Description
Lebanese Kibbeh Spiced Meat is a flavorful and aromatic ground beef or lamb dish mixed with soaked bulgur wheat and traditional Middle Eastern spices. This stovetop version is quick to prepare, with a perfectly seasoned, paste-like mixture cooked into juicy patties. It’s perfect served hot with hummus, pita bread or a fresh side salad, garnished with pine nuts and herbs for an authentic touch.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef or lamb
- 1/2 cup fine bulgur wheat, soaked in warm water for 20 minutes and drained
- 1 small onion, finely grated
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil (for pan-cooking)
Optional Ingredients
- 1 tablespoon pine nuts
- Chopped fresh mint or parsley for garnish
Instructions
- Prepare the Mixture: In a large bowl, combine the ground meat, drained bulgur wheat, finely grated onion, ground cinnamon, allspice, cumin, black pepper, and salt. Mix thoroughly by hand or with a spoon until the ingredients are fully incorporated and the mixture achieves a paste-like texture.
- Cook the Kibbeh Patties: Lightly oil a skillet and form the meat mixture into small patties or press it evenly into the skillet. Cook over medium heat for 6 to 8 minutes on each side until the patties are browned and cooked through.
- Toast Pine Nuts: (Optional) In a dry pan over medium heat, toast pine nuts for 2 to 3 minutes or until golden and fragrant. Sprinkle over the cooked kibbeh before serving.
- Serve: Serve the kibbeh hot alongside hummus, fresh pita, or a crisp side salad. Garnish with chopped fresh mint or parsley if desired.
Notes
- This recipe is a simplified stovetop version focusing on the spiced meat base of traditional kibbeh.
- For a classic style, you can layer with more bulgur dough and fillings or shape into football-like ovals and deep fry.
- To make a lighter dish, bake the patties in a preheated oven at 375°F (190°C) for 20 to 25 minutes instead of pan-frying.
- Soaking bulgur properly is crucial for a tender texture.
