21 Delicious Kibbeh Recipes for Every Occasion

Welcome to a world where every bite tells a story of tradition and taste! Kibbeh, the beloved Middle Eastern delicacy, is your ticket to exploring a rich culinary heritage right from your kitchen. Whether you’re craving comfort food or planning a festive feast, our roundup of 21 delicious kibbeh recipes promises something for every occasion. Dive in and discover your next favorite dish today!

Classic Lebanese Kibbeh

Let’s dive into making Classic Lebanese Kibbeh, a dish that’s as fun to make as it is to eat. You’ll love how these crispy, spiced meatballs bring a taste of Lebanon right to your kitchen.

Ingredients

• Bulgur wheat – 1 cup
• Ground beef – 1 lb
• Onion – 1, finely chopped
• Allspice – 1 tsp
• Cumin – ½ tsp
• Salt – 1 tsp
• Vegetable oil – for frying

Instructions

1. Soak the bulgur wheat in warm water for 30 minutes, then drain well.
2. In a large bowl, mix the soaked bulgur, ground beef, chopped onion, allspice, cumin, and salt until well combined.
3. Shape the mixture into small, oval-shaped balls, about the size of a walnut.
4. Heat vegetable oil in a deep fryer or large pan to 350°F.
5. Fry the kibbeh in batches until golden brown, about 4-5 minutes per batch, turning occasionally for even cooking.
6. Remove with a slotted spoon and drain on paper towels.

Enjoy these kibbeh hot, with their crispy exterior giving way to a juicy, flavorful center. They’re perfect with a side of tahini sauce or tucked into pita bread with fresh veggies for a handheld meal.

Baked Kibbeh with Yogurt Sauce

Ever find yourself craving something hearty yet refreshing? This baked kibbeh with yogurt sauce is your answer—a perfect blend of spices and coolness that’s surprisingly simple to make.

Ingredients

• Ground beef – 1 lb
• Bulgur wheat – 1 cup
• Onion – 1, finely chopped
• Allspice – 1 tsp
• Salt – 1 tsp
• Yogurt – 1 cup
• Garlic – 1 clove, minced
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Soak the bulgur wheat in warm water for 10 minutes, then drain. It should be soft but not mushy.
3. Mix the ground beef, soaked bulgur, onion, allspice, and salt in a bowl. Tip: Use your hands for even mixing.
4. Press the mixture into a greased baking dish, smoothing the top. A 9×9 inch dish works well.
5. Bake for 30 minutes until the top is golden. Tip: Check at 25 minutes to avoid over-browning.
6. While baking, mix yogurt and minced garlic for the sauce. Let it sit to meld flavors.
7. Drizzle olive oil over the baked kibbeh before serving. Tip: A little goes a long way for richness.

Delightfully crisp on the outside yet tender inside, this dish pairs wonderfully with the cool yogurt sauce. Try serving it with a side of fresh veggies for a complete meal.

Spicy Turkey Kibbeh

Unbelievably easy to whip up, this Spicy Turkey Kibbeh is your go-to for a flavorful, protein-packed meal that doesn’t skimp on the heat. You’ll love how the spices meld together, creating a dish that’s as satisfying to make as it is to eat.

Ingredients

• Ground turkey – 1 lb
• Bulgur wheat – 1 cup
• Onion – 1, finely chopped
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Cayenne pepper – ½ tsp
• Salt – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Soak the bulgur wheat in warm water for 30 minutes, then drain well. Tip: Squeeze out excess water with your hands to prevent the kibbeh from becoming soggy.
2. In a large bowl, mix the ground turkey, soaked bulgur, onion, garlic, cumin, cayenne, and salt until well combined. Tip: For even mixing, use your hands to knead the mixture for about 5 minutes.
3. Heat olive oil in a large skillet over medium heat. Tip: Ensure the oil is hot before adding the kibbeh to get a nice sear.
4. Form the mixture into small, flat patties and cook in the skillet for 4-5 minutes on each side, or until golden brown and cooked through.

Zesty and hearty, these kibbeh patties boast a crispy exterior with a tender, spicy interior. Serve them atop a fresh salad or tucked into pita bread with a dollop of yogurt for a complete meal.

