Lebanese cuisine is famous for its wide variety of kibbeh recipes, the national dish of Lebanon. From the delicacy of raw kibbeh nayyeh to the comforting baked layers of baked kibbeh, Lebanese kibbeh presents a range of flavors and preparations.
Although there are many variations of kibbeh, every kibbeh mixture combines spices, onion, cracked bulgur wheat, and minced meat, like ground beef or ground lamb. The meat mixture is combined with a food processor, meat grinder, or by hand kneading in a large bowl (if using already minced meat).
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Stuffed Baked Kibbeh
Baked stuffed kibbeh is a version of kibbeh bil sanieh but with layers. It consists of a two-layered mixture of soaked bulgur wheat, ground meat (usually lamb or fatty beef), onion, fresh mint, and spices such as cinnamon, Lebanese 7 spice, allspice, nutmeg, and black pepper.
The hashweh meat filling includes ground meat, pomegranate molasses, onions, pine nuts, and spices. Bake the kibbeh layers until deep golden brown and serve in square or diamond shapes.
Serve this Lebanese dish with cucumber mint yogurt, khyar bi laban.
Baked potato kibbeh is a vegan version of stuffed baked kibbeh with potatoes instead of ground meat.
Kibbeh Bil Sanieh
Kibbeh bil sanieh, or baked kibbeh, is a Lebanese classic and the simplest meat kibbeh recipe to make.
This kibbeh recipe presses the kibbeh mixture into a single layer on a baking sheet. Using your index finger, make a small hole. Drizzle enough oil on top and bake in the oven.
Fried Kibbeh Balls
Fried kibbeh balls are like Middle Eastern meatballs. Shape the kibbeh mixture into small oval or cylindrical shapes and deep-fry them until crispy and golden brown.
Kibbeh Labanieh (Kibbeh Balls in Yogurt)
Kibbeh labanieh (kibbeh in yogurt sauce) is a delicious variation of kibbeh balls cooked in a creamy yogurt sauce. Unstuffed kibbeh balls (unlike fried kibbeh balls) simmer in a tangy yogurt sauce flavored with garlic, mint, and sometimes lemon juice.
Kibbeh Nayyeh (Raw Kibbeh)
Kibbeh nayyeh is a raw version of kibbeh and is often considered a delicacy. Make raw kibbeh by finely grinding raw lean lamb or beef and mixing it with softened bulgur wheat, onion, and spices like Lebanese 7 spice, allspice, and nutmeg. Serve with olive oil, onions, and pita bread.
Potato Kibbeh (Kibbet Batata)
Kibbet batata, or potato kibbeh, is the vegan equivalent of kibbeh nayyeh. Substitute ground meat with cooked mashed potatoes. Mix the mashed potatoes with, onion, fresh parsley, softened fine bulgur wheat, dried mint, and spices. Drizzle with olive oil and serve with pita bread.
Sometimes the potato kibbeh mixture is shaped into small patties or balls and then either baked or fried until golden and crispy.
Other Kibbeh Recipes
Pumpkin kibbeh: This kibbeh recipe substitutes pumpkin for ground meat. It's a vegan version layered with a chickpea walnut filling. If you know of other kibbeh recipes, drop them in the comments below!
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