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lebanese quipe recipe

Lebanese Quipe (Kibbeh) Recipe

This Lebanese Quipe (Kibbeh) recipe is warm, rich, and full of comforting Middle Eastern flavor. Made with a soft bulgur-and-meat shell and a savory spiced filling, this guide teaches both traditional fried kibbeh balls and an easy baked kibbeh tray. Perfect for beginners, meal prep, and family gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Lebanese, Middle Eastern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Outer Kibbeh Shell
  • 1 cup fine bulgur
  • 300 g lean ground beef or lamb
  • 1 small onion grated
  • 1 tsp salt
  • 1 tsp paprika
  • ½ tsp cumin
  • ½ tsp dry mint
  • ½ tsp black pepper
Kibbeh Filling
  • 1 tbsp oil
  • 1 onion chopped
  • 500 g ground beef or lamb
  • ½ cup pine nuts or almonds
  • Salt to taste
  • Pepper to taste
For Frying (if making fried kibbeh balls)
  • Oil as needed for deep frying

Equipment

  • Large bowl
  • Frying pan
  • Baking dish
  • Food Processor (optional)
  • Slotted spoon
  • Mixing spoon

Method
 

Prepare the Kibbeh Shell
  1. Rinse the bulgur and soak it in warm water for 10 minutes. Drain well until damp, not wet.
  2. Mix the bulgur with salt, pepper, paprika, cumin, and dry mint.
  3. Add the grated onion and 300 g ground meat.
  4. Knead the mixture until smooth and firm. Chill for 10 minutes if too soft.
Make the Filling
  1. Heat 1 tbsp oil in a pan.
  2. Add the chopped onion and cook until soft.
  3. Add the 500 g ground meat, salt, and pepper. Cook until browned.
  4. Toast pine nuts until golden and mix them into the meat filling. Set aside to cool.
Two Cooking Options
    Option A: Fried Kibbeh Balls
    1. Wet your hands and take a small portion of the kibbeh shell.
    2. Shape into a ball, then use your finger to make a hollow.
    3. Add 1 spoon of filling and pinch to seal. Shape into the classic oval kibbeh shape.
    4. Heat oil to 350°F (175°C).
    5. Fry kibbeh until golden brown on all sides.
    6. Drain on paper towels and serve warm.
    Option B: Baked Kibbeh Tray
    1. Grease a baking dish and press half of the kibbeh shell mixture into the bottom.
    2. Spread all the filling evenly over the layer.
    3. Cover with the remaining kibbeh shell and smooth the top using wet hands.
    4. Score the surface with lines or diamond shapes.
    5. Bake at 375°F (190°C) for 35–40 minutes, until firm and golden.

    Notes

    • Keep bulgur damp, not wet, to prevent the shell from falling apart.
    • Wet hands make shaping kibbeh easier.
    • Chill the shell mixture if it feels too soft.
    • Add a drizzle of oil on top before baking for better color.
    • Serve with yogurt sauce, lemon, pickles, or tomato-parsley salad.
    • Freeze shaped kibbeh balls or baked slices for up to 3 months.