Fried Kibbeh is one of Lebanon's most iconic hot appetizers — crispy bulgur shells filled with spiced ground meat and pine nuts, fried to golden perfection. This authentic recipe is by Chef Tarek BouGhanam — Executive Chef and F&B Consultant with 25+ years of experience across Lebanon and the GCC.
Ingredients
- Fine bulgur wheat — 500g
- Ground beef or lamb — 600g
- Onion, chopped — 200g
- Pine nuts — 50g
- Black Pepper — 5g
- Salt — 5g
- Cinnamon Powder — 5g
- Allspice — 5g
- Vegetable oil (for frying) — 500ml
Recipe Details
- Cuisine: Lebanese
- Category: Hot Appetizer
- Yield: 1kg
- Portions: 20–25 pieces
- Difficulty: Medium
- Prep Time: 90 minutes
Method
- Prepare Bulgur: Soak bulgur wheat in cold water for 15 minutes, then drain and squeeze out excess water.
- Make kibbeh shell mixture: Combine soaked bulgur with half the ground meat, minced onion, salt, pepper, cinnamon, and allspice. Process until smooth, dough-like consistency.
- Prepare filling: In a pan, sauté remaining ground meat with onion until browned. Add pine nuts, season with salt and spices, and cook until fragrant.
- Shape kibbeh: Take portions of the shell mixture, form oval balls, hollow the center, and fill with the meat-pine nut mixture. Seal carefully.
- Fry kibbeh: Heat vegetable oil to 180°C. Fry kibbeh in batches until golden brown and crispy, about 5–7 minutes.
- Drain and serve: Remove kibbeh with a slotted spoon, drain on paper towels, and serve hot with lemon wedges or yogurt dip.
Chef's Tips:
- This recipe yields about 20–25 pieces depending on size.
- You can adjust spice levels or add herbs like mint for variation.
- Make sure the oil is at the right temperature before frying — too cold and the kibbeh absorbs oil, too hot and it burns before cooking through.
Enjoying these authentic Lebanese recipes? Visit Chef Tarek BouGhanam's website for more recipes and professional F&B consulting services.
🌐 www.cheftarekbg.org | 📞 WhatsApp: +96170837813