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Lebanese Fried Kibbeh Recipe

Lebanese Fried Kibbeh Recipe

Kibbeh Dish

Kibbeh is a Levantine dish; it’s famous in Lebanon, Syria, Jordan and Palestine. And it’s different from country to other from its look, taste and a little bit different in making it, cooking at and serving it.

Lebanese Fried Kibbe Recipe

Kibbeh is generally made of bulgur, and fresh fat free meat, you mix the pieces of meat with the washed, and drained bulgur. In the past they were using a mortar and pestle for mashing Kibbeh. When the meat mixes up with the bulgur and became like dough, fill it with lamb mince mixed with nuts; almonds, nuts and Pine nuts, then you fry them with margarine, or cooking oil, and serve it to be eaten.

How to Make Lebanese Fried Kebbah Recipe


The Dough Ingredients

One kilo gram of white soft bulgur

2 cups of water

500 grams of big pieces of beef meat

1 big onion

1 tablespoon of hot sauce Pepper

Salt and black pepper

Two tablespoons of Marjoram

1 teaspoon of seven spices

Two teaspoons of cumin powder

1/4 teaspoons of ground nutmeg

DIY Lebanese Fried Kubbeh Recipe

The Ingredients of Filling The Kibbeh:

One kilogram of minced meat

1 ½ kilogram of minced onions

1/4 cup of vegetable oil

Salt and black pepper

1 teaspoon of seven spices

Half teaspoon of cinnamon

1/4 teaspoon of nutmeg

1 tablespoon of sumac

2 cups of vegetable oil to fry

1 tablespoon of starch and melt it in a cup of cold water

Fried Kubbah Recipe


  • Wash the bulgur and drain it. Put bulgur in a bowl with two cups of water for fifteen minutes, then grind it with electricity mill with the softest blade, then grind it again with meat, and onion (You should grind it twice).
  • Put the mixture in a big bowl, then start to add salt, pepper, hot sauce pepper, and spices, using your hands to make like a dough without adding more water even if the dough was thick, then put it in a nylon bag then put it in the fridge.
  • For the filling: Put a pot in a fire then add oil, then add onions stir it for 3 minutes, then add the minced meat, and mix it well so it won’t conglomerate.   
  • When the meat’s color starts to change, put the salt, pepper, and spices without sumac, and mix it until it is cooked well..
  • When it is cooked perfectly turn off the fire, and add the sumac, then mix the mixture and put it in a soft colander, and left it till it becomes cold.. 
  • To make the fried Kibbeh you split the dough to small balls, or as egg sized, and make a hole in the dough by using index finger, and fill it with the cold meat, then close the dough by dip your fingers with the water and starch then start to close it…
  • Heat the oil in a deep fryer and fry the Kibbeh’s balls until it becomes brown, use some paper towels to drain them, and serve them with yogurt.

The Seven Spices Are:

Cinnamon, Black pepper, True cardamom, nutmeg, piper cubeba, ginger & dried clovers

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