photo 4 (2)

Here, ground meat is combined with bulgur wheat and spices, layered in a baking dish, and baked until golden brown. This version is a bit more healthy than the frying version.

Nutritional info
per serving

Fat 17g
Saturated fat 4g
Carbohydrates 4g
Sodium 423mg
Fiber 1g
Protein 11g
Cholesterol 33mg


12 kibbeh
Prep time: Cook time: Total time:


  • [1/2] cup bulgur wheat, grind #1
  • 1 cup water
  • 1 large yellow onion, chopped
  • 2 fresh basil leaves
  • 1 lb. lean ground chuck beef
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • [1/2] tsp. ground allspice
  • [1/2] tsp. ground coriander
  • [1/2] tsp. ground cumin
  • [1/2] tsp. ground nutmeg
  • [1/2] tsp. ground cloves
  • [1/2] tsp. ground cinnamon
  • [1/2] tsp. dried sage
  • [1/2] lb. ground beef
  • 4 TB. extra-virgin olive oil
  • [1/2] cup pine nuts
  • 1 tsp. seven spices


In a small bowl, soak bulgur wheat in water for 30 minutes.

In a food processor fitted with a chopping blade, blend [1/2] of yellow onion and basil for 30 seconds. Add bulgur, and blend for 30 more seconds.

Add ground chuck, 1[1/2] teaspoons salt, black pepper, allspice, coriander, cumin, nutmeg, cloves, cinnamon, and sage, and blend for 1 minute.

Transfer mixture to a large bowl, and knead for 3 minutes.

In a medium skillet over medium heat, brown beef for 5 minutes, breaking up chunks with a wooden spoon.

Add remaining [1/2] of yellow onion, 2 tablespoons extra-virgin olive oil, remaining [1/2] teaspoon salt, pine nuts, and seven spices, and cook for 7 minutes.

Preheat the oven to 450ºF. Grease an 8x8-inch baking dish with extra-virgin olive oil.

Divide kibbeh dough in half, spread a layer of dough on bottom of the prepared baking dish, add a layer of sauteed seasoned ground beef, and top with remaining kibbeh dough.

Paint top of kibbeh with remaining 2 tablespoons extra-virgin olive oil, and cut kibbeh into 12 equal-size pieces. Bake for 25 minutes.

Let kibbeh rest for 15 minutes before serving.

Another way to make kibbeh is to form them into little 3 inch footballs. Just form a ball of the kibbeh dough in your hand, with your pointer finger, form a groove into the ball forming a space, put some of the filling in the space and then close it up and form it into a football.

Tasty Tip
You also can fry kibbeh. Form the dough into balls, and stuff with the filling. Fry the kibbeh in a pan with vegetable oil for 6 minutes, and drain on a plate lined with paper towels.

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