Lebanese kibbeh with mint

    40 min

    Traditional Lebanese kibbeh recipe with beef mince (you can use lamb mince as well), fresh mint and spices.

    19 people made this

    Serves: 8 

    • 225g bulgur wheat
    • 750ml hot water
    • 1 small onion, grated
    • 4 tablespoons chopped fresh mint
    • 500g lean beef mince
    • 1 teaspoon baharat spice mix (such as Bart®)
    • salt to taste
    • vegetable oil for deep frying

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a bowl combine bulgur, cover with hot water and let stand 1 hour.
    2. Add the remaining ingredients and knead with hands until well incorporated. Shape the kibbehs into ball or cone shapes and fry in hot oil, slowly, until browned evenly.
    3. Drain on a plate lined with kitchen paper to absorb excess fat; serve hot.

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    Reviews in English (2)


    I followed this recipe using lamb, but formed the mix around 12 skewers and grilled them for 8 mins each side. I found a baharat spice mix recipe online and made about two tablespoons of it putting one teaspoon in one batch, two in another and a full tablespoon in the third. The four skewers with the full tbsp of spice mix were delicious, the others were fine too but a little bland. It's all up to individual taste I guess! Served it up with a homemade tzatziki dip.  -  03 Apr 2013


    Way too much Bulgur in this recipe. 225g of Bulger ends up being around 1Kg once it has absorbed the water! I used about 10x as much homemade Baharat spice mix as 1tsp was never going to do it! Very tasty but not stable as the excess bulgur has frankly ruined it. In future I would use way less bulgur.  -  19 Jul 2015