7 Lebanese Kibbeh Recipes (2024)

FAQs

What is Lebanese kibbeh made of? ›

What is kibbeh made of? With origins in the Middle East – and considered the national dish of Lebanon – kibbeh is a combination of bulgur cracked wheat, chopped onions, baharat (seven spices) and lean beef, goat, lamb, fish or camel mince meat.

Types of Kibbeh

Here's a run-down: Baked kibbeh, Kibbeh bil sanieh is stuffed kibbeh in a baking sheet or other baking dish. Raw kibbeh Kibbeh nayyeh, is like steak tartare, but with finer ground meat. Kibbeh labanieh is kibbeh balls with warmed yogurt sauce (Lebanese laban).

Kibbeh is best served warm with tahini sauce, tzatziki or plain yogurt. Here I served it with this Mediterranean chickpea salad; you can also serve it with tabouli, fattoush salad, or even Greek salad.

Ingredients and Substitutions

Nuts – I like to use pine nuts, but walnuts or slivered almonds can be used.

Lebanese 7 Spice is an amazingly aromatic blend of some of the most potent spices around. Often used interchangeably with Baharat, it consists of Black Pepper, Black Cumin Seeds, Sweet Paprika, Coriander, Cloves, Nutmeg, Cinnamon and Cardamom.

Well-known dishes include baba ghanouj, tabbouleh, sfeeha, falafel and shawarma. An important component of many Lebanese meals is hummus, a chickpea puree dish, and many dishes are eaten with flatbread. Well-known desserts include baklawa, sfouf and ka'ak.

The national dish of Lebanon is kibbeh, an emulsified paste of fresh lamb and bulgur wheat with spices. Meat tends to be made into nuggets and charcoaled or stuffed into vegetables. Vegetables are usually the main feature of the meal.

The word kibbeh first appeared in ancient biblical text, meaning “tent” or “tarp”. Later on the word took on a new meaning in Aramaic as kababa, which means "a covering". This is similar to the lamb and bulgur top and bottom that encases, or covers, a layer of lamb.

Although some cultures that traditionally eat kibbeh served raw take steps to reduce the risk of illness such as controlling the temperature of the meat and freshly grinding it with clean blades, none of these practices can ensure that the meat being eaten is actually safe.

Kafta uses more spices. Cracked wheat- kibbeh uses cracked wheat or bulgur within the meat, but kofta does not use any wheat product whatsoever. Cooking method- Kofta is traditionally grilled, but kibbeh is either baked, fried or served raw.

How long does raw kibbeh last in the fridge? ›

It's best to enjoy this within 24 hours since it's raw. But if you have leftovers after that time, you can form them into small meatballs or kibbeh balls and fry or bake them.

Names: Pinus pinea, Pignolia, also known as Umbrella Pine or Stone Pine, Pine Kernels, native to the Mediterranean region in Lebanese known as Snoubar Lebanon, snoubar Baladi Lebnene, snoubar Baladi Lebanese, snawbar baladi, Mediterranean Pine Nuts, Raw pine nuts.

Walnuts. Walnuts are one of the more popular substitutes for pine nuts because they are widely available, relatively inexpensive, and they add a delicious, nutty flavor to the pesto. Walnuts can be somewhat bitter when they are raw, so it's especially important to toast them before adding the walnuts to your pesto.

We discovered that many people do not know much about American pine nuts, or even that these exist! Pinyon or Pinon Pine Nuts are a wild, native American food, known on the East Coast as Indian Nuts. There are many common misconceptions about these amazing nuts (some even note that they come from India!).

An absolute staple ingredient in Lebanese cuisine is none other than the humble bulb of garlic. Crushed, minced, roasted… it is all used! The most popular way to use garlic in Lebanon is to flavour dishes such as hummus, baba ghanoush and meat marinades.

Lebanese food brings to mind a kaleidoscope of sensory elements: From the aromatic, sharp perfume of cinnamon, cumin, thyme, and roasting meat to the clear, refreshing notes of leafy green herbs, zesty lemon, and garlic.

Kibbeh, also known spelled kibbi or kebbeh, is a mixture of cracked wheat, beef, onions and spices made into many different dishes like these kibbeh balls version. This is similar to my Baked Kibbeh recipe, but instead of layering the ingredients in a baking dish, you shape them into what we grew up calling footballs!

Gyro: Many varieties of this protein option have more fat than protein. Falafel: Deep-fried chickpea patties - often tucked into pita pockets. Kibbeh: Deep-fried balls of beef, lamb and/or bulger. Pita: Ask for cucumber slices instead for dipping.