Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (270 g) fine bulgur wheat
- 2 lb (900 g) ground lamb (or beef), divided
- 2 medium onions (1 finely diced, 1 cut in chunks)
- 1/2 cup (70 g) pine nuts, toasted
- 4 tbsp olive oil or ghee, plus more for baking
- Spices: 2 tsp salt, 2 tsp allspice, 1 tsp cinnamon, 1 tsp black pepper, 1/2 tsp cumin, pinch nutmeg
- 2–3 tbsp chopped parsley; optional: 1 tbsp pomegranate molasses or lemon juice
- Vegetable oil for frying (about 4 cups / 1 L), or baking spray/oil
- To serve: lemon wedges, yogurt, fresh mint or parsley, optional pomegranate seeds
Do This
- 1. Rinse 1 1/2 cups fine bulgur, cover with cold water, and soak 20–30 minutes until softened; drain and squeeze very dry.
- 2. For the filling, sauté diced onion in 2 tbsp oil, add 1 lb lamb, brown well, then season with half the spices. Stir in pine nuts, parsley, and pomegranate molasses or lemon juice; cool.
- 3. For the shell, blend drained bulgur, remaining 1 lb lamb, onion chunks, and remaining spices in a food processor until a smooth, sticky paste forms. Chill 20–30 minutes.
- 4. For shells: with wet hands, form golf-ball pieces into thin-walled ovals, stuff with 1–1 1/2 tsp filling, and pinch closed. For tray: press half the shell mix into an oiled 9 x 13 in pan, spread filling, top with remaining shell mix, and score diamonds.
- 5. Fry shells in 350°F / 175°C oil for 4–5 minutes until deep golden, or bake brushed with oil at 400°F / 200°C for 18–22 minutes. Bake tray kibbeh at 400°F / 200°C for 30–35 minutes.
- 6. Rest a few minutes, then serve warm with lemon wedges, yogurt, and herbs.
Why You’ll Love This Recipe
- Classic Levantine comfort food with deeply spiced lamb, buttery pine nuts, and a tender bulgur shell.
- Includes both traditional stuffed “football” kibbeh and an easier baked tray version.
- Perfect for entertaining: make ahead, freeze, then fry or bake straight from the freezer.
- Flexible: fry for extra crispness or bake for a lighter, hands-off version.
Grocery List
- Produce: 2 medium onions, 1–2 garlic cloves (for sauce, optional), 1 bunch flat-leaf parsley, small bunch fresh mint (optional), 2 lemons.
- Dairy: Plain whole-milk yogurt (for serving), unsalted butter or ghee (optional, for richness in filling).
- Pantry: Fine bulgur wheat (#1 grade), ground lamb or beef, pine nuts, olive oil, neutral frying oil, ground allspice, ground cinnamon, ground cumin, ground nutmeg, black pepper, fine sea salt, pomegranate molasses (optional), baking spray or extra olive oil.
Full Ingredients
For the Spiced Lamb and Pine Nut Filling
- 2 tbsp olive oil or ghee
- 1 medium onion, finely diced (about 1 cup / 130 g)
- 1 lb (450 g) ground lamb (or beef)
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cumin (optional but traditional)
- Pinch ground nutmeg
- 1/2 cup (70 g) pine nuts, lightly toasted
- 2–3 tbsp finely chopped flat-leaf parsley
- 1 tbsp pomegranate molasses or 1–2 tbsp fresh lemon juice (optional, for a subtle tang)
For the Kibbeh Shell (Bulgur and Lamb Mixture)
- 1 1/2 cups (270 g) fine bulgur wheat (#1 grade)
- 1 1/2 cups (360 ml) cold water, for soaking bulgur
- 1 lb (450 g) lean ground lamb (or beef)
- 1 small onion, peeled and cut into chunks
- 1 tsp fine sea salt
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground cumin
- 2–4 tbsp ice water, as needed, to help bind the mixture
For Frying or Baking
- Vegetable, canola, or sunflower oil, for deep or shallow frying (about 4 cups / 1 L for deep frying)
- 3–4 tbsp olive oil, for brushing if baking shells or tray kibbeh
Optional Garnishes and Serving Ideas
- Lemon wedges
- Plain yogurt or garlicky yogurt sauce
- Fresh mint leaves and extra chopped parsley
- Pomegranate seeds (arils) for color and sweetness
- Fresh vegetables or salad: tomatoes, cucumbers, pickles, fattoush, or tabbouleh
Step-by-Step Instructions
Step 1: Soak the Bulgur and Prep Aromatics
Place the fine bulgur in a medium bowl and rinse under cold running water, swirling with your hand, then drain. Add 1 1/2 cups (360 ml) fresh cold water to the bulgur, making sure it is just covered. Let it soak for 20–30 minutes, until the grains are softened but not mushy.
