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Kibbeh Maaliyeh

Prep Time

40 min

Cook Time

10 min


5 Per


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


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