Easy Bulgur Wheat Kibbeh Balls

Name: Easy Bulgur Wheat Kibbeh Balls
Prep time: 60 min
Total time: 60 min
Yield: 40 servings
Cuisine: Française
Ingredients: 500 g fine bulgur wheat; 500 g lean ground beef; 750 ml boiling water; 2 medium onions, finely grated; A generous handful of fresh mint leaves, finely chopped; 1 mild chili pepper, seeded and finely diced; Salt and freshly ground black pepper to taste; Vegetable oil for frying, or olive oil for baking

By Marie Lefebvre · Updated October 26, 2026

Golden on the outside and beautifully tender within, these bulgur kibbeh balls are a crowd-pleasing Middle Eastern classic made simple. Fragrant with fresh mint and sweet onion, they come together with minimal effort and feed a hungry crowd. Fry them for a crispy bite or bake them for a lighter option.

Prep⏱️ 60 min

Servings👥 40 servings

Difficulty📊 Easy

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🛒 Ingredients

40 servings

500 g fine bulgur wheat
500 g lean ground beef
750 ml boiling water
2 medium onions, finely grated
A generous handful of fresh mint leaves, finely chopped
1 mild chili pepper, seeded and finely diced
Salt and freshly ground black pepper to taste
Vegetable oil for frying, or olive oil for baking

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Directions

1
Spread the bulgur wheat evenly in a large, deep dish. Pour the boiling water over it, cover tightly with a clean kitchen towel, and let it absorb undisturbed for 40 minutes — no draining needed, the wheat will soak up every drop.
2
Add the ground beef, grated onion, chopped mint, chili, salt, and pepper to the soaked bulgur. Knead the mixture firmly by hand for 3–4 minutes until it forms a smooth, cohesive dough.
3
Pinch off walnut-sized portions and shape each one into a small oval or elongated torpedo, pressing firmly so they hold together during cooking.
4
To fry: heat oil to 180 °C in a deep pan and fry the kibbeh in batches for 3–4 minutes, turning occasionally, until deeply golden. Drain on paper towels and serve hot.
5
To bake: preheat the oven to 200 °C. Arrange kibbeh on a lightly oiled baking tray and bake for 20–25 minutes, flipping halfway through. For a delicious twist, press a teaspoon of cream cheese into the center of each ball before sealing and baking.

💡 Chef's Tip

Wet your hands lightly with cold water while shaping to prevent sticking. The mixture can be made a day ahead and kept covered in the fridge — the flavors deepen overnight. Serve with a cool mint yogurt dip and a simple tomato salad.