32 min

    Kibbeh is a traditional lamb meatball dish from the Middle East made with lamb mince, bulgur wheat, fresh mint and spices. Serve kibbeh with tahini, a sesame seed paste.

    1 person made this

    Serves: 12 

    • 100g medium coarse bulgur
    • 25g fresh mint leaves
    • 1 large onion, chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon ground allspice
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 675g lean minced lamb
    • 3 tablespoons olive oil

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
    2. Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur; add cumin, allspice, salt and pepper. Stir the bulgur mixture into the minced lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized balls.
    3. Place the olive oil in a pan and heat over medium heat. Add the kibbeh and cook until outside is golden brown and centre is cooked through, turning once, about 6 minutes on each side.


    Kibbeh can also be baked in the oven. Preheat oven to 180 C / Gas 4. Press the lamb mixture evenly into a 20cm square baking tin. Drizzle 3 tablespoons olive oil over the top. Bake in preheated oven until the top is light brown, 35 to 40 minutes depending on thickness. Cool, cut into diamond pieces while still in the tin; serve.

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    Reviews in English (34)


    I was surprised to find a recipe for kibbeh here... it's very similar to my recipe which is also very popular in Brazil. I finally found bulgur CAN be found here and the first thing I made was kibbeh. My recipe takes toasted pine nuts (about 1/2 cup) mixed in and you can place the whole mixture in a 9x13 baking pan (foil or glass) and bake it at 350F for 30/35 minutes. It's very popular to serve this way as well. I use to make a little vinaigrette to serve on the side: diced tomatoes, cucumbers, chopped parsley, some hot pepper drops and chopped parsley. My husband fell in love with it and the next time we'll make patties and grill the kibbeh. Thanks for posting, I'm sure everybody will enjoy this dish very much.  -  12 Mar 2009  (Review from Allrecipes US | Canada)


    Hubby gives this recipe a definite 5 stars! I finally realized why I can't get my Lebanese husband to care for any meatloaf recipes - after eating kibbeh, no meatloaf can compare! Only addition I would make is 1/2 c. or so of pine nuts (sold in small bags in the baking aisle with other nuts). Just isn't authentic kibbeh without the pine nuts. (You can also use 1/2 ground turkey and/or 1/2 lean ground beef for your meat if desired; the spices make this recipe!) Yummy!  -  30 May 2009  (Review from Allrecipes US | Canada)


    This was AWESOME!! I had been wanting to make kibbeh for a long time. When I was studying in Mexico, I found that there were quite a few middle eastern restaurants, and this dish was very popular. In the US, it seems not many people have heard of it. I liked the fact that the mint and onion was mixed right up into the meat/bulgur mix, as I've only had it on the side before. I made raita to eat with this b/c I thought the flavors would go well together and it was DELISH!! Thanks for the recipe!  -  20 Jul 2008  (Review from Allrecipes US | Canada)

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