All of the Lebanese Kibbeh Recipes You Need
Nov 02, 2022, Updated May 06, 2023
This post may contain affiliate links. Please read our disclosure policy.
Lebanese kibbeh is made in a stunning range of styles, from traditional raw meat kibbeh nayyeh to vegan tomato, potato, or pumpkin kibbeh. Here you’ll find all of the Lebanese kibbeh recipes you need to enjoy this national dish of Lebanon. Find excellent 7 Spice to season your kibbeh here.
Kibbeh is perhaps THE most Lebanese of Lebanese dishes. Considered “the national dish of Lebanon,” kibbeh (kibbe, kibbi) is made in a variety of ways. Kibbeh Nayyeh is a raw dish with very specially handling and preparation of lamb or beef. I love the story with that one that gets to the heart of our family table with my father teaching us all how to make kibbeh.
Arras kibbeh is stuffed, filled little football-shaped delights that are fried to a heavenly texture and flavor. Arras are wonderful picnic food too, great to eat at room temperature and easy to handle and serve. Layered, baked kibbeh sahnieh can be made simply in a square or rectangular pan or in a round pan with more elaborate diamond cut pieces, so pretty.
Read on for all of the Lebanese kibbeh recipes you need!
Kibbeh Sahnieh in a Round Pan
Learn here how to cut a round kibbeh sahnieh into diamonds! To make this classic Lebanese kibbeh sahnieh, use a large pan, 14-16 inches, and layer the kibbeh with a lemony meat and onion filling. Bake and broil until deep golden brown, and you’re golden too!
Kibbeh Nayeh, the raw truth
Kibbeh Nayeh, tartare of Lebanon, is specially prepared spiced raw meat with bulgur. Try this beloved Lebanese dish and see how simple and delicious it is!
Kibbeh Footballs, Arras Kibbeh
Kibbeh footballs, or “arras kibbeh” is an incredibly delicious and beautiful way to prepare classic Lebanese kibbeh. The balls are shaped with the kibbeh and stuffed with househ, a lemony meat/onion/pine nut mixture.
How to select and prepare meat for Lebanese Kibbeh
Get all of the information you need to prepare kibbeh nayyeh, raw meat kibbeh: selecting the meat, handling the meat, and grinding it too.
Baked Kibbeh: You say meatloaf, I say meatlove
Baked Kibbeh is a Lebanese tradition and a favorite way to make kibbeh. This savory dish fills the kitchen with an unforgettably delicious aroma while it’s baking. We like to eat kibbeh raw (kibbeh nayeh) the first day it’s made, then bake it in a sahnieh the next day.
Tomato kibbeh is a flavorful mix of fine bulgur, onion, herbs, and ripe tomatoes with kibbeh spices. So good, tomato kibbeh might just make you forget the raw meat version….
Lebanese Pumpkin Kibbeh
This delicious blend of pureed pumpkin, bulgur, onion and spices with a lemony spinach and onion filling is one of the many versions in the great Lebanese kibbeh tradition. Use canned pumpkin puree or make your own. Use chopped frozen spinach or fresh.
Potato kibbeh is deeply savory with a lemony spinach filling. Very delicious on its own or served with a garlicky yogurt sauce with mint.
Kibbeh in Yogurt Sauce, Kibbeh bi Laban
Kibbeh with yogurt sauce is such a luscious way to prepare Lebanese kibbeh. The little kibbeh balls, or arras kibbeh, are poached in laban or yogurt which is seasoned with lots of dried mint. Topping the kibbeh with yogurt sauce with garlicky olive oil infused with fresh parsley and mint is sophisticated, beautiful, and delicious.
Fried Kibbeh Bites with Tahini Dipping Sauce
Fried kibbeh bites are so delicious that we make them not just with leftover kibbeh, but with kibbeh made just for this purpose. Perfect with a cocktail.