Home / Recipes / Kibbeh

Photo of Kibbeh by Sakshi Khanna at BetterButter


Sakshi Khanna
0 minutes
Prep Time
50 minutes
Cook Time
4 People
Read Instructions Save For Later


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

Recipe Tags

  • Non-veg
  • Middle Eastern
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. 1 kg of minced beef/lamb or combination of both
  2. 250 g cracked wheat
  3. 1 onion chopped finely
  4. 1 onion blended coarsely
  5. 1/2 cup toasted almonds/cashew nuts/pinenuts
  6. 2 tbsp olive oil
  7. 1 tsp of grounded spices(nutmeg cinnamon cloves dried ginger pepper)
  8. 1/4 tsp cumin
  9. 1 tsp pepper
  10. salt to taste
  11. vegetable oil for frying


  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.

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

A password link has been sent to your mail. Please check your mail.