Kibbeh is a classic Lebanese dish made from minced lamb and burghul (hulled, steamed wheat kernels). Fragrant spices such as cinnamon and nutmeg give this popular snack its distinctive Middle Eastern flavour.

  • 1 hr 5 mins cooking
  • Makes 25 Item
  • Print


  • 1 1/2 (240g) burghul
  • 250 gram lamb mince
  • 1/2 brown onion (75g), chopped finely
  • 3 teaspoon sea salt flakes
  • olive oil, for deep-frying
  • 30 gram butter
  • 125 gram lamb mince
  • 1/2 brown onion (75g), chopped finely
  • 2 tablespoon roasted pine nuts
  • 1 fresh long red chilli, chopped finely
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • pinch saffron threads
  • 1 cinnamon stick
  • 1 bay leaf


  • 1
    Soak burghul in warm water 10 minutes; drain.
  • 2
    Blend or process burghul, mince, onion and salt until the mixture forms a smooth paste.
  • 3
    For the filling, heat butter in small frying pan; cook mince and onion, stirring, until browned lightly. Add nuts, chilli, spices and bay leaf; cook, stirring, 10 minutes. Discard cinnamon stick and bay leaf.
  • 4
    Roll 1½ tablespoons of burghul mixture into balls. Make a small hole in the centre with your finger; fill with one heaped teaspoon of the filling. Roll the ball to enclose filling and form an oval shape. Repeat with remaining burghul mixture and filling.
  • 5
    Heat oil in wok; deep-fry balls about 2 minutes or until well-browned. Drain on absorbent paper.

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