Authentic Middle Eastern Kibbeh
Crispy on the outside, tender and flavorful on the inside—these golden kibbeh croquettes are made with lamb, bulgur wheat, fresh herbs, and warm spices. A true classic that’s perfect for family meals or special gatherings.
Ingredients:
Kibbeh Shell:
1 ½ cups cold water
2 cups bulgur wheat
1 lb ground lamb
2 yellow onions, peeled & roughly chopped
1 ½ Tbsp Lebanese 7 spice
15 fresh basil leaves
15 fresh mint leaves
2 tsp sea salt
Kibbeh Filling:
2 Tbsp olive oil
2 yellow onions, peeled & finely diced
1 lb ground lamb
1 Tbsp Lebanese 7 spice
2 Tbsp fresh basil, chopped
2 Tbsp fresh mint, chopped
Salt to taste
¼ cup toasted pine nuts
For Frying & Serving:
Neutral oil, for frying
Fresh parsley, for garnish
Garlic yogurt sauce (optional)
Instructions
1 ½ cups cold water
2 cups bulgur wheat
1 lb ground lamb
2 yellow onions, peeled & roughly chopped
1 ½ Tbsp Lebanese 7 spice
15 fresh basil leaves
15 fresh mint leaves
2 tsp sea salt
Kibbeh Filling:
2 Tbsp olive oil
2 yellow onions, peeled & finely diced
1 lb ground lamb
1 Tbsp Lebanese 7 spice
2 Tbsp fresh basil, chopped
2 Tbsp fresh mint, chopped
Salt to taste
¼ cup toasted pine nuts
For Frying & Serving:
Neutral oil, for frying
Fresh parsley, for garnish
Garlic yogurt sauce (optional)
Instructions
Soak the bulgurPour cold water over the bulgur until just covered. Mix and let soak for 15–20 minutes.
Prepare the fillingHeat olive oil in a large pan over low–medium heat. Add diced onions and cook slowly, stirring occasionally, until deeply golden (about 20 minutes).
Cook the lambIncrease heat to high, add ground lamb, and cook for 4–6 minutes until browned, breaking it into small pieces.
Season the fillingStir in Lebanese 7 spice, basil, mint, salt, and toasted pine nuts. Remove from heat and set aside to cool.
Make the kibbeh doughTransfer soaked bulgur to a food processor with chopped onions. Pulse until finely minced.
Add lamb & spicesAdd ground lamb, spices, herbs, and salt. Pulse until smooth and well combined.
Shape the kibbehWith wet hands, take a golf-ball-sized portion and form into a ball.
Hollow the centerPress your thumb into the center while rotating to create a hollow cone shape.
Fill it upSpoon the cooked lamb filling into the center.
Seal & shapePinch the top closed and roll gently to form a pointed oval or football shape.
RepeatPlace shaped kibbeh on a parchment-lined tray until all are ready.
FryHeat oil to 350°F (175°C). Fry kibbeh in batches for 2½–3 minutes per side until golden brown.
Drain & serveDrain on a rack, garnish with parsley, and serve hot with garlic yogurt sauce if desired.
Crispy, aromatic, and deeply satisfying—this kibbeh recipe is a timeless Middle Eastern favorite you’ll want to make again and again!
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