This post may contain affiliate links.
Kibbeh is a Middle Eastern favorite of ground beef, bulgur wheat, cinnamon, cumin and onion baked and served alongside yogurt and other traditional mediterranean favorites. You will love this easy meal!
As a child Lebanese meals were my favorite and that is still true today. Whenever I have a meal that involves things like Kibbeh, tabbouleh, fattoush, hummus, pita, yogurt and Lebanese green beans I am brought back to my childhood.
I love meals that remind you of a time or place in your life. Kibbeh has always been a staple in our Lebanese family cooking. It is really easy to make and has rich flavors of cumin and cinnamon. There are many versions of kibbeh out there. When we make kibbeh we either use lamb or ground beef. Once in a while I will add in toasted pine nuts which gives it a nice texture and nutty taste.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- grains: bulgur is added to kibbeh to help bind everything together. I use bulgur-medium or #2. You will want to soak the bulgur in cold water before using to help soften it.
- beef: this recipe uses ground beef. Try to use 80/20 for that added flavor. You could sub in half lamb or all ground lamb in place of the beef.
- spices: the warm spice are what makes kibbeh so good! The mixture I use is cinnamon and cumin.
- onion: finely chopped onion is also added to kibbeh. Try to use sweet onion or a white onion.
How to Make Kibbeh
Step 1: Soak Bulgur: Preheat the oven to 350. Put cracked bulgur wheat in a bowl of cold water to soak for 30 minutes. Once the bulgur wheat is done soaking use your hands to squeeze the water out of the cracked wheat and place in a stand mixer or bowl.
Step 2: Add beef, spices and onion: Add the ground beef, cinnamon, cumin, salt, pepper and onion and mix until combined.
Step 3: Spread Beef in Dish: Spray an 8×8 square baking dish with non-stick spray. Using your hands evenly spread the beef mixture in the 8×8 square baking dish and use your hands to pat it down in the pan into a flat layer.
Step 4: Cut Kibbeh: Use a knife to cut diamond shapes into the meat before cooking or cut however you like. Bake the kibbeh for 30 minutes, remove and serve alongside yogurt, pita, hummus and tabbouleh.
Storage Instructions
Store the leftover kibbeh in an airtight container for up to 4 days.
More Beef Recipes
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Kibbeh
Ingredients
- 1 cup cracked bulgur wheat, bulghar-medium or #2
- 1 pound ground beef , {I use 80/20}
- 1 teaspoon cinnamon
- 2 teaspoons ground cumin
- 1/2 teaspoon black pepper, cracked
- 1/2 teaspoon salt
- 1/2 sweet onion, finely chopped
Instructions
- Preheat the oven to 350.
- Put cracked bulgur wheat in a bowl of cold water to soak for 30 minutes.
- Once the bulgur wheat is done soaking use your hands to squeeze the water out of the cracked wheat and place in a stand mixer or bowl. Add the ground beef, cinnamon, cumin, salt, pepper and onion and mix until combined.
- Spray an 8×8 square baking dish with non-stick spray. Using your hands evenly spread the beef mixture in the 8×8 square baking dish and use your hands to pat it down in the pan into a flat layer.
- Use a knife to cut diamond shapes into the meat before cooking or cut however you like. Bake the kibbeh for 30 minutes, remove and serve alongside yogurt, pita, hummus and tabbouleh.
Notes
- You can use ground lamb instead of ground beef or a combination of the two.
- Add a 1/4 cup of toasted pine nuts to the mixture and stir in just before you are ready to press the meat into your baking dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a kibbeh recipe passed down and is so good.
Hi Julia! Your Kibbeh sounds so good!! I love the similarities between Lebanese and Persian cuisine. I have a similar recipe on my blog for what I call Persian Sliders. I’m actually making them tonight! I don’t have the mini burger buns however so I plan to make them using your method in a baking dish…I’ve never tried it that way before. I also have a Persian green bean recipe that sounds similar to yours – yum! I’ll be making my kabab style ‘burgers’ with rice and a Persian salad tonight. Thanks for sharing your techniques!!
I love that our cuisines are so similar! Your sliders sound amazing. I’ll have to check out the recipe. I bet your green beans are pretty similar. It seems that a lot of the Mediterranean cuisines have deep similarities but usually a few things are different. Thanks for stopping by!
I tried a recipe for Kibbeh and it called for 3/4 tsp Syrian spice to 2 lbs. ground beef plus salt & pepper. I did not have syrian spices but found a recipe for Kibbeh that they used Allspice. Not sure it tasted like what I had had once, years ago. I wonder if the spices in this recipe are similar to the Syrian spices.
Let me know if you try it and it tastes like you remember!
I love Kibbeh so much and have been thinking of doing a recipe with these flavors. I love what you did here and the photo showing the scoring technique. I am so into Za’atar these days too. I put it on everything. Even roasted potatoes!
Thanks Katie! I love za’atar too! I haven’t tried it on potatoes but that is a brilliant idea. My favorite way to use za’atar is with olive oil and lemon on salads. Just my favorite!
My husband orders kibbeh whenever we get Lebanese takeout. I’m dying to make it at home!! One day soon. 🙂
It is so easy to make!! I was surprised how easy actually..some people baked them into little footballs or stuff them with pine nuts but we always just made it this way. 🙂
Looks so different and interesting! Love it : )
It’s very good! I hope you get to try it out.
I’ve only had this once and it was at a celebration. I loved it but I’ve never made it myself. This looks pretty easy too. Thanks for sharing!
It is very easy to make! I am surprised it took me that many years to finally learn it from my Mom! 🙂