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“spicy little lemon shaped meatballs coated in Bulgar and then fried to perfection. Great as a side dish appetizer, snack, lunch, Ramadan.”
20 meatballs

Ingredients Nutrition


  1. Process.
  2. Kibbeh (Crust) - Put the burghul in the bowl, cover with cold water and let stand for 15 minutes Drain burghul and squeeze in hands to soften. Place the lamb or beef in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.
  3. Filling - Heat oil in pan, add onions and cook till soft. Add nuts, cook until lightly browned. Add lamb and spices, cook, stirring until lamb is browned.
  4. Fried Kibbeh.
  5. Shape 1/4 cups of kibbeh into balls using damp hands. Hollow out the centers. Using your thumb, press a rounded teaspoon (or more) of filling inside. Shape into ovals. Now deep-fry the kibbeh in hot oil (in batches) until browned all over and cooked through. Drain on absorbent paper. Serve with appetizers (mezze) and salads.
  6. Baked Kibbeh.
  7. Divide the kibbeh into 2 equal portions. Flatten one portion on an oiled medium sized oven tray. Spread all the filling over it. Flatten the other portion of kibbeh using wet hands and layer on top of the filling. Shape into diamond shapes using sharp knife. Drizzle 1/4 cup of olive oil with some small lumps of butter (equivalent in total to 1 tbs) over the top. Place in the middle shelf of oven and bake on moderate heat for 40 - 50 minutes or until the top browns. Drain excess oil. Serve hot with salad.

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