Vegetarian Kibbeh with Quinoa

Got a craving for something hearty yet healthy? You’re in luck because this Vegetarian Kibbeh with Quinoa is about to become your new favorite. It’s packed with flavor, easy to make, and totally meat-free.

Ingredients

• Quinoa – 1 cup
• Bulgar wheat – 1 cup
• Onion – 1, finely chopped
• Mint – 2 tbsp, chopped
• Parsley – 2 tbsp, chopped
• Cumin – 1 tsp
• Salt – 1 tsp
• Olive oil – 2 tbsp
• Water – 2 cups

Instructions

1. Rinse the quinoa and bulgar wheat under cold water until the water runs clear.
2. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the rinsed quinoa and bulgar wheat to the saucepan with the onions. Stir in the cumin and salt.
4. Pour in 2 cups of water, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until all the water is absorbed. Tip: Don’t peek! Keeping the lid on ensures even cooking.
5. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
6. Stir in the chopped mint and parsley, and the remaining 1 tbsp olive oil. Mix well. Tip: Fresh herbs make all the difference here, so don’t skip them!
7. Preheat your oven to 375°F. Shape the mixture into small, oval kibbeh shapes and place on a baking sheet lined with parchment paper.
8. Bake for 20 minutes, or until the kibbeh are golden and crispy on the outside. Tip: For extra crispiness, brush the kibbeh with a little more olive oil before baking.

Just like that, you’ve got a batch of Vegetarian Kibbeh that’s crispy on the outside, soft and flavorful on the inside. Serve them with a side of tzatziki or hummus for dipping, or toss them into a salad for a protein-packed lunch.

Kibbeh Nayeh (Raw Kibbeh)

Got a taste for something adventurous? Kibbeh Nayeh is a bold, flavorful dish that’s all about celebrating the raw, natural flavors of its ingredients. It’s a Lebanese delicacy that’s perfect for those who love to explore beyond the usual.

Ingredients

• Fresh lamb – 1 lb
• Fine bulgur – 1 cup
• Ice water – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Onion – ¼ cup, finely grated

Instructions

1. Rinse the bulgur under cold water until the water runs clear, then drain well. This removes any bitterness and ensures a clean taste.
2. In a large bowl, combine the fresh lamb, bulgur, and ice water. Mix by hand for about 10 minutes until the mixture becomes sticky and well combined. Tip: The ice water helps keep the lamb cold and makes the mixture easier to handle.
3. Add the salt, black pepper, and finely grated onion to the mixture. Continue mixing by hand for another 5 minutes to evenly distribute the flavors.
4. Once everything is thoroughly mixed, shape the mixture into small, flat patties or a large platter, as preferred. Tip: Wetting your hands with ice water prevents the mixture from sticking to your fingers.
5. Serve immediately or chill in the refrigerator for up to 2 hours before serving to enhance the flavors. Tip: Serving it chilled makes for a refreshing taste, especially on a warm day.

Unbelievably tender with a slight crunch from the bulgur, Kibbeh Nayeh is a texture lover’s dream. Pair it with fresh mint leaves and a drizzle of olive oil for an extra layer of flavor, or serve alongside warm pita bread for a more filling meal.

Sweet Potato Kibbeh

Just imagine biting into a crispy, golden exterior only to find a soft, savory sweet potato filling inside—that’s Sweet Potato Kibbeh for you. It’s a twist on the classic that’s both comforting and a bit unexpected.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Bulgur wheat – 1 cup, fine
• Onion – 1, finely chopped
• Allspice – 1 tsp
• Salt – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Soak the bulgur wheat in warm water for 30 minutes, then drain well.
2. Mix the mashed sweet potatoes, soaked bulgur, chopped onion, allspice, and salt in a large bowl until well combined.
3. Heat olive oil in a skillet over medium heat. Shape the mixture into small, oval patties.
4. Fry the patties in the skillet for 4-5 minutes on each side, or until they’re golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Transfer the cooked kibbeh to a paper towel-lined plate to drain any excess oil. Tip: Let them sit for a minute before serving to enhance the texture.
6. Serve warm. Tip: Pair with a tangy yogurt sauce for a delightful contrast.

