Homemade Kibbeh: Fried or Baked Lebanese Meatballs

Name: Homemade Kibbeh: Fried or Baked Lebanese Meatballs
Prep time: 50 min
Total time: 50 min
Yield: 20 servings
Cuisine: Libanaise
Ingredients: 1 cup fine bulgur wheat; 1 lb (500 g) ground beef, freshly ground; 1 medium onion, finely chopped; 1 garlic clove, finely minced; 1 tsp Lebanese seven spice (baharat), freshly ground; Juice of half a lemon; 1 cup fresh mint leaves, finely chopped; Salt to taste; Vegetable oil for deep frying (fried version); 2 tbsp olive oil + whole cashew nuts (baked version)

By Marie Lefebvre · Updated October 20, 2026

Kibbeh is one of the most beloved dishes in Middle Eastern cuisine — a perfect blend of fine bulgur wheat, freshly ground beef, fragrant spices, and fresh mint. Whether you choose to fry them for a crispy golden crust or bake them for a lighter touch, these make a stunning party appetizer or family dinner centerpiece.

Prep⏱️ 50 min

Servings👥 20 servings

Difficulty📊 Easy

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

20 servings

1 cup fine bulgur wheat
1 lb (500 g) ground beef, freshly ground
1 medium onion, finely chopped
1 garlic clove, finely minced
1 tsp Lebanese seven spice (baharat), freshly ground
Juice of half a lemon
1 cup fresh mint leaves, finely chopped
Salt to taste
Vegetable oil for deep frying (fried version)
2 tbsp olive oil + whole cashew nuts (baked version)

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

Amazon affiliate links

Directions

1
Soak the bulgur wheat in 2 cups of hot water for 30 minutes until all the water is absorbed and the bulgur is soft.
2
Drain the bulgur thoroughly, squeezing out any excess moisture with your hands.
3
In a large bowl, combine the bulgur, ground beef, onion, garlic, seven spice, lemon juice, and fresh mint.
4
Knead the mixture with your hands for 5–8 minutes until you have a smooth, cohesive dough. Season with salt to taste.
5
For fried kibbeh: shape the mixture into oval football-shaped balls (about 2 oz / 50 g each). Deep-fry in batches in hot oil (350°F / 175°C) for 4–5 minutes until golden brown and cooked through. Drain on paper towels.
6
For baked kibbeh: press the mixture evenly into an oiled baking dish to about 1 inch thickness. Score the top into squares with a knife, drizzle generously with olive oil, and press one cashew nut into the center of each square.
7
Bake at 400°F (200°C) for 25–30 minutes until golden and cooked through.
8
Serve hot with yogurt dip, fresh salad, or pita bread.

💡 Chef's Tip

Always ask your butcher to grind the beef fresh — pre-packaged ground meat can make the kibbeh fall apart. Keep your hands slightly damp while shaping the balls to prevent sticking. Leftover kibbeh can be refrigerated for up to 3 days and reheated in the oven.