Kibbeh offers a perfect balance of texture and flavor. The outer layer is tender yet sturdy, while the inside is rich, juicy, and warmly spiced.
It’s a dish that feels special enough for gatherings but simple enough to prepare at home. With wholesome ingredients and traditional spices, it delivers deep, satisfying flavor in every bite.
Kibbeh is also versatile. You can bake it for a lighter option, fry it for extra crispness, or shape it into different forms depending on your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the outer layer: 1 cup fine bulgur wheat 1 pound ground beef or lamb 1 small onion, finely grated 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground allspice
For the filling: 1/2 pound ground beef or lamb 1 small onion, finely chopped 2 tablespoons olive oil 1/4 cup pine nuts (optional) 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon ground cinnamon
Directions
Place the bulgur wheat in a bowl and cover with warm water. Let it soak for about 20 minutes, then drain well and squeeze out excess moisture.
In a large bowl, combine the soaked bulgur, ground meat, grated onion, salt, black pepper, cumin, and allspice. Mix thoroughly until smooth and well blended. Set aside.
To prepare the filling, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened.
Add the ground meat, salt, black pepper, and cinnamon. Cook until the meat is browned and fully cooked. Stir in pine nuts if using. Remove from heat and allow to cool slightly.
Preheat the oven to 375°F (190°C) if baking.
Press half of the kibbeh mixture into a greased baking dish, spreading it evenly.
Spread the cooked filling over the base layer.
Cover with the remaining kibbeh mixture, pressing gently to create an even top layer.
Score the top into diamond or square shapes with a knife and drizzle lightly with olive oil.
Bake for 35–40 minutes, or until golden brown and cooked through.
Allow to cool slightly before serving.
Servings and timing
Servings: 6 to 8 portions Prep time: 25 minutes Cook time: 40 minutes Total time: 1 hour 5 minutes
Variations
For a crispier version, shape the kibbeh into oval balls, fill them with the meat mixture, and deep-fry until golden brown.
Use lamb for a richer, more traditional flavor.
Add chopped fresh parsley or mint to the filling for extra freshness.
Make a vegetarian version by replacing the meat filling with sautéed mushrooms, spinach, and walnuts.
Add a thin layer of tahini sauce on top before serving for extra flavor.
Storage/Reheating
Store leftover kibbeh in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. Avoid microwaving if possible to maintain texture.
Kibbeh can be frozen before or after baking for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven before serving.
FAQs
What is kibbeh made of?
Kibbeh is made from bulgur wheat mixed with ground meat, onions, and spices, often filled with a seasoned meat mixture.
Can I use coarse bulgur instead of fine?
Fine bulgur works best for a smooth texture, but coarse bulgur can be used if processed slightly to break it down.
Is kibbeh traditionally baked or fried?
Both methods are traditional. It can be baked in a tray or shaped and fried individually.
Can I make kibbeh ahead of time?
Yes, it can be assembled ahead and refrigerated until ready to bake.
Why is my kibbeh falling apart?
The mixture may be too dry. Ensure the bulgur is properly soaked and well combined with the meat.
Can I make this gluten-free?
Traditional kibbeh uses bulgur wheat, but you can experiment with gluten-free grain alternatives, though the texture will differ.
What spices are commonly used?
Common spices include cumin, allspice, cinnamon, and black pepper.
Can I add nuts to the filling?
Yes, pine nuts are often added for extra texture and flavor.
How do I know when baked kibbeh is done?
The top should be golden brown, and the meat should be fully cooked.
What do you serve with kibbeh?
It pairs well with yogurt sauce, fresh salad, pickles, and warm flatbread.
Conclusion
Kibbeh is a timeless and flavorful dish that combines simple ingredients into a deeply satisfying meal. Whether baked or fried, its rich filling and perfectly seasoned outer layer make it a standout recipe that brings warmth and tradition to the table.
Kibbeh is a traditional Middle Eastern dish made with bulgur wheat, seasoned ground meat, onions, and aromatic spices. Featuring a tender outer layer and a rich, savory filling, this classic baked kibbeh recipe delivers authentic flavor and comforting texture in every bite.
Ingredients
For the Outer Layer:
1 cup fine bulgur wheat
1 pound ground beef or lamb
1 small onion, finely grated
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
For the Filling:
1/2 pound ground beef or lamb
1 small onion, finely chopped
2 tablespoons olive oil
1/4 cup pine nuts (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
Instructions
Place bulgur wheat in a bowl and cover with warm water. Soak for 20 minutes, then drain thoroughly and squeeze out excess moisture.
In a large bowl, combine soaked bulgur, ground meat, grated onion, salt, black pepper, cumin, and allspice. Mix well until smooth and fully blended.
To prepare the filling, heat olive oil in a skillet over medium heat. Add chopped onion and sauté until softened.
Add ground meat, salt, black pepper, and cinnamon. Cook until browned and fully cooked. Stir in pine nuts if using. Remove from heat and let cool slightly.
Preheat oven to 375°F (190°C).
Press half of the kibbeh mixture evenly into a greased baking dish.
Spread the cooked filling over the base layer.
Cover with the remaining kibbeh mixture, pressing gently to create an even top layer.
Score the surface into diamond or square shapes with a knife and drizzle lightly with olive oil.
Bake for 35–40 minutes, or until golden brown and cooked through.
Let cool slightly before serving.
Notes
Soak and drain bulgur properly to prevent dryness.For crispier kibbeh, shape into oval balls, stuff with filling, and fry until golden.Lamb provides a richer, more traditional flavor.Add chopped parsley or mint for freshness.For a vegetarian version, use sautéed mushrooms, spinach, and walnuts as filling.Store refrigerated for up to 4 days in an airtight container.Freeze before or after baking for up to 2 months; thaw and reheat in the oven.
