Kibbeh Recipe: Crispy Lebanese Bulgur and Meat Croquettes 2026

Kibbeh, also known as kibbe or kebbeh, is a true jewel of Middle Eastern cooking, and its shape will remind you of a croquette. Making it can seem a little laborious, but we promise the final result is worth every minute you put in.

The recipe brings together simple ingredients that are packed with flavor: ground meat, pine nuts, aromatic spices and bulgur wheat, which combine into an irresistible mix of tastes and textures.

After shaping the dough into its characteristic rugby-ball form and filling it, all that's left is to fry the kibbeh until golden and crunchy and enjoy them with lemon slices and yogurt or tahini sauce.

Ingredients for Kibbeh

This recipe makes about 10 to 12 kibbeh, serving 5 people as an appetizer.

For the filling:

• 1 tablespoon olive oil
• 1 onion, chopped
• 300 g ground lamb or beef
• 25 g pine nuts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon nutmeg

For the dough:

• 225 g bulgur wheat
• 100 g water
• 1 onion
• 250 g ground lamb or beef
• 1 tablespoon basil or mint
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon clove
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon nutmeg

For frying:

• 200 g sunflower oil or mild olive oil

How to Make Kibbeh Step by Step

1. Sauté the onion

Start by making the kibbeh filling. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 chopped onion and cook until it turns translucent and golden, about 10 minutes.

2. Cook the filling with pine nuts and spices

Then add 300 g of ground lamb or beef and cook until done. Add 25 g of pine nuts and season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cinnamon, 1/2 teaspoon coriander, 1/2 teaspoon cumin and 1/2 teaspoon nutmeg. Set the filling aside; it should be dry.

3. Hydrate the bulgur

Now move on to the kibbeh dough. First, hydrate 225 g of bulgur wheat in a bowl with 100 g of water for 10 minutes.

4. Blend the dough ingredients

Transfer the hydrated bulgur to a food processor along with 1 onion cut into large pieces, 250 g of ground lamb or beef, 1 tablespoon basil or mint, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cinnamon, 1/2 teaspoon clove, 1/2 teaspoon coriander, 1/2 teaspoon cumin and 1/2 teaspoon nutmeg.

5. Process into a paste

Pulse until everything is well combined and a sort of paste forms.

6. Shape the kibbeh shells

Next, start shaping the kibbeh. Wet your hands and take a couple of tablespoons of the kibbeh dough (about 50-55 g). Place it in the palm of your hand and press it into the shape of an open rugby ball, hollowed out inside.

7. Fill each kibbeh

Spoon some of the reserved filling into the hollowed shell.

8. Seal the kibbeh

Close the kibbeh with your damp hands, pinching the edges so the filling stays enclosed.

9. Shape the rest and chill

Shape all the kibbeh the same way — you'll get about 10-12 pieces — and put them in the fridge for half an hour. This helps them hold their shape better.

10. Fry the kibbeh

Heat 200 g of frying oil, sunflower or mild olive oil, in a pot or deep skillet and fry the kibbeh a few at a time over medium-high heat until toasted and crunchy.

11. Drain and serve hot

Let them drain briefly on paper towels and serve them hot, accompanied by yogurt or tahini sauce.

Tips for the Best Kibbeh

Keep the filling dry

A moist filling will make the shells soggy and prone to splitting. Cook off any excess liquid before you set the meat mixture aside, and let it cool slightly before stuffing.

Wet your hands while shaping

The dough is sticky, so damp hands are your best tool. Wet them again whenever the mixture starts clinging, and press the shell thin but not so thin that it tears.

Chill before frying

Half an hour in the fridge firms up the shaped kibbeh so they hold their rugby-ball form in the hot oil. Fry them a few at a time so the oil temperature stays steady and they turn evenly golden.

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Like a lot of home cooks, I like having a balanced lineup ready to go: simple comfort dishes, well-known international plates, and desserts that make everyone happy.

On nights when I want something rich and indulgent, my picks tend to be this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And whenever something fruity and soothing sounds good, this classic French Tarte Tatin recipe is the one I keep coming back to.

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For filling lunches and cozy dinners, these are the ones I always point people toward: this comforting Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, rich Italian Bolognese Sauce recipe, and creamy Chicken Croquettes in Thermomix recipe. And if I'm after something even heartier, I'll bake this Greek Pastitsio Pie recipe, a rustic Potatoes and Squid Stew recipe, or the ultra-comforting French Boeuf Bourguignon recipe.

Street food and party-style plates are another mood I cook for often, and that usually means this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, flavorful Mexican Pork Carnitas recipe, or these crunchy Korean Hobak Jeon recipe. These easy Air Fryer Zucchini Rings recipe are another one I like to set out as a no-fuss appetizer or snack.

And when I'm building drinks and a full spread for company, dinner often gets paired with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To fill out the table, this tangy French Remoulade Sauce recipe works great on the side, and this striking Mediterranean Black Rice with Squid recipe makes a beautiful finish.

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After years of testing and fine-tuning recipes in my own kitchen, I've come to believe the strongest dishes rely on three things: simplicity, techniques you can trust, and serious flavor.

The recipes gathered here are the ones I genuinely keep coming back to—whether it's a fast meal just for me or something a little more special for friends and family.

On the dessert side, the rich and silky Orange Chocolate Mousse Recipe is one I reach for when I want something elegant without much effort. Another sweet favorite is the caramelized Trdelnik Slavic Pastry Recipe, inspired by the famous Central European chimney cake. If baking is your thing, knowing how to make syrup for better texture in desserts comes in handy, and my Inverted Sugar Recipe walks through exactly how I do it at home.

When something fresh and unfussy is what I'm after, I usually reach for the classic Italian Caprese Salad Recipe or a perfectly cooked Simple Poached Egg Recipe. For heavier comfort food, I'm quick to suggest the satisfying Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the quick weeknight go-to One Pot Pasta Recipe.

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Air fryer cooking is a category I turn to often too, since it saves time without sacrificing texture. The ones I make most include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my comforting Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be rich, cheesy, and deeply satisfying without any gluten.

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