The kibbeh boasts a crispy outside with a tender, flavorful inside. Try serving them on a bed of greens for a fresh take, or enjoy them as is for a simple, satisfying bite.

Kibbeh in Tomato Sauce

So, you’re craving something hearty and full of flavor? Kibbeh in tomato sauce is a Middle Eastern classic that’s both comforting and surprisingly easy to whip up at home.

Ingredients

• Ground beef – 1 lb
• Bulgur wheat – 1 cup
• Onion – 1, finely chopped
• Allspice – 1 tsp
• Salt – 1 tsp
• Tomato sauce – 2 cups
• Water – 1 cup
• Olive oil – 2 tbsp

Instructions

1. Soak the bulgur wheat in warm water for 30 minutes, then drain well.
2. In a large bowl, mix the ground beef, soaked bulgur, chopped onion, allspice, and salt until well combined.
3. Shape the mixture into small, oval-shaped kibbeh balls.
4. Heat olive oil in a large pan over medium heat. Add the kibbeh balls and brown them on all sides, about 5 minutes total.
5. Pour the tomato sauce and water over the kibbeh. Bring to a simmer.
6. Cover and cook on low heat for 30 minutes, until the kibbeh is cooked through and the sauce has thickened.
7. Let it sit for 5 minutes off the heat before serving to allow the flavors to meld.

Light and tender kibbeh swimming in a rich tomato sauce is a match made in heaven. Serve it over a bed of fluffy rice or with warm pita bread for a meal that’s sure to impress.

Cheesy Spinach Kibbeh

Perfect for when you’re craving something cheesy and comforting, this Cheesy Spinach Kibbeh is a game-changer. You’ll love how the flavors come together in every bite.

Ingredients

• Spinach – 2 cups, chopped
• Mozzarella cheese – 1 cup, shredded
• Bulgur wheat – 1 cup
• Onion – 1, finely chopped
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Soak the bulgur wheat in warm water for 30 minutes, then drain well.
2. Heat olive oil in a pan over medium heat, add the onion, and sauté until translucent, about 5 minutes.
3. Add the chopped spinach to the pan, cook until wilted, about 3 minutes, then remove from heat.
4. In a large bowl, mix the drained bulgur wheat with the spinach mixture, salt, and black pepper.
5. Preheat your oven to 375°F (190°C) and grease a baking dish.
6. Press half of the bulgur mixture into the bottom of the dish, creating an even layer.
7. Sprinkle the shredded mozzarella cheese evenly over the first layer.
8. Top with the remaining bulgur mixture, pressing down gently to seal the edges.
9. Bake for 25 minutes, or until the top is golden and crispy.
10. Let it cool for 5 minutes before slicing to allow the layers to set.

Delightfully crispy on the outside with a gooey, cheesy center, this kibbeh is a textural dream. Serve it with a side of yogurt sauce for an extra layer of flavor, or enjoy it as is for a satisfying meal.

Kibbeh with Pomegranate Molasses

Craving something that’s a perfect blend of savory and sweet? Kibbeh with pomegranate molasses is your go-to dish, offering a delightful mix of textures and flavors that’ll have you coming back for seconds.

Ingredients

• Ground beef – 1 lb
• Bulgur wheat – 1 cup
• Onion – 1, finely chopped
• Allspice – 1 tsp
• Salt – 1 tsp
• Pomegranate molasses – ¼ cup
• Olive oil – 2 tbsp

Instructions

1. Soak the bulgur wheat in warm water for 30 minutes, then drain well.
2. In a large bowl, mix the ground beef, soaked bulgur, chopped onion, allspice, and salt until well combined.
3. Shape the mixture into small, oval patties, about 2 inches long.
4. Heat olive oil in a skillet over medium heat (350°F) and cook the kibbeh patties for 4 minutes on each side, or until golden brown.
5. Drizzle pomegranate molasses over the cooked kibbeh before serving.

Just like that, you’ve got a dish that’s crispy on the outside, tender on the inside, with a tangy sweetness from the molasses. Try serving it with a side of yogurt for a cool contrast.

