Kibbeh (pronounced kee-bee and also spelled quibe, kibe, kibbe, kebbah, kubbeh, kubbah kubbi or kobeiba depending on region) is a dish made of Bulgur (cracked wheat), minced onions, and finely ground lean beef with mint, basil, cinnamon and optional spices. It can be optionally stuffed with mozzarella, provolone or cream cheese (Catupiry in Brazil).
This recipe has been adapted from the one my Godmother Regina Alfradique has sent to me and there are several ways to eat. The football-shaped deep-fried (or also shaped into balls or patties), baked in a casserole dish (my favourite way), cooked in broth, or just served raw with olive oil.
Kibbeh is a popular dish in Brazil and Middle Eastern cuisine. Most Brazilian kibbeh uses only ground beef and not other types of meat but in Middle Eastern, they also use lamb, goat, or camel meat.
Serve warm, accompanied by a fresh salad and/or with this delicious Tabule.
- 500 g Ground beef
- 250 g Bulgur wheat - fine ground (not coarse)
- 125 g Onion - Grated
- Mint - (a hand full)
- 6 leaves Basil
- Salt - to taste
- 1/2 tsp Cinnamon - Ground
- Nutmeg - (Optional) Ground
- Black pepper - (Optional) Ground
- Allspice - (Optional) Ground
- In a Bowl soak the bulgur wheat in water, cover and let stand for at least 2 hours (or overnight).
- Add the onion, mint and basil to a Food Processor and pulse until grated. Then add ground beef.
- Drain the Bulgur pressing well to eliminate any excess water and add to the food processor. Add salt, Grounded cinnamon and optional spices, such as Grounded Nutmeg, grounded black pepper and/or Grounded Allspice.
- Process all together to mix well. It forms like a ball. Sometimes you need to stop, mix a little bit using a Silicone Spatula and process again.
- To form the baked kibbeh, spread the meat mixture out on the bottom of the Casserole Baking Dish, pressing down a bit with a spoon or wet hands to smooth the top.
- If using optional filling: To form the baked kibbeh, spread half of the base meat mixture out on the bottom of the baking dish. Next, spread the filling (with mozzarella, provolone or cream cheese (Catupiry in Brazil) or any other cheese) on top of the base layer. Finally, spread the remaining base meat mixture on top, pressing down a bit with a spoon or wet hands to smooth the top.
- Slice kibbeh diagonally to form small diamonds, cutting through to the center layer but not all the way to the bottom of the dish.
- Optional: you can drizzle on olive oil over the top at this point.
- Preheat oven to 400F (200C). When making small quantities I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
- Bake until meat is fully cooked, about 20-40 minutes or until golden brown.
- Garnish with mints leaves. Serve warm, accompanied by a fresh salad and/or with this delicious Tabule.
Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”
Hungry for more? A new post and/or recipe every Friday!
Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.
Thanks for reading and sharing.
Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
Get in Touch! Please contact me here or comment below!