45 min
10 min
5 Per
Learn how to make the best Kibbeh Maaliyeh at home with this easy recipe! This traditional Middle Eastern dish is made with ground lamb, bulgur wheat, and a variety of spices. Perfect for dinner parties or a family meal.
Alternate spellings: Kibbe Maalee, Kibbe Ma’liyeh, Kibbe Malleh, Kibbeh Malleh
Kibbeh Maaliyeh is a classic Middle Eastern dish that is loved by many. This flavorful dish is made with bulgur wheat, ground lamb, onions, and a variety of spices, all blended together to create a delicious mixture. The mixture is then baked until it is golden brown and crispy on the outside, while still tender on the inside.
This Kibbeh Maaliyeh recipe is perfect for anyone who loves Middle Eastern cuisine or wants to try something new. It is easy to make, and the ingredients can be found at most grocery stores. Serve it as a main dish with a side salad or as an appetizer with some hummus and pita bread.
If you’re looking for a delicious and satisfying meal, give this Kibbeh Maaliyeh recipe a try. You won’t be disappointed
1. soak bulgur wheat in water for around 1 hour then get rid of the extra water
2. mix the bulgur wheat with the finely ground beef (no fat)
3. in a food processor mix 1 onion with the beef and bulgur wheat, when it starts forming a ball on one side of the food processor its ready
4. season with 1 tspn black pepper, and 1 tspn cinnamon and 1 tspn salt then mix with your hands
5. remove the paste out of the food processor, make sure your hands are moist and start rolling the paste into ball shapes. Allow it to rest on a plate
stuffing
6. dice up 1 large onion into small pieces
8. saute onions on a low heat until translucent, add your fatty ground lamb, add 1⁄2 tspn salt and 1⁄2 tspn black pepper and mixed spice and cook until cooked through
9. remove the meat out of the pot once the fat is rendered and put it through a sieve to get rid of the juices
10. using a separate pot, fill up some vegetable oil and start heating it up
11. take the ball and starting putting a dent in the ball using your index finger then keep digging until the sides and around 2mm thin
12. fill the semi circle up with the stuffing until half full and close the tip and sculpt with your hands
13. continue with the rest of the balls
14. gently place the kibbeh into the oil and let it fry. Next, remove it once brown and crunchy from the outside
Place on a paper towel to get rid of the extra oil and you are ready to eat. Enjoy,
1⁄4 kilo ground meat (lamb) (for stuffing)
1⁄4 kilo ground meat (beef finely ground) (for kibbeh paste) 1⁄2 kilo 1/4 cup red bulgur wheat
2onion (1for stuffing 1 for kibbeh paste)
1tspn cinnamon
1tspn black pepper
2tspn salt