How to make Lebanese Kibbeh -

Lebanese dish made of burghul and minced lamb.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Lamb mince (कीमा), Burghul (bulgur or burgul) (बरघल/ गेहूं का दलिया)

Cuisine : Lebanese, Middle Eastern

Course : Snacks and Starters

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Lebanese Kibbeh

Lebanese Kibbeh Recipe Card


You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Lebanese Kibbeh Recipe

  • Lamb mince 300 grams

  • Burghul (bulgur or burgul) soaked for 1/2 hour 3/4 cup

  • Onion 1 medium

  • Salt to taste

  • Cumin powder 1 teaspoon

  • Black pepper powder 1/4 teaspoon

  • Kashmiri red chilli powder 1/4 teaspoon

  • Oil to deep fry

  • For stuffing

  • Onion 1 medium

  • Olive oil 2 tablespoons

  • Minced lamb 3 tablespoons

  • Salt to taste

  • Pine nuts(chilgoza) roasted 2 tablespoon


Step 1

Strain the burghul pressing it through a strainer so that all the water is drained out. Set aside. Chop onion finely. Place keema in a mixer jar. Add onion, salt, cumin powder, pepper powder and red chilli powder.

Step 2

Grind till fine and smooth. Heat sufficient oil in a wok. Transfer keema into a bowl. Add burghul and mix well. Keep it in a refrigerator to chill for a while. For the stuffing finely chop onion. Heat olive oil in a non stick pan.

Step 3

Add onion and sauté lightly. Add keema and salt. Sauté for 5 minutes. Add pine nuts and mix. Dampen your palms, take a portion of keema-burghul mixture, stuff it with keema-pine nut mixture and roll so that the stuffing is completely enclosed. Shape into an oval. Slide the kibbehs into hot oil and deep fry, on medium heat, till cooked, golden brown and crisp. Drain on absorbent paper. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.