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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.

Ingredients

Units Scale
  • 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

Instructions

  1. Rinse the bulgur and soak in water for 20 minutes. Drain and squeeze out excess water.
  2. 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.
  3. Shape the mixture into oval or torpedo-shaped kibbeh using damp hands.
  4. To fry: Heat olive oil in a pan and fry kibbeh in batches until golden brown on all sides.
  5. To bake: Preheat oven to 375°F (190°C), brush kibbeh with olive oil, and bake for 25–30 minutes, turning halfway through.
  6. For the vegetable salad, combine cherry tomatoes, cucumber, red onion, and mint in a bowl. Add lemon juice, olive oil, and salt. Toss gently.
  7. Serve kibbeh warm with the fresh vegetable salad on the side.

Notes

  • Use fine bulgur to ensure the kibbeh binds properly.
  • Refrigerate formed kibbeh before cooking for better stability.
  • Can be made in advance and frozen for later use.
  • Pairs well with garlic yogurt sauce or tahini for dipping.

Nutrition

Find it online: https://tastyera.com/lebanese-kibbeh-with-fresh-vegetables/