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Photo credit: Dror Hoffman at

Kibbeh is a classic Sephardi food that combines bulgur and beef and pine nuts for a super delicious crispy fried treat. It does require a fair amount of work, so I recommend making a big batch and freezing them for later.  Enjoy. 

In place of the allspice and cumin use 1 teaspoon Jamie Geller Baharat spice blend. 

  • Duration
  • Cook Time
  • Prep Time
  • 12 kibbehServings


  • 1 lb. ground meat, lamb or beef
  • 1/4 lb. bulgur or cracked wheat
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cumin
  • 1 onion, finely chopped
  • 2 tablespoons toasted pine nuts
  • 1 tablespoons olive oil
  • 1 tablespoon chopped parsley
  • Vegetable oil for frying


1 In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing through a towel. Place into medium bowl and combine with 1/2 of meat, 1/2 chopped onion, 1/2 of salt and 1/2 of pepper.

2 Combine well and place small amount in food processor until doughlike consistency. You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered.

3 In a medium frying pan, saute the finely chopped onion in olive oil. Add pine nuts if desired. Add ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped. Add allspice, salt, pepper, and cumin and parsley. Once beef is light brown, remove from heat. Allow to cool for 10 min

4 Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball.

5 Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels.