Palestinian Kibbeh Recipe

palestinian kibbeh recipe


For the Kibbeh Dough:

  • 2 cups fine bulgur
  • 1 kg lean ground beef or lamb
  • 1 large onion, finely chopped
  • 1 cup ice-cold water
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste

For the Filling:

  • 1/2 kg ground beef or lamb
  • 1 large onion, finely chopped
  • 2 tablespoons pine nuts (optional)
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Olive oil for frying

For Shaping and Frying:

  • Olive oil for frying
  • Ice-cold water for shaping


Preparing the Kibbeh Dough:

  1. Soak Bulgur:
    • Rinse the fine bulgur under cold water, then soak it in warm water for about 30 minutes. Drain any excess water.
  2. Mixing the Dough:
    • In a large bowl, combine the soaked bulgur, ground beef or lamb, finely chopped onion, cumin, coriander, salt, and pepper. Mix well.
  3. Add Cold Water:
    • Gradually add ice-cold water to the mixture while kneading with your hands until you achieve a smooth, elastic dough.

Preparing the Filling:

  1. Sauté Onions:
    • In a pan, sauté the chopped onions in olive oil until they become translucent.
  2. Cook Ground Meat:
    • Add the ground meat to the pan and cook until browned. Drain any excess fat.
  3. Add Spices:
    • Stir in the pine nuts (if using), ground allspice, ground cinnamon, salt, and pepper. Cook for an additional few minutes until the flavors meld. Remove from heat and let it cool.

Shaping and Frying Kibbeh:

  1. Shape the Kibbeh:
    • Wet your hands with ice-cold water. Take a golf ball-sized portion of the kibbeh dough, flatten it in your hand, and shape it into a disc. Place a spoonful of the filling in the center and enclose it with the dough, shaping it into a torpedo-like form.
  2. Fry the Kibbeh:
    • In a deep pan, heat olive oil for frying over medium heat. Fry the shaped kibbeh until they are golden brown on all sides. Work in batches to avoid overcrowding the pan.
  3. Drain and Serve:
    • Place the fried kibbeh on paper towels to drain any excess oil. Serve hot, either as an appetizer or as part of a main meal.

This Palestinian Kibbeh recipe combines a crispy exterior with a flavorful, spiced filling. Enjoy the rich taste and cultural tradition of this Middle Eastern delight!

5/5 - (7 votes)

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