Prep Time: 5 Minutes | Cook Time: 30
Ingredients
For the Kibbeh Shell:
• 500g fine bulgur (burghul), soaked and drained
• 500g lean minced beef or lamb
• 1 small onion, finely grated
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp allspice
• 1/2 tsp cinnamon (optional)
For the Filling:
• 250g minced meat (lamb or beef)
• 1 onion, finely chopped
• 1/4 cup pine nuts
• 1 tbsp olive oil or ghee
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp allspice
For Grilling:
• Butter (for brushing)
• Skewers (optional)
Directions
1. Prepare the Filling:
• In a skillet, heat olive oil or ghee.
• Sauté chopped onions until soft.
• Add minced meat and cook until browned.
• Add pine nuts and spices; stir well.
• Cook until mixture is fragrant and dry.
• Let it cool completely.
2. Prepare the Kibbeh Shell:
• Mix soaked bulgur with grated onion, minced meat, and spices.
• Knead well by hand (or food processor) until the dough is smooth and sticky.
• Wet your hands as needed to help form the mixture.
3. Shape the Kebbe:
• Take a portion of kibbeh dough (about the size of a small egg).
• Form it into an oval shape, then make a hollow center using your finger.
• Add 1 tsp of the filling inside and seal the top, shaping it back into an oval or torpedo shape.
4. Grill the Kebbe:
• Preheat your grill or barbecue.
• Brush each kibbeh with olive oil.
• Grill on medium heat, turning occasionally, until browned and cooked through (about 10–12 minutes total).
• You can also use skewers for grilling.
Serving Suggestions
• Serve hot with garlic yogurt sauce, fresh mint, and tomato-cucumber salad.
• Great alongside hummus or labneh and warm pita bread.