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Updated: Nov 14, 2020

Spiced minced meat - inside and outside.

Kibbeh is an interesting dish to make and a culinary novelty for me - in the sense that it uses beef for both the <shell> and the filling.

Mixed with bulgur, this makes for a dish that is rich in protein and carbs together. Pair this dish with a salad (a Fattoush Salad will work well and keep up with the Lebanese menu theme) for a complete meal.

Aside from its wonderful combination of flavors, shaping Kibbeh is satisfying on its own. The final shape ends up matching the interior of your two palms and therefore your Kibbeh and the one made by someone else may never be exactly the same. How magical is that?

Be sure to check our Week 46 - Lebanese Food Pinterest Board for some video examples of shaping Kibbeh.

Serve plain or top with tahini sauce or tzatziki.

As usual, we recommend either baking the Kibbeh in the oven or preparing in the air fryer - instead of the traditional deep frying.

This recipe is part of the 2020 - Week 46 - Lebanese Foods . Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.

Download the recipe here:

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