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A Popular Dish in Lebanon
Lebanese Kibbeh traditional dish is popular in Lebanon and the Levant region. It is a traditional meatball made with bulgur wheat, minced meat, onions, and spices. People shape it into an oval or torpedo form and usually fry or bake it.
The name “Kibbeh” comes from the Arabic word “kubbah,” meaning ball. This dish has been a staple in Lebanese cuisine for centuries. Families have passed it down through generations.
Making Lebanese Kibbeh traditional dish
Making great Lebanese Kibbeh traditional dish takes practice. The casing must be thin but strong enough to hold the filling. The filling should balance the casing, not overpower it. When you bite into Kibbeh, it should taste savoury and moderately spiced—never too spicy or bland. Perfecting it requires attention to detail, but it is achievable.
First, soak the bulgur wheat in water for several hours until it softens. Then, mix the minced meat with the soaked bulgur wheat, onions, and spices like cumin, coriander, and allspice. Knead the mixture by hand for several minutes until it becomes smooth and pliable.
Forming the Kibbeh
To form the Kibbeh, take a small amount of the mixture and shape it into a ball. Use your index finger to make a hole in the centre. Fill the hole with a mixture of minced meat, onions, and pine nuts. Seal the Kibbeh and shape it into an oval or torpedo form. The ideal Kibbeh should fit in your palm, and you should finish it in a few bites.
Traditionally, people fry Kibbeh in vegetable oil until it turns golden brown and crispy. For a healthier option, you can bake it in the oven.
Serving the Kibbeh
People often serve Kibbeh with side dishes like hummus, tabbouleh, and fattoush. They also pair it with tzatziki, a yogurt-based sauce that adds a tangy, refreshing flavour. Kibbeh is both delicious and nutritious. It provides protein and fibber from the bulgur wheat and minced meat. It is also low in fat and calories, making it a good choice for health-conscious individuals. A perfect Kibbeh will leave you craving more.
A Delicious and Nutritious Dish
In conclusion, Lebanese Kibbeh is a tasty and healthy dish enjoyed for generations. Its unique flavour and texture make it a favourite worldwide. Whether fried or baked, Kibbeh is a must-try for anyone wanting to experience the rich flavours of Lebanese cuisine.
How to Cook the Lebanese Kibbeh (Fried Kibbeh Balls)
Ingredients:
For the Kibbeh filling:
500 g minced meat
2-3 onions chopped
1 teaspoon 7 spice
1.5 tablespoon Kibbeh Spices (Kamouneh Spice Mix)
½ teaspoon black pepper
1 tablespoon salt
1 cup chopped walnuts or pine nuts
2 tablespoon sumac
For the Kibbeh casing:
1 kilo fine bulgur wheat
1 kilo mince meat
2 onions
1.5 tablespoon Kibbeh Spices
1.5 tablespoon cornflour
1 teaspoon 7 spice
½ teaspoon black pepper
1 tablespoon salt
Sunflower or vegetable oil
Instructions:
Prepare the Filling
- Soak the bulgur wheat in enough water to cover and set aside
- To make the filling, sauté the chopped onions in regular olive oil until golden on medium low heat and then add 500g of minced meat to the onions and cook out the meat on medium high heat
- Add the 7 spice, kamouneh spices, black pepper and salt and use the back of your wooden spoon to break up the meat
- When it is cooked turn off the heat and add the sumac and chopped walnuts. Taste to make any adjustments then cover and set aside
prepare the Bulgur
- Drain the bulgur wheat and add to a large bowl. Take out the kilo of meat and prepare food processor. In several batches, add the bulgur wheat and equal amounts of meat to the food processor and process until it clumps together and starts to roll in the processor bowl.
- Roughly chop 2 onions to go in the food processor along with the 7 spices, kamouneh spices, black pepper and salt. Blitz well
- When you have combined all the meat and bulgur wheat in a bowl, add the blitzed onion spice mix and the cornflour, then bring everything together preferably with your hands. If it is too dry add a bit of water, you don’t want it too loose, sticky or crumbly but so it holds together nicely. If you don’t mind tasting a bit of raw meat check a tiny bit for saltiness and adjust as necessary
Assembling the Kibbeh
- Add approx half a cup of sunflower to a small bowl which you can dip your fingers into when shaping the kibbeh to avoid sticking. Clean your table and arrange a workflow with a large clean tray, the sunflower oil, the filling and the casing mix
- Take some casing and roll into golf ball size, indent the middle then hollow out the inside with your index finger turning as you do so until you have a half shell. Add a spoon of filling and close up the casing. Compress well with your hands and shape into classic kibbeh morsels.
- Line up the kibbeh on the tray until you finish the filling before you star frying them. It is necessary to deep fry the kibbeh morsels in sunflower or vegetable oil and serve with yoghurt dip or lemon juice if you prefer.
