Kibbeh | How to make Kibbeh

By Sakshi Khanna  |  24th Jul 2015  |  
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  • Kibbeh, How to make Kibbeh
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About Kibbeh Recipe

National dish of lebanon. Kibbe, kibbeh, kibbee.. Spell it the way you want, you will become a fan once you eat it.

Kibbeh is a delicious dish which is liked by people of all age groups. Kibbeh by Sakshi Khanna has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Kibbeh at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kibbeh takes few minutes for the preparation and 50 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kibbeh is a good option for you. The flavour of Kibbeh is tempting and you will enjoy each bite of this. Try this Kibbeh on weekends and impress your family and friends. You can comment and rate the Kibbeh recipe on the page below.


Ingredients to make Kibbeh

  • 1 kg of minced beef/lamb or combination of both
  • 250 g cracked wheat
  • 1 onion chopped finely
  • 1 onion blended coarsely
  • 1/2 cup toasted almonds/cashew nuts/pinenuts
  • 2 tbsp olive oil
  • 1 tsp of grounded spices(nutmeg cinnamon cloves dried ginger pepper)
  • 1/4 tsp cumin
  • 1 tsp pepper
  • salt to taste
  • vegetable oil for frying

How to make Kibbeh

  1. Soak cracked wheat in a bowl for 30 mins, drain and squeeze out excess water.
  2. For the outer shell of kibbeh, combine drained wheat with 500 gm meat, coarsely blended onions, salt and 1 tsp pepper.
  3. Combine these contents in a food processor until a dough like consistency is obtained. Add little cold water if required.
  4. For stuffing of kibbeh, in a medium pan, saute the chopped onion, add nuts if required.
  5. Add the remaining 500 gm meat , the grounded spices, salt, pepper and cumin. Once beef is light brown, remove from heat. Allow to cool.
  6. Take small portion of shell mixture, form a ball. Poke the ball to make space for filling. Add the filling and pinch the top to seal it.
  7. Deep fry the balls, until golden brown. Drain on a kitchen towel.
  8. Serve hot with tamarind or tomato chutney.

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