Kibbeh With Tahini Sauce

30 mins Prep Time

15 mins Cook Time

Written By

Tara Omidvar

Kibbeh has its roots in the Levantine region, where it is a staple in Syria, Lebanon, and Palestine cuisines. In Lebanon, kibbeh is often served raw, while in Iraq, it is baked instead of fried. Regardless of the variation, kibbeh remains a beloved and iconic dish throughout the Middle East and beyond.

Kibbeh consists of bulgur wheat and ground meat, shaped into balls and deep-fried. The most popular version is stuffed with spiced ground meat, which adds incredible flavor and texture to the dish. The fried kibbeh is crispy on the outside and tender on the inside, making it a delicious appetizer or main course.

To take the flavour to the next level, you can serve it with a tangy and creamy lemony tahini sauce. The nuttiness of the tahini pairs perfectly with the savoury kibbeh and the zesty lemon juice adds a bright, refreshing note to the dish.

Ingredients

Kibbeh

2/3 cup fine bulgur wheat
1/4 cup water
1/2 large onion, chopped
1 1/2 tablespoons Lebanese 7 spice
10 ounces lean ground beef
Salt and pepper, to taste
Oil, for deep frying

Filling

1/2 tablespoon olive oil
1/3 large onion, finely chopped
7 ounces ground beef
1/4 cup pine nuts (optional)
1 tablespoon Lebanese 7 spice
Salt and pepper, to taste

Tahini Sauce

1/4 cup tahini paste
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1/4 teaspoon salt
2 tablespoons warm water
1/2 teaspoon chili flakes

Directions

Tahini Sauce

2 Steps

Step 1

In a small bowl, whisk all the ingredients until smooth.
Step 2

Add more water to thin the sauce if necessary and adjust the flavour to your taste.

Kibbeh

13 Steps

Step 1

In a bowl, add the bulgur and water. Set aside and let soak for about 30 minutes.
Step 2

Meanwhile, to make the filling, add the olive oil to a pan over medium heat. Sauté the onion for about five minutes or until soft.
Step 3

Add the ground beef to the pan and break it up as it cooks.
Step 4

After the meat is cooked through, add the pine nuts and 7 spice. Stir well and season with salt and pepper. Set the pan aside.
Step 5

In a food processor, add the soaked bulgur and onion. Process until a paste forms. Add beef and 7 spice to the food processor. Process for about 1 minute or until well combined. Season with salt and pepper.
Step 6

Using wet hands, take a small amount of the kibbeh mixture and form it into a ball about the size of a golf ball.
Step 7

Use your thumb to create a cavity in the centre of the ball and form the sides to make a hollow shell.
Step 8

Place a spoonful of the filling into the cavity and gently seal the opening to form a closed ball.
Step 9

Repeat with the remaining kibbeh mixture and filling.
Step 10

Heat the oil in a heavy-bottomed pot to 350°F (175°C).
Step 11

Fry the kibbeh balls in batches, turning them occasionally until they are golden brown and crispy on all sides.
Step 12

Remove the kibbeh balls from the oil with a slotted spoon and drain them on a paper towel-lined plate.
Step 13

Serve hot, with tahini sauce and enjoy!