About this Dish
Lebanon's national dish — a torpedo-shaped croquette of spiced minced lamb encased in a bulgur wheat shell, deep fried until golden. The filling contains lamb, pine nuts, onion and warm spices. Kibbeh nayeh — the raw version — is the most prized, eaten like steak tartare.
IngredientsServes 4
🐑Lean lamb mince, 500g (divided: 300g for shell, 200g for filling)
🌾Fine bulgur wheat, 200g
🧅Brown onions, 2 medium (1 finely grated for shell, 1 finely diced for filling)
🌲Pine nuts, 50g toasted
🫙Seven-spice (baharat) mix, 2 tsp (allspice, cinnamon, nutmeg, black pepper, coriander, cloves, ginger)
🧊Ice cold water, 4-5 tbsp
🧈Unsalted butter, 1 tbsp
🌿Ground cinnamon, 1/2 tsp
🧂Salt and black pepper, to taste
🫒Vegetable oil, for deep frying (about 1 litre)
Method
1
Rinse the bulgur wheat and soak it in cold water for 15 minutes, then drain and squeeze out as much moisture as possible with your hands or a clean cloth.2
Make the shell dough by combining the soaked bulgur, 300g lamb mince, grated onion, 1 tsp seven-spice, salt and pepper in a bowl. Knead firmly for 5-8 minutes, adding ice cold water a tablespoon at a time until you have a smooth, pliable dough that holds together — it should feel like soft clay.3
Make the filling by frying the diced onion in butter over medium heat until softened and golden, about 5 minutes. Add the remaining 200g lamb mince and break it up, cooking until browned, then stir in the remaining seven-spice, cinnamon, salt and pepper. Remove from heat and mix in the toasted pine nuts, then leave to cool completely.4
To shape each kibbeh, wet your hands well with cold water. Take a golf-ball sized piece of shell dough and roll it into a smooth ball, then press your index finger into the centre and rotate the ball around your finger to create a hollow oval shell with walls about 5mm thick.5
Spoon a heaped teaspoon of cooled filling into the hollow, then carefully pinch and seal the open end into a pointed torpedo shape. Re-wet your hands between each one to prevent sticking and cracking — you should get around 12-15 kibbehs.6
Heat the oil in a deep heavy pot to 170°C (340°F). Fry the kibbehs in batches of 4-5, turning gently, for about 4-5 minutes until deep golden brown all over. Do not crowd the pan. Drain on a paper towel-lined plate.7
Serve immediately while still hot and crispy alongside a bowl of plain yoghurt, fresh mint leaves and a squeeze of lemon. Kibbeh are at their absolute best straight from the oil.User Reviews
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