Middle Eastern Lamb Kibbeh

    35 minutes

    Made from a blend of cooked bulgur wheat, chopped mint and onions stirred into lamb mince, then cooked as small patties. Kibbeh is a favourite traditional dish in Lebanon, Syria, Palestine and Iraq. Serve kibbeh with tahini, a sesame seed paste and yogurt to dip.

    5 people made this

    Serves: 12 

    • 2/3 cup (110g) medium coarse bulgur (burghul)
    • 1 cup fresh mint leaves
    • 1 large brown onion, chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon ground allspice
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 700g lean lamb mince
    • 1/4 cup olive oil

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High (100%) for 1-2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
    2. Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur with the cumin, allspice, salt and pepper. Stir the bulgur mixture into the lamb mince and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
    3. Heat the oil in a large frying pan over medium heat. Cook the kibbeh patties about 5 minutes each side or until outside is golden brown and center is cooked through.

    Cook's Tip

    Kibbeh can also be baked in the oven. Preheat oven to 175 degrees C. Press the lamb mixture evenly into a 20cm square pan to about 3cm thickness. Drizzle 3 tablespoons olive oil over the top. Bake about 30-40 minutes or until the top is brown. Cool, cut into diamond pieces while still in the pan and serve.

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    Reviews in English (35)


    I was surprised to find a recipe for kibbeh here... it's very similar to my recipe which is also very popular in Brazil. I finally found bulgur CAN be found here and the first thing I made was kibbeh. My recipe takes toasted pine nuts (about 1/2 cup) mixed in and you can place the whole mixture in a 9x13 baking pan (foil or glass) and bake it at 350F for 30/35 minutes. It's very popular to serve this way as well. I use to make a little vinaigrette to serve on the side: diced tomatoes, cucumbers, chopped parsley, some hot pepper drops and chopped parsley. My husband fell in love with it and the next time we'll make patties and grill the kibbeh. Thanks for posting, I'm sure everybody will enjoy this dish very much.  -  12 Mar 2009  (Review from Allrecipes USA and Canada)


    Hubby gives this recipe a definite 5 stars! I finally realized why I can't get my Lebanese husband to care for any meatloaf recipes - after eating kibbeh, no meatloaf can compare! Only addition I would make is 1/2 c. or so of pine nuts (sold in small bags in the baking aisle with other nuts). Just isn't authentic kibbeh without the pine nuts. (You can also use 1/2 ground turkey and/or 1/2 lean ground beef for your meat if desired; the spices make this recipe!) Yummy!  -  30 May 2009  (Review from Allrecipes USA and Canada)


    This was AWESOME!! I had been wanting to make kibbeh for a long time. When I was studying in Mexico, I found that there were quite a few middle eastern restaurants, and this dish was very popular. In the US, it seems not many people have heard of it. I liked the fact that the mint and onion was mixed right up into the meat/bulgur mix, as I've only had it on the side before. I made raita to eat with this b/c I thought the flavors would go well together and it was DELISH!! Thanks for the recipe!  -  20 Jul 2008  (Review from Allrecipes USA and Canada)