Kibehh Recipe

The Kibbeh or Kibehh recipe is a popular Syrian-Lebanese recipe,(pronounced “kib-bi”)  consumed in large parts of Arab countries especially in Syria, Lebanon and Palestine and much of South America Mexico, Brazil …).

A kibe has the shape of a football and could be said to be a fried “croquet” type of meat and wheat bulgur (Known as Burghul in Middle Eastern countries), seasoned with garlic, onion and pepper. The mixture of the raw meat used with the bulgur along with the other ingredients to make the mass of the Kibbe is sometimes eaten raw (in this case more meat is used).

Serve this kibe recipe with lemon slices, tahini sauce to soak them and your favorite cold drink.

For the mass:
  • 1 kilo of lean or finely chopped beef
  • 1/2 kilo of wheat Bulgur fine (there are two kinds: thin and thick)
  • 1 large onion finely chopped
  • Salt and pepper to taste


For the filling:
  • 3/4 of a kilo of minced beef
  • 2-3 chopped onions
  • 2 cloves garlic, minced
  • 1 teaspoon white pepper
  • 1/2 teaspoon cinnamon
  • 1 cup fresh and chopped parsley
  • 150 g. Of fried pine nuts
  • 1 glass of olive oil
  • Salt to taste



Step 1:

Wash the burgulla with cold water and soak for 10 minutes.

Step 2:

Drain the burgulla and mix it with the minced meat, the onion, the salt and the pepper until obtaining a homogenous and flexible mass. Reserve.

Step 3:

For the filling: heat olive oil in a frying pan and sauté the chopped onion together with the garlic.

When the onion is poached, add the minced meat, the pepper, the cinnamon and the salt. Cook until the meat is slightly golden. Add the parsley, mix and separate from the heat.

Step 4:

Start now to shape the mix, make balls the size of a golf ball and press with the palm of your hand.

Place 1 tablespoon of the cooked beef mixture in the center, then close the “dough”. Make balls of elongated shape a little oval and with pointed ends. Place on a baking sheet until ready to fry.

Step 5:

Heat oil over medium / heavy heat. Put the fry the kibes in the oil and a few in a few and cook until they are dark brown and crunchy. Drain the kibes on absorbent paper to remove excess oil.

Serve hot with tahini sauce and lemon slices. Bon Appetite

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