Diving into a plate of homemade kibbeh, still hot enough to scald both your fingers and mouth as you steal the first bite, and still so impossibly delicious that it’s worth the pain, is a singular experience to aspire to. It’s been on my recipe wish list for a decade, maybe two, punted in favor of less daunting dishes. At long last, I can say that while it’s not a quick fix meal to whip up on an average weeknight, it’s well within reach, and well worth taking the plunge.

What Are Kibbeh?

The word kibbeh stems from an Arabic verb كَبَّبَ (kabbaba), meaning “to form into a ball” or a circular shape. Kibbeh is considered a revered national dish of Syria and Lebanon, held in high esteem and fiercely protected. The essential ingredients for any form of kibbeh are bulgur wheat, spices, and ground meat. Traditionally, that meat would be in the form of lamb, beef, or goat, but plant-based variations abound. My recipe combines potatoes for binding power, chickpeas for protein, and Sugimoto Shiitake for umami to create the ideal balance of texture, nutrition, and flavor.

Sugimoto Shiitake are my favorite substitute for ground beef. You can mince the whole mushroom or just the stem for a thrifty fix that packs a huge punch of flavor. The toothsome chew stands on its own as an authentically meaty sensation, or enhances any range of alternative proteins to those same lofty standards. Coarsely mashed chickpeas, crisp pine nuts, caramelized onions, and a dazzling array of spices join forces for an unforgettable taste sensation.

Hashweh in Arabic means “filling” or “stuffing,” which is how I refer to this umami mixture. However, in common parlance, it’s come to refer to a one-pot rice dish, not unlike a meaty pilaf. You could very happily use it to stuff other vegetables, like peppers or cabbage, or serve like a side dish as is.

Kaleidoscopic Kibbeh

Kibbeh isn’t just one dish. At last count, there’s roughly 70 distinctive variations found across the Middle East. Between regional variations, family tradition, and personal preferences, no two recipes are ever the same. Some of the most common types include:

• Kibbeh Nayyeh is served completely raw, fully incorporating the meat with the wheat, like a finely ground steak tartare.
• Kibbeh Bil Sanieh bakes the components together as two layers in a shallow dish.
• Kibbeh Labanieh takes fried kibbeh balls and drowns them in a thick yogurt sauce.
• Arras Kibbeh is what we’re making today: football-shaped, stuffed, and deep-fried kibbeh.

Popular Pairings

Is it a main dish or a mezze? That’s a trick question; it’s both! Get the party started by serving hot or room temperature kibbeh alongside tahini sauce, hummus, or tzatziki for dipping. Create a full dinner spread by pairing them with tabbouleh, shirazi salad, pita bread, grilled or roasted vegetables, or red lentil soup. Of course, you can easily make a one-bowl meal by topping salad or rice with all your favorite fixings and freshly fried kibbeh.

Prep For Success

There’s no way around it: making kibbeh from scratch can be an all-day affair. The first attempt may be messy or unshapely, but I promise you, every bit as gratifying in the end. Make the process easier by planning ahead:

1. Enlist help from friends or family when it comes to stuffing to make the process both quicker and more enjoyable.
2. Prepare one or both of the components in advance and store them in airtight containers in the refrigerator for up to three days.
3. Uncooked kibbeh freezes well, as does fully fried, leftover kibbeh, allowing you to enjoy it whenever the craving strikes.

Fear Of Frying?

Deep frying isn’t a regular activity around here, given the mess, potential hazards, and health implications, so I understand the hesitation. However, if there’s one recipe that I’d implore you to embrace that bubbling vat of oil, (though not literally, please!) it’s this one. No other method will create that perfectly crispy, golden brown shell that encloses a moist, meaty center. That said, I don’t want to dissuade you from trying other methods if that’s the only way to go. Your best bets are:

• Baking: Spray or brush the kibbeh with oil and bake in an oven preheated to 400 degrees for 25 – 30 minutes, flipping halfway through.
• Air frying: Spray or brush the kibbeh with oil and air fry at 370 degrees for 12-15 minutes, shaking the basket every 5 minutes or so.
• Pan frying: Set a nonstick skillet over medium heat, coat the bottom with 1 tablespoon of oil, then add 10 – 12 kibbeh at a time, making sure the pan is not too crowded. Cook for 8 – 10 minutes, turning on each side until evenly browned. Repeat with the remaining kibbeh.

