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Lebanese Kibbeh

Serving for 6 people


Outer dough:
  • 700g medium fine Bulgur (Cracked wheat)
  • 1 large onion
  • 1 tablespoon pine nuts
  • 1 teaspoon wild marjoram (Mardakoush)
  • 1 teaspoon Basil (7abak)
  • ½ teaspoon Cumin (Kammoun, Optionally)
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 kg fine chopped or minced meat

Inner Filling:
  • ½ chopped or minced meat
  • a handful of ground walnuts (kamshet joz)
  • 2 medium onions
  • 3 tablespoons olive oil


  • Step 1 Place bulgur in a bowl and cover with warm water just to the top of the bulgur, till it is soaked.
  • Step 2 Add the onions, chopped, to the bulgur. Stir the bulgur-onion mixture, adding the cumin(optionally), allspice, pine nuts, salt, marjoram(mardakoush), and basil(7abak). Add the meat to the mixture and knead it, then let it rest.
  • Step 3 (Filling) Chop the onions and add olive oil, then heat in fry-pan for a few minutes. After that add meat, allspice and salt. Keep stirring the mix till the meat is well cooked, then turn the heat off and add walnuts
  • Step 4 Get the dough and make it into half-open empty ovals and add the filling inside, then close it with dough.
  • Step 5 Place in oil and fry till they are dark brown coloured. Alternatively, you can dip in lukewarm oil and bake in oven for a healthier, lighter, option
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