LEBANESE KIBBEH RECIPE (Kibe) | Lebanese Street Food | Vincenzo’s Plate and Friends


Kibbeh is a traditional Lebanese recipe which combines mince and ground meat with the perfect combination of nuts and spices. This savoury dish is a Mediterranean alternate to a beef croquette and can be enjoyed as a starter, main or side dish. Its most fascinating aspect is that it can be enjoyed several ways and in this Kibbeh recipe, we show you how to make 2 of them!

This Kibbeh recipe will introduce you to one of my favourite Lebanese friends, Antoinette, who is a master of this cuisine!



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200g burgul
300g ground sheep or lamb meat
500g sheep or lamb mince
50g pine nuts mixed with slivered almonds
3 onions
Dried mint
Salt & Pepper
Olive Oil

1. To start the Kibbeh recipe, put the burgal in a large mixing bowl and add water to it. Wash the grain well using your hands to mix the water through. You can leave this aside for an hour, but if you don’t have the time, a few minutes will also suffice.
2. Strain the water out, leaving just a small amount so it can continue to absorb.
3. Add ½ tablespoon of each of the following ingredients: salt, pepper, paprika, dry mint and cumin. Mix thoroughly so the grain is well flavoured.
4. Grate an onion and add it to the mixture, then blend it together really well.

1. Chop up 2 x small-medium size onions.
2. Put a deep fry pan on high heat and drizzle 2 x tablespoons of olive oil.

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