Lamb and Pine Nut Kibbeh

Ever tried a dish that’s both hearty and subtly sophisticated? Lamb and Pine Nut Kibbeh is your answer, blending rich flavors with a satisfying crunch.

Ingredients

• Ground lamb – 1 lb
• Bulgur wheat – 1 cup
• Pine nuts – ½ cup
• Onion – 1, finely chopped
• Allspice – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Soak the bulgur wheat in warm water for 30 minutes, then drain well.
2. In a large bowl, mix the ground lamb, soaked bulgur, chopped onion, allspice, salt, and black pepper until well combined. Tip: For extra flavor, let the mixture rest in the fridge for an hour.
3. Heat olive oil in a pan over medium heat. Add pine nuts and toast until golden, about 2 minutes. Remove and set aside. Tip: Keep an eye on them; pine nuts burn quickly.
4. Shape the lamb mixture into small, oval patties. Make a dent in the center of each with your thumb.
5. Heat the same pan over medium-high heat. Cook the kibbeh patties for 4 minutes on each side or until deeply browned. Tip: Don’t overcrowd the pan; cook in batches if needed.
6. Serve the kibbeh hot, garnished with the toasted pine nuts.

Zesty and rich, these kibbeh patties offer a delightful contrast between the tender lamb and crunchy pine nuts. Perfect for a dinner party or a cozy night in, try serving them with a side of yogurt sauce for extra creaminess.

Kibbeh Stuffed with Ground Beef

Alright, you’re in for a treat with this Kibbeh Stuffed with Ground Beef recipe. It’s a Middle Eastern classic that’s surprisingly simple to whip up at home, and the flavors? Absolutely unforgettable.

Ingredients

• Bulgar wheat – 1 cup
• Ground beef – 1 lb
• Onion – 1, finely chopped
• Allspice – 1 tsp
• Salt – 1 tsp
• Pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Soak the bulgar wheat in warm water for 30 minutes, then drain well. Tip: Squeeze out excess water with your hands to prevent the kibbeh from becoming soggy.
2. In a bowl, mix the soaked bulgar wheat with half of the chopped onion, ½ tsp allspice, ½ tsp salt, and ¼ tsp pepper. Knead for 5 minutes until the mixture is smooth.
3. For the filling, cook the ground beef with the remaining onion, ½ tsp allspice, ½ tsp salt, and ¼ tsp pepper in 1 tbsp olive oil over medium heat until browned, about 10 minutes. Tip: Let the filling cool slightly before stuffing to make handling easier.
4. Divide the bulgar mixture into 8 equal portions. Flatten each into a disk, place a spoonful of beef filling in the center, and seal to form an oval shape. Tip: Wet your hands with water to prevent sticking.
5. Heat the remaining olive oil in a pan over medium heat. Fry the kibbeh in batches until golden brown, about 4 minutes per side.

When you bite into these kibbeh, the crispy exterior gives way to a spiced, savory beef filling that’s just divine. Serve them with a side of cool yogurt or a crisp salad to balance the richness.

Kibbeh with Tahini Sauce

Hey, have you ever tried Kibbeh with Tahini Sauce? It’s this amazing Middle Eastern dish that’s perfect for when you’re craving something hearty yet full of flavor. You’re going to love how the crispy outside gives way to a soft, spiced filling, all smothered in creamy tahini sauce.

Ingredients

• Ground beef – 1 lb
• Bulgur wheat – 1 cup
• Onion – 1, finely chopped
• Allspice – 1 tsp
• Salt – 1 tsp
• Tahini – ½ cup
• Lemon juice – 2 tbsp
• Water – ¼ cup
• Vegetable oil – for frying

Instructions

1. Soak the bulgur wheat in warm water for 30 minutes, then drain well.
2. In a large bowl, mix the ground beef, soaked bulgur, chopped onion, allspice, and salt until well combined. Tip: For extra flavor, let the mixture sit in the fridge for an hour.
3. Shape the mixture into small, oval patties. Tip: Wet your hands to prevent sticking.
4. Heat vegetable oil in a deep pan over medium heat (350°F) and fry the patties until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
5. For the tahini sauce, whisk together tahini, lemon juice, and water until smooth. Adjust the consistency with more water if needed.
6. Serve the Kibbeh hot, drizzled with tahini sauce.