While the bulgur soaks, finely dice one onion for the filling and cut the second, smaller onion into rough chunks for the shell mixture. Finely chop the parsley for both the filling and garnishing. If you have not already toasted the pine nuts, toast them in a dry skillet over medium heat, stirring constantly, for 3–4 minutes until lightly golden and fragrant. Transfer to a plate to cool.
Step 2: Make the Spiced Lamb and Pine Nut Filling
Heat 2 tbsp olive oil or ghee in a large skillet over medium heat. Add the finely diced onion and cook for 5–7 minutes, stirring often, until soft and translucent but not browned.
Add 1 lb (450 g) ground lamb to the skillet, breaking it up with a spoon. Cook for 7–9 minutes, until the meat is cooked through and most of the moisture has evaporated. You want the mixture fairly dry so it does not leak out of the kibbeh.
Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp allspice, 1/2 tsp cinnamon, 1/4 tsp cumin, and a pinch of nutmeg. Stir and cook for another 1–2 minutes until fragrant. Remove from the heat and stir in the toasted pine nuts, chopped parsley, and pomegranate molasses or lemon juice if using. Taste and adjust seasoning. Spread the filling in a shallow dish to cool completely; warm filling can tear the kibbeh shells.
Step 3: Prepare the Bulgur and Lamb Shell Mixture
Once the bulgur has soaked for 20–30 minutes, drain it very thoroughly in a fine-mesh sieve or colander. Use your hands to squeeze out as much water as possible. This step is crucial: excess water will make the shell mixture too soft and difficult to shape.
In a food processor, place the drained bulgur, 1 lb (450 g) ground lamb, the onion chunks, salt, allspice, cinnamon, black pepper, and cumin. Pulse until the mixture forms a smooth, sticky paste that clumps together. Scrape down the sides as needed. If the mixture feels dry or crumbly, add 1–2 tbsp of ice water at a time and process again. It should be soft, cohesive, and slightly tacky but not overly wet.
Transfer the shell mixture to a bowl, cover, and chill for 20–30 minutes. Chilling helps it firm up and makes shaping easier.
Step 4: Shape Kibbeh Shells or Assemble the Baked Tray
Prepare a small bowl of cold water for dipping your hands; this prevents sticking while shaping. For stuffed shells, scoop about 2 tbsp of the shell mixture (roughly a golf-ball size, 30–40 g) and roll it into a smooth ball between damp palms. Using a wet index finger or thumb, gently hollow out the center while rotating the ball in your hand, forming a thin-walled oval or “football” shape with pointed ends. Aim for walls about 1/4 in (6 mm) thick.
Fill the hollow with 1–1 1/2 tsp of the cooled lamb-and-pine-nut filling. Pinch the opening closed, smoothing the seam and tapering the ends slightly. Set the finished kibbeh on a tray lined with parchment paper. Repeat with the remaining shell mixture and filling. You should get about 24–28 kibbeh, depending on size.
For the tray-baked version (easier and faster), lightly oil a 9 x 13 in (23 x 33 cm) baking dish. Divide the shell mixture into two equal portions. With damp hands, press one portion evenly into the bottom of the dish to form a compact, even layer. Spread the filling evenly over this base, leaving a small border around the edges. Top with the remaining shell mixture, pressing gently to cover the filling completely and seal the edges. With a sharp knife, score the top into diamonds or squares, cutting almost to the bottom but not through. Drizzle or brush with olive oil.
Step 5: Fry the Stuffed Kibbeh Shells
If frying, pour vegetable oil into a deep, heavy pot or deep skillet to a depth of about 2–3 in (5–7 cm). Heat the oil to 350°F / 175°C. If you do not have a thermometer, a small piece of kibbeh shell should sizzle gently and rise to the surface within a few seconds.