Making kibbeh is truly an art that takes time and practice to get right. Fortunately, imperfect kibbeh is equally delicious, so your efforts will always be rewarded.

Continue to Content

Yield: Makes 30 - 36 Kibbeh

Kibbeh

Print

Plant-based kibbeh stuffed with crushed chickpeas, shiitake, caramelized onions, pine nuts, and aromatic spice are an edible art form. Crispy, hot, and fresh from the fryer, nothing else compares!

Prep Time 45 minutes

Cook Time 1 hour 30 minutes

Additional Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

Kibbeh Shell:

• 1 1/2 Pounds Russet Potatoes
• 1 Medium Onion, Diced
• 1 1/2 Cups Fine Bulgur Wheat
• 1 1/2 Cups Boiling Water
• 3 Tablespoons Cornstarch
• 1 1/2 Teaspoons Ground Coriander
• 1 1/2 Teaspoons Ground Cumin
• 1 1/2 Teaspoons Ground Allspice
• 3/4 Teaspoon Ground Black Pepper
• 3/4 Teaspoon Salt

Hashweh (Filling):

• 2 Tablespoons Olive Oil
• 1 Medium Onion, Diced
• 1 1/2 Cups Rehydrated Shiitake Mushroom Caps and/or Stems, Roughly Chopped
• 1 (14-Ounce) Can or 1 1/2 Cups Cooked Chickpeas
• 1/8 Teaspoon Baking Powder
• 2 1/2 Teaspoons Garam Masala
• 1 Teaspoon Ground Turmeric
• 1 Teaspoon Ground Black Pepper
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Dried Mint
• 1/2 Teaspoon Dried Basil
• 1/2 Teaspoon Smoked Paprika
• 1/2 Teaspoon Ground Coriander
• 1/2 Teaspoon Ground Cumin
• 1/4 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Salt
• 1/4 Cup Toasted Pine Nuts

For Frying:

• 3 - 5 Cups Neutral Vegetable Oil

Instructions

1. Begin by making the kibbeh shell. Thoroughly scrub the potatoes before dicing them. Place the potatoes and onions in a small saucepan, adding water to cover. Set on the stove over medium heat and bring to a boil. Simmer until the vegetables are fork tender; about 10 - 15 minutes.
   
2. Meanwhile, combine the bulgur and boiling water in a separate dish. Let stand until all the liquid has been absorbed. Transfer to a food processor fitted with the "S" blade, along with the cornstarch, spices, and salt.
   
3. Drain the cooked vegetables and add them to the food processor. Pulse to combine, creating a coarse paste. Transfer to a bowl and chill for at least 30 minutes before using.
   
4. To make the Filling, heat the oil in a medium saucepan over medium heat. Add the onion, shiitake, and chickpeas. Saute for 3 - 4 minutes, until softened an aromatic, Sprinkle in the baking soda and continue to cook for 5 - 6 minutes. The baking soda helps speed up the caramelization process and soften the vegetables.
   
5. Season with the spices, herbs, and salt. Roughly mash with a potato masher, crushing the beans but leaving some intact. Fold in the pine nuts and let the mixture cool.
   
6. When you're ready to form the kibbeh, have a sheet pan ready for the finished pieces and a bowl of ice water handy. Before starting each piece, dip both hands in the ice water. Scoop out about 3 tablespoons of the dough for the kibbeh shell, form it into a ball, and and use your finger to hollow out the inside like an empty cone.
7. Stuff about 2 tablespoons of the filling inside, then close the bottom, shaping it into a football. Dip your hands back in the water as needed if the dough gets too sticky to handle. Place the finished football on your sheet pan and repeat.
   
8. Add oil to reach 2 - 3 inches inside a medium pot set over medium heat on the stove. Once hot, fry the kibbeh in batches of 4 - 6 pieces at a time, cooking for about 6 - 8 minutes, until dark brown and crispy all over. Use a slotted spoon to carefully remove them from the oil drain on a plate lined with paper towel. Repeat until all the kibbeh are cooked and enjoy hot.

Notes

Leftover kibbeh can be frozen for up to 6 months. To serve, air fry at 370 degrees for 8 - 10 minutes, until hot all the way through.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• 
  Japanese Dried Shiitake DONKO, 25-42mm, 70g
• 
  Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 160Total Fat: 9gSaturated Fat: 7gTrans Fat: 2gUnsaturated Fat: 81gCholesterol: 0mgSodium: 80mgCarbohydrates: 9gFiber: 2gSugar: 1gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.