Name: Lebanese Kibbeh with Fresh Vegetables
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 1 cup fine bulgur wheat; 1 lb ground beef or lamb; 1 small onion, finely grated; 1/4 cup fresh parsley, chopped; 1 tsp allspice; 1/2 tsp ground cinnamon; 1 tsp salt; 1/2 tsp black pepper; 2–3 tbsp ice water (if needed for binding); Olive oil (for baking or frying); For the vegetable side:; 1 cup cherry tomatoes, halved; 1 cucumber, sliced; 1/4 red onion, thinly sliced; 1/4 cup fresh mint leaves; 2 tbsp lemon juice; 2 tbsp olive oil; Salt to taste

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Lebanese Kibbeh with Fresh Vegetables is a celebrated dish in Middle Eastern cuisine, renowned for its rich flavor, hearty texture, and cultural significance. Made with a combination of finely ground meat, bulgur wheat, aromatic spices, and herbs, kibbeh is traditionally shaped into football-like ovals and fried or baked to perfection. Served alongside crisp, refreshing vegetables, it creates a well-balanced and deeply satisfying meal.

Why You’ll Love This Recipe

Kibbeh is more than just food—it’s a culinary tradition. You’ll love this recipe for its perfect blend of textures: the crispy or golden-baked outer shell and the moist, flavorful filling inside. The use of fresh herbs and warm spices adds depth without complexity, making it approachable yet sophisticated. When paired with fresh vegetables or a side salad, kibbeh becomes a complete and nourishing meal ideal for everyday dinners or festive gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the kibbeh:

Fine bulgur wheat
Ground beef or lamb
Onion, finely grated
Fresh parsley, chopped
Allspice
Ground cinnamon
Salt
Black pepper
Ice water (for binding, if needed)
Olive oil (for baking or frying)

For the vegetable side:

Cherry tomatoes, halved
Cucumber, sliced
Red onion, thinly sliced
Fresh mint leaves
Lemon juice
Olive oil
Salt

Directions

Rinse the bulgur and soak it in water for 20 minutes. Drain well and press out excess moisture using a clean towel.
In a large bowl, combine the bulgur with ground meat, grated onion, chopped parsley, and spices. Knead the mixture well until it is uniform and sticky. Add a bit of ice water if the mixture feels dry.
Shape the kibbeh mixture into oval or torpedo-shaped balls using damp hands.
To fry: Heat oil in a pan over medium heat and fry the kibbeh in batches until golden brown on all sides.
To bake: Preheat the oven to 375°F (190°C). Brush the kibbeh with olive oil and bake for 25–30 minutes, turning once for even browning.
For the vegetables, combine cherry tomatoes, cucumber, red onion, and mint in a bowl. Drizzle with lemon juice and olive oil, then season with salt. Toss gently.
Serve the kibbeh warm with the fresh vegetable salad on the side.

Servings and Timing

Servings: 4–6
Prep time: 25 minutes (plus bulgur soaking)
Cook time: 25–30 minutes
Total time: 50–55 minutes

Variations

Stuffed kibbeh: Add a filling of sautéed onions, pine nuts, and spiced ground meat.
Vegetarian version: Replace meat with finely minced mushrooms or lentils.
Tray-baked kibbeh: Layer the meat mixture in a baking dish, score with a knife, and bake.
Add nuts: Mix chopped walnuts or pine nuts into the kibbeh mixture for crunch.

Storage/Reheating

Cooked kibbeh can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a 350°F (175°C) oven for 10–15 minutes or until heated through. It can also be frozen before or after cooking; reheat directly from frozen for best results.

FAQs

What type of meat is best for kibbeh?

Lean ground beef or lamb is traditionally used. Avoid fatty cuts as they may affect the texture.

Can I use coarse bulgur?

No, fine bulgur is essential for a cohesive mixture that binds well.

Is kibbeh gluten-free?

Traditional kibbeh is not gluten-free due to the bulgur. Use quinoa or gluten-free oats as a substitute for a gluten-free version.

Can I make kibbeh without a food processor?

Yes, kneading by hand works fine. Just ensure the ingredients are very finely chopped or grated.

What’s the best dipping sauce for kibbeh?

Garlic yogurt sauce, tahini, or a simple squeeze of lemon all complement the flavors well.

How do I keep kibbeh from falling apart?

Make sure the mixture is well-kneaded and not too wet. Refrigerating the formed kibbeh before cooking also helps.

Can I make kibbeh in advance?

Yes, you can prepare the kibbeh mixture or shaped pieces ahead of time and refrigerate or freeze them until ready to cook.

What can I serve with kibbeh?

In addition to fresh vegetables, it pairs well with hummus, labneh, pita bread, or rice pilaf.

Can I pan-fry kibbeh?

Yes, pan-frying works well if you use enough oil and turn them gently for even cooking.

What spices define the kibbeh flavor?

Warm spices like allspice, cinnamon, and occasionally nutmeg give kibbeh its characteristic flavor.

Conclusion

Lebanese Kibbeh with Fresh Vegetables is a hearty, flavorful dish that celebrates the richness of Middle Eastern cuisine. Whether fried or baked, these savory meat and bulgur parcels are as nourishing as they are delicious. Paired with crisp vegetables and fresh herbs, kibbeh offers a well-rounded meal that satisfies both traditional palates and modern tastes.

Lebanese Kibbeh with Fresh Vegetables

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Lebanese Kibbeh is a classic Middle Eastern dish made with finely ground meat, bulgur wheat, and warm spices. Whether baked or fried, it’s served with a refreshing vegetable salad for a balanced and flavorful meal.

Author: Emma Harper
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Frying or Baking
Cuisine: Middle Eastern
Diet: Halal

Instructions

Rinse the bulgur and soak in water for 20 minutes. Drain and squeeze out excess water.
In a large bowl, mix soaked bulgur, ground meat, grated onion, parsley, allspice, cinnamon, salt, and pepper. Knead until well combined and sticky, adding ice water if needed.
Shape the mixture into oval or torpedo-shaped kibbeh using damp hands.
To fry: Heat olive oil in a pan and fry kibbeh in batches until golden brown on all sides.
To bake: Preheat oven to 375°F (190°C), brush kibbeh with olive oil, and bake for 25–30 minutes, turning halfway through.
For the vegetable salad, combine cherry tomatoes, cucumber, red onion, and mint in a bowl. Add lemon juice, olive oil, and salt. Toss gently.
Serve kibbeh warm with the fresh vegetable salad on the side.