Salads and appetizers
ChefAmir Youssef
Kibbeh with Labneh or with Meat and Cheese
A practical, easy kibbeh recipe—read the preparation steps and you’ll see it couldn’t be simpler.
Kibbeh with labneh or with meat and cheese... this recipe has become a very popular appetizer.
Ingredients
Start here, then move straight into the method.
- 500 g fine bulgur, soaked in warm water for 15 minutes
- 300 g finely ground meat
- 1 onion
- 1 tbsp kibbeh spice mix
- 1 tsp ground cinnamon
- A few leaves of basil, mint, and marjoram
- Salt (to taste)
- Meat filling
- 100 g ground meat
- Oil and 1 small onion
- 1 tbsp pine nuts
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/2 tsp sumac
- Mozzarella cheese
- or
- Labneh
Method
Follow the cooking sequence without leaving the page.
- Drain the bulgur well, then knead it together with the kibbeh meat.
- Chop the onion and place it in a food processor; add the kibbeh spice, cinnamon, basil, mint, marjoram, and salt, and pulse until finely blended.
- Add the bulgur and the meat and process again until you have a cohesive kibbeh dough.
- Shape the kibbeh dough into small or medium balls, make a hollow in each, then fry the patties in oil.
- Prepare the filling: finely chop the onion and sauté it until softened, then add the meat and cook until done.
- Add the spices, salt, sumac, and pine nuts; stir briefly then remove from the heat.
- Arrange the fried kibbeh patties hot on a plate. Put a little mozzarella into the hollow of each, then add some of the meat-and-pine-nut filling, and sprinkle a little grated cheese on top.
- To make kibbeh with labneh: after the fried kibbeh cools slightly, pipe or spoon some labneh into the cavities using a piping bag or a spoon.
- Garnish as desired and serve immediately.
- For more ways to make kibbeh, see Fried Kibbeh
Recipe tags
Salads and appetizersLevantEgg free
Notes and serving ideas
- Fried Kibbeh
