Stuffed and Fried Kibbeh

A detailed, classic stuffed kibbeh recipe. Kibbeh can be served raw, grilled or fried — this version explains every step for great results.

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4 servingsBack to recipeMains

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Kibbeh dough

1 kg finely ground lean beef (for the shell)1 kg fine coarse bulgur (soaked) — or fine cracked wheatKibbeh spice mix (baharat)A pinch of cinnamon3 tbsp salt

Filling

1 kg ground beef (preferably with a little fat)1 kg onions (or to taste)A pinch of black pepperCinnamonHot chili powder to taste1/2 cup chopped sweet red pepper2 tbsp sumacPomegranate to taste1/2 cup walnutsA pinch of dried mintFor more of Dalida’s recipes see: Fried Ouzi (Auzi) RecipeTo make raw kibbeh (kibbeh nayyeh) see: Classic Raw Kibbeh

Step 1

Wash the bulgur with cold water and leave it aside for about a quarter of an hour.

Cooking notes

Fried Ouzi (Auzi) Recipe
Classic Raw Kibbeh

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