Fry the kibbeh in batches, 4–6 at a time, to avoid overcrowding and temperature drops. Carefully lower them into the hot oil and fry for 4–5 minutes, turning occasionally, until they are a deep golden brown and crisp all over. Adjust the heat as needed to maintain the temperature; too low and they will absorb oil, too high and they will brown before the inside heats through.
Use a slotted spoon to transfer the fried kibbeh to a paper towel–lined tray or a wire rack set over a baking sheet. Keep them warm in a low oven (200°F / 95°C) while you fry the remaining batches.
Step 6: Bake the Kibbeh Shells and/or Tray Kibbeh
For a lighter option, you can bake the shaped kibbeh instead of frying. Preheat the oven to 400°F (200°C). Arrange the stuffed shells on a parchment-lined baking sheet, leaving a little space between each. Brush or spray all sides generously with olive oil. Bake for 18–22 minutes, turning once halfway through, until evenly browned and crisp at the edges.
For tray kibbeh, bake the prepared pan (already scored and brushed with olive oil) in the preheated 400°F / 200°C oven for 30–35 minutes, until the top is golden and the edges are sizzling. For extra color, you can place it under the broiler for 1–2 minutes at the end, watching closely to prevent burning. Let the tray rest for at least 10 minutes before cutting along the score lines to serve.
Step 7: Garnish and Serve
Transfer fried or baked kibbeh shells to a serving platter, or arrange the cut tray kibbeh pieces on a large plate. Sprinkle with chopped parsley or mint and a few pomegranate seeds if you like. Serve warm with lemon wedges and a bowl of plain or garlicky yogurt for dipping.
Kibbeh is wonderful as part of a mezze spread alongside salads, pickles, and fresh vegetables, or served simply with a crisp salad for a complete meal.
Pro Tips
- Dry bulgur is key: Squeeze the soaked bulgur very well. Excess moisture is the main reason shells crack or feel mushy.
- Cool the filling completely: Warm filling softens the shell mixture and makes shaping difficult, leading to leaks while frying.
- Keep a bowl of cold water nearby: Lightly wetting your hands while shaping helps create smooth, thin shells without sticking.
- Do not rush the frying temperature: Aim for about 350°F / 175°C. If the oil is too cool, kibbeh will absorb oil; too hot and they brown before cooking through.
- Use a food processor for texture: Processing the shell mixture until very smooth gives that classic, almost dough-like consistency that holds together and fries beautifully.
Variations
- All-beef kibbeh: Substitute ground beef for lamb in both the filling and shell if you prefer a milder flavor or if lamb is hard to find.
- Air-fryer kibbeh: Brush stuffed shells lightly with oil and cook in a preheated air fryer at 375°F / 190°C for 12–15 minutes, turning once, until crisp and golden.
- Cheese-boosted filling: Add a few tablespoons of crumbled feta or akkawi cheese to the filling for a richer, slightly creamy center (use less salt to compensate).
Storage & Make-Ahead
Refrigerator: Cooked kibbeh can be cooled completely, then stored in an airtight container in the fridge for up to 4 days. Reheat in a 350°F / 175°C oven for 10–15 minutes until warmed through and re-crisped. The filling and shell mixture can be prepared separately up to 2 days ahead and kept chilled; shape and cook just before serving.
Freezer (uncooked): Shape the kibbeh shells (or assemble the tray), place on a parchment-lined sheet, and freeze until solid. Transfer to freezer bags or wrap the tray tightly. Freeze for up to 2–3 months. Fry or bake shells directly from frozen, adding a few minutes to the cooking time; for tray kibbeh, bake from frozen at 375°F / 190°C until hot in the center and golden.
Freezer (cooked): Fried or baked kibbeh can also be frozen once cooled. Reheat from frozen in a 350°F / 175°C oven for 15–20 minutes, until hot and crisp.
Nutrition (per serving)
Approximate values per serving (1/6 of the recipe, assuming fried shells; baking will reduce fat and calories slightly): about 520 calories; 30 g fat; 12 g saturated fat; 30 g carbohydrate; 4 g fiber; 30 g protein; 780 mg sodium. Values will vary based on meat choice (lamb vs. beef), frying vs. baking, and exact portion sizes.
