepper
• 1-2 fresh chili (optional, for heat or more)
• 1 tbsp dried basil
• handfull of fresh basil
• 1 heaped tbsp of chilli paste (mainly for colour)

For the Kibbeh Filling:
• 1kg minced lamb
• 4-5 big onion, finely chopped
• 1 tbsp salt (to taste)
• 1 teaspoon black pepper( to taste)
• pine nuts( as much as you want)
• 2-3 tbsp pomegranate molasses( adjust to your liking)
• Small bunch parsley (finely chopped optional)
• small bunch mint (finely chopped optional)

📌 Step-by-Step Instructions:

Step 1: Prepare the Bulgur & Meat Casing
1. Rinse the bulgur wheat under cold water Drain well and soak for 1 hours until slightly softened.
2. In a large bowl, work the soaked bulgur until you get a dough like consistency , add kebbi meat.
In a blender: blend onion, capsicum, fresh chilli cumin, salt, black pepper, and fresh basil then add it to the burgul
3. Cover and set aside while preparing the filling.

Step 2: Prepare the Kibbeh Filling
1. Heat a pan over medium heat and dry-toast the pine nuts until golden brown. Set aside.
2. In the same pan, add minced lamb and cook until browned.
3. Add finely chopped onions, salt, black . Cook until onions are soft.
4. Stir in the toasted pine nuts, chopped parsley and mint, and pomegranate molasses, then remove from heat. Allow to cool.

Step 3: Shape the Kibbeh
1. Take a small handful of the bulgur and meat dough and roll it into a ball.
2. Hold it in one hand and use your index finger to gently hollow out the center, creating a thin shell.
3. Fill the hollow space with a spoonful of the lamb filling, then seal the opening and shape into a torpedo (oval/cylinder) shape.
4. Repeat until all the mixture is used.

Step 4: Cook the Kibbeh (Two Ways)

🔥 Option 1: Deep-Fried Kibbeh
1. Heat vegetable oil in a deep pan to 180°C (350°F).
2. Fry the Kibbeh in batches, turning occasionally, until deep golden brown and crispy (about 5-6 minutes).
3. Remove and drain on paper towels.

🔥 Option 2: Baked Kibbeh (Healthier Alternative)
1. Preheat oven to 200°C (400°F).
2. Lightly brush Kibbeh with olive oil and place on a baking sheet.
3. Bake for 20-25 minutes, flipping halfway, until golden brown and crisp.

Step 5: Serve & Enjoy!
• Serve your Kibbeh hot and crispy, with a side of garlic yogurt sauce, tahini dip, or Lebanese salad.
• Enjoy with hummus, pickles, or warm pita bread for an authentic Lebanese meal!

🔥 Try this homemade Kibbeh recipe and let me know in the comments how it turned out!

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