Wow, the contrast between the crispy Kibbeh and the smooth tahini sauce is just unreal. Try serving it with a side of fresh veggies or pita bread for a complete meal that’ll transport you straight to the Middle East.

Fried Kibbeh Balls

So, you’re craving something crispy, flavorful, and a bit out of the ordinary? Fried Kibbeh Balls are your answer. These golden nuggets are a Middle Eastern delight, packed with spices and love.

Ingredients

• Ground beef – 1 lb
• Bulgur wheat – 1 cup
• Onion – 1, finely chopped
• Allspice – 1 tsp
• Salt – 1 tsp
• Vegetable oil – for frying

Instructions

1. Soak the bulgur wheat in warm water for 30 minutes, then drain well. Tip: Squeeze out excess water with your hands to prevent soggy kibbeh.
2. In a large bowl, mix the ground beef, soaked bulgur, chopped onion, allspice, and salt until well combined. Tip: For extra flavor, let the mixture rest in the fridge for an hour.
3. Shape the mixture into small, oval balls, about the size of a walnut. Tip: Wet your hands with cold water to prevent sticking.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the kibbeh balls in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.

Out of the fryer, these kibbeh balls are irresistibly crispy on the outside, tender and aromatic inside. Serve them with a side of cool tzatziki or hummus for dipping, and watch them disappear.

Kibbeh with Mint and Cucumber Salad

Believe it or not, making Kibbeh with Mint and Cucumber Salad at home is easier than you think, and it’s the perfect dish to impress your friends or treat yourself to something special.

Ingredients

• Ground beef – 1 lb
• Bulgur wheat – 1 cup
• Onion – 1, finely chopped
• Mint – ¼ cup, chopped
• Cucumber – 1, diced
• Lemon juice – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Soak the bulgur wheat in warm water for 30 minutes, then drain well.
2. In a large bowl, mix the ground beef, soaked bulgur, chopped onion, ½ tsp salt, and ¼ tsp pepper until well combined.
3. Shape the mixture into small, oval patties. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a pan over medium heat. Cook the patties for 4 minutes on each side or until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
5. In a separate bowl, toss the diced cucumber, chopped mint, lemon juice, remaining salt, and pepper. Tip: Let the salad sit for 10 minutes to enhance the flavors.
6. Serve the Kibbeh patties warm with the mint and cucumber salad on the side.

Mouthwatering and satisfying, these Kibbeh patties offer a crispy exterior with a tender, flavorful inside. Pair them with the refreshing salad for a light yet fulfilling meal, or try serving them with a side of yogurt for an extra creamy touch.

Chicken Kibbeh with Herbs

Kibbeh might sound fancy, but you’ll love how simple it is to whip up this herb-packed chicken version at home. Perfect for a cozy dinner or impressing guests without the stress.

Ingredients

• Ground chicken – 1 lb
• Bulgur wheat – 1 cup
• Fresh parsley – ½ cup, chopped
• Fresh mint – ¼ cup, chopped
• Onion – 1 small, finely diced
• Allspice – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Soak the bulgur wheat in warm water for 30 minutes, then drain well. Tip: Squeeze out excess water with your hands to prevent soggy kibbeh.
2. In a large bowl, mix the ground chicken, soaked bulgur, parsley, mint, onion, allspice, salt, and black pepper until well combined.
3. Heat olive oil in a skillet over medium heat. Tip: Let the oil get hot but not smoking to avoid sticking.
4. Form the mixture into small, oval-shaped patties. Tip: Wet your hands with cold water to keep the mixture from sticking.
5. Fry the patties in the skillet for 4-5 minutes on each side, or until golden brown and cooked through.

Now, these chicken kibbeh are wonderfully crispy on the outside, tender on the inside, and bursting with fresh herb flavors. Try serving them with a dollop of yogurt or tucked into pita bread for a handheld meal.

