Kibbeh is widely regarded as Lebanon’s national dish, celebrated for its unique blend of flavors, textures, and cultural symbolism. This traditional dish consists of finely ground lamb or beef, mixed with bulgur wheat, onions, and aromatic spices like cumin, parsley, pepper paste and salt.
Kibbeh takes many forms across Lebanon, from the iconic raw seasoned meat to baked, fried meat balls, or even minced meat cooked in yogurt sauce. Each regional variation carries its own story, reflecting the diversity and creativity of Lebanese cuisine.
The dish is known for its perfect balance of heartiness and elegance. Crispy on the outside and juicy on the inside when fried, this crunchy meal embodies Lebanon’s deep respect for hospitality and culinary artistry. It’s a dish that graces everything from family tables to festive celebrations, symbolizing generosity, unity, and tradition
Must Read: Authentic Lao Laap – Traditional Minced Meat Salad of Laos
Lebanese Kibbeh – The National Dish of Lebanon
Description
Kibbeh is widely regarded as Lebanon’s national dish, celebrated for its unique blend of flavors, textures, and cultural symbolism.
Background and Origin
The roots of Kibbeh run deep in ancient Middle Eastern history, tracing back thousands of years to the Levant region, encompassing modern-day Lebanon, Syria, and parts of Palestine and Jordan. The word Kibbeh comes from the Arabic “kubbah,” meaning “ball” or “dome,” referring to its rounded shape.
In Lebanon, Kibbeh became more than a staple — it became a cultural emblem. Historically, it was prepared during community gatherings, weddings, and religious holidays, where women as a community would pound meat by hand with bulgur in large mortars called jurn. This process was not just about cooking—it was a social ritual, symbolizing cooperation, family ties, and the passing down of culinary heritage through generations.
Kibbeh’s ingredients also tell a story of the Lebanese landscape and lifestyle. The bulgur wheat reflects the country’s agrarian roots, while the use of lamb speaks to Lebanon’s pastoral traditions. The aromatic spices, introduced through centuries of trade and cultural exchange, add the warmth and complexity that define Middle Eastern cuisine.
Over time, Lebanese emigrants carried Kibbeh around the world — from the Americas to West Africa—turning it into a global ambassador of Lebanese culture. No matter where it’s prepared, Kibbeh remains a dish that connects the Lebanese diaspora to home.
Ingredients
Stuffing
Instructions
-
How to Prepare Kibbeh
- In a glass cup, put the 3 tablespoons of semolina and fill with 150 mL of hot water. Allow it to sit for a while to cool. Semolina brings the dough together.
- In a cooking pan, put the butter to heat and add the ground beef and stir-fry. Once the beef begins to change color, add the chopped onions. Sprinkle some salt. Stir and cook on high heat for 5 minutes, stirring and mixing. Then lower the heat and continue to cook. Cooking time will take at least 25 minutes. Once it’s almost cooked, sprinkle some salt again to taste.
- Deglaze the bottom pan with about 4 tablespoons of water to bring back the nutrients and flavor.
- In a cake mixer, add the 2 cups of fine bulgur, 200 g of fatless ground beef, and the soaked semolina. Mix these three ingredients until even. Then add the salt, pepper paste, cumin, and black pepper. Mix the ingredients evenly.
- Add the ice cubes one after the other to bring the mixture together and cool down the dough that's become hot from kneading. This results in a sticky dough. That's when you’ll have to add 1/2 to 1 cup of all-purpose flour and continue to mix.
- Once the kneading is done, cover the dough with a damp cloth and allow it to rest for 30 minutes or an hour.
- Crush the walnuts or pistachios into pieces using a knife.
- Finely chop the stems of the parsley and add to the pan of minced meat. Stir and cook for 2 minutes. Chop the parsley and add it to the pan. Mix to simmer. Turn off the heat and allow it to cool.
- Scoop pieces of the dough, about 70 g each, and mold them like a dolma. You can use a weighing scale to achieve exact sizes. Dip your hands in water while molding to prevent them from sticking together.
- Once you form a fine ball, use one finger to make an even hole while still molding. Fill the hole with the minced meat mixture and close it carefully. The result is an American football. Repeat, mold, and fill all the dough balls with the minced meat mixture.
- You can use the air fryer to fry them at 190 degrees Celsius for 14 minutes or use oil.
- Ensure the oil is hot, then dip the kibbeh dough and fry until golden-darker brown.
- Serve with a lot of sliced lemons, mint or kashik salto, a special sauce.
Video Credit: Refika’s Kitchen–YouTube
Note
Tips for Making Kibbeh
- You can use lamp or mx with beef. All works for kibbeh.
- While cooking the minced meat and onion, you’re doing a good job when you notice the onions are invisible and the beef is cooked.
- You can mix the dough with your hands or use a mixer.
- You can prepare kibbeh with a larger size of bulgur as desired.
- Use tomato paste instead of pepper paste as desired.
- Use the oven at 200 degrees Celsius for 20 minutes as an alternative to making kibbeh.
Must Read: Kuwaiti Machboos – A Fragrant Middle Eastern Rice and Meat Dish
Lebanese Kibbeh is a culinary expression of identity and pride. From its ancient origins to its modern variations, Kibbeh continues to bring people together through its comforting flavors and cultural depth.
Every bite tells the story of Lebanon—rich, resilient, and beautifully diverse.
