Syrian Kibbeh


1/2 lb of very lean ground beef (at least 90/10)
1/2 lb of very lean ground lamb
1/2 lb of Bulgar wheat
2 tsp Cumin
2 tsp kosher salt
2 tsp fresh cracked black pepper
2 tsp all spice
1 tbs fresh parsley, chopped
1 stick of butter
1 small onion, chopped
2 to 3 tbs ice water
crackers and crusty bread for serving
The key to this dish is to grind the meat almost to a paste in a mortar and pestle or in a food processor.
  • Soak Bulgar wheat to a  bowl with about 1 cup of warm water. Soak for 30 minutes.
  • Add ground meat to a food processor with a cutting blade.
  • Add cumin, kosher salt, pepper and parsley to food processor.
  • Process meat and seasonings until it forms a paste.
  • Add a little ice water to the bowl while processing to help prevent meat from sticking.
  • Remove meat from processor and add to a bowl.
  • Fold in the Bulgar wheat until a smooth consistency is achieved.
  • Cover and chill meat for at least 1 hour.
  • In a sauce pan add the butter and onions and simmer for 10 minutes.
  • To serve place the Kibbeh in an attractive bowl. Scoop meat onto crusty bread or crackers and top with some of the onion and butter mixture.




30 min


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