Kibbeh with Roasted Vegetables

Did you know that kibbeh can be a showstopper when paired with the right veggies? This version keeps it simple with roasted vegetables, making it a cozy yet impressive dish.

Ingredients

• Ground beef – 1 lb
• Bulgur wheat – 1 cup
• Onion – 1, finely chopped
• Allspice – 1 tsp
• Salt – 1 tsp
• Eggplant – 1, diced
• Zucchini – 1, diced
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Soak the bulgur wheat in warm water for 10 minutes, then drain well. Tip: Squeeze out excess water to prevent soggy kibbeh.
3. Mix the ground beef, bulgur wheat, onion, allspice, and salt in a bowl until well combined.
4. Shape the mixture into small, oval patties. Tip: Wet your hands to prevent sticking.
5. Toss the eggplant and zucchini with olive oil and spread on a baking sheet.
6. Place the kibbeh patties on the same baking sheet among the vegetables.
7. Roast for 25 minutes, flipping the kibbeh halfway through. Tip: Look for a golden-brown crust to know they’re done.

Kibbeh turns out juicy inside with a satisfying crunch, while the veggies get caramelized edges. Try serving it with a dollop of yogurt for a cool contrast.

Kibbeh with Caramelized Onions

Ever find yourself craving something deeply flavorful yet surprisingly simple to make? Kibbeh with caramelized onions is your answer, combining the earthy tones of bulgur with the sweet depth of onions, all in one bite.

Ingredients

• Bulgur – 1 cup
• Ground beef – 1 lb
• Onions – 2 large, thinly sliced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Allspice – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Soak the bulgur in warm water for 30 minutes, then drain well. Tip: Squeeze out excess water to prevent soggy kibbeh.
2. In a large bowl, mix the bulgur, ground beef, ½ tsp salt, allspice, and black pepper until well combined. Tip: Use your hands for the best mix.
3. Shape the mixture into small, oval patties. Set aside.
4. Heat olive oil in a pan over medium heat. Add the onions and remaining ½ tsp salt. Cook, stirring occasionally, until golden brown, about 15 minutes. Tip: Low and slow is the key to perfectly caramelized onions.
5. In the same pan, add the kibbeh patties. Cook for 4 minutes on each side or until golden brown and cooked through.

Mouthwatering doesn’t even begin to describe it. The crispy exterior gives way to a tender, spiced interior, while the caramelized onions add a sweet contrast. Serve these with a side of yogurt or tucked into pita for a handheld delight.

Kibbeh with Feta and Olives

Craving something different for dinner? This Kibbeh with Feta and Olives is a game-changer. It’s packed with flavors that’ll make your taste buds dance.

Ingredients

• Ground beef – 1 lb
• Bulgur wheat – 1 cup
• Feta cheese – ½ cup, crumbled
• Olives – ¼ cup, sliced
• Onion – 1, finely chopped
• Allspice – 1 tsp
• Salt – 1 tsp
• Olive oil – 2 tbsp

Instructions

1. Soak the bulgur wheat in warm water for 30 minutes, then drain well.
2. In a large bowl, mix the ground beef, soaked bulgur, chopped onion, allspice, and salt until well combined.
3. Divide the mixture into 12 equal portions. Flatten each portion into a disc.
4. Place a teaspoon of crumbled feta and a few olive slices in the center of each disc.
5. Fold the edges over the filling, sealing tightly to form a ball. Tip: Wet your hands to prevent sticking.
6. Heat olive oil in a pan over medium heat. Cook the kibbeh balls in batches until golden brown, about 4 minutes per side. Tip: Don’t overcrowd the pan for even cooking.
7. Transfer to a paper towel-lined plate to drain excess oil. Tip: Let them rest for 5 minutes before serving for the best texture.

Out of the pan, these kibbeh balls are crispy on the outside, tender inside, with a salty kick from the feta and olives. Serve them with a side of tzatziki for a refreshing contrast.

Kibbeh with Spicy Harissa Sauce

You’ve probably heard of kibbeh, but have you tried it with a spicy harissa sauce? This Middle Eastern classic gets a fiery upgrade that’s perfect for shaking up your dinner routine.

Ingredients

• Ground beef – 1 lb
• Bulgur wheat – 1 cup
• Onion – 1, finely chopped
• Allspice – 1 tsp
• Salt – 1 tsp
• Harissa paste – 2 tbsp
• Olive oil – 2 tbsp

Instructions

1. Soak the bulgur wheat in warm water for 30 minutes, then drain well.
2. In a large bowl, mix the ground beef, soaked bulgur, chopped onion, allspice, and salt until well combined.
3. Shape the mixture into small, oval patties, about 2 inches long.
4. Heat olive oil in a skillet over medium heat. Cook the kibbeh patties for 4 minutes on each side, or until golden brown.
5. In a small bowl, mix the harissa paste with 2 tablespoons of water to thin it slightly.
6. Serve the kibbeh hot, drizzled with the spicy harissa sauce.

With a crispy exterior and a tender, flavorful inside, these kibbeh patties are a delight. The harissa sauce adds a smoky heat that’s irresistible. Try serving them with a side of cool yogurt to balance the spice.

Kibbeh with Walnuts and Pomegranate

Now, imagine biting into a crispy, golden shell that gives way to a fragrant, spiced filling, topped with the crunch of walnuts and the sweet-tart pop of pomegranate seeds. That’s Kibbeh with Walnuts and Pomegranate for you—a Middle Eastern delight that’s as fun to make as it is to eat.

Ingredients

• Bulgur – 1 cup
• Ground lamb – 1 lb
• Onion – 1, finely chopped
• Allspice – 1 tsp
• Salt – 1 tsp
• Walnuts – ½ cup, chopped
• Pomegranate seeds – ½ cup
• Vegetable oil – for frying

Instructions

1. Rinse the bulgur under cold water, then soak it in warm water for 30 minutes. Drain well.
2. In a large bowl, mix the soaked bulgur, ground lamb, chopped onion, allspice, and salt until well combined. Tip: For extra flavor, let the mixture rest in the fridge for an hour.
3. Shape the mixture into small, oval patties, about 2 inches long. Tip: Wet your hands to prevent sticking.
4. Heat vegetable oil in a deep fryer or large pan to 350°F. Fry the kibbeh in batches until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Drain the fried kibbeh on paper towels to remove excess oil.
6. Top each kibbeh with chopped walnuts and pomegranate seeds before serving.

Vibrant and textured, this dish offers a delightful contrast between the crispy exterior and the tender, spiced meat inside. Serve it as a standout appetizer or pair it with a fresh salad for a light meal that’s anything but ordinary.

Kibbeh with Lentil Stuffing

Fancy a twist on the classic kibbeh? You’re in for a treat with this version stuffed with lentils, offering a hearty and flavorful bite that’s perfect for sharing or savoring solo.

Ingredients

• Bulgur – 1 cup
• Ground beef – 1 lb
• Onion – 1, finely chopped
• Lentils – 1 cup, cooked
• Cumin – 1 tsp
• Salt – 1 tsp
• Olive oil – 2 tbsp

Instructions

1. Soak the bulgur in warm water for 30 minutes, then drain well.
2. In a bowl, mix the bulgur, ground beef, half the chopped onion, cumin, and salt until well combined.
3. Divide the mixture into 12 equal portions, shaping each into a hollow shell with your hands.
4. Fill each shell with a spoonful of cooked lentils and the remaining onion, then seal the edges tightly.
5. Heat olive oil in a pan over medium heat (350°F) and fry the kibbeh until golden brown, about 4 minutes per side.
6. Tip: Keep your hands slightly wet when shaping the kibbeh to prevent sticking.
7. Tip: Ensure the oil is hot enough before frying to avoid soggy kibbeh.
8. Tip: Let the kibbeh rest for a few minutes after cooking for the flavors to meld.

What makes this dish stand out is the contrasting textures—crispy on the outside, tender and flavorful inside. Serve it with a side of yogurt or a fresh salad for a complete meal that’s sure to impress.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 21 kibbeh recipes offers something for every taste and occasion, from traditional to innovative twists. We hope these dishes inspire your next kitchen adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!