All of the Lebanese Kibbeh Recipes You Need

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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.

Lebanese arras kibbeh balls on a platter
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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.

There are also many vegetarian and vegan versions of kibbeh, all quite traditional as well. Try tomato kibbeh (summer!), potato kibbeh or pumpkin kibbeh for flavors that are just divine.

Read on for all of the Lebanese kibbeh recipes you need!

Kibbeh sahnieh in a round pan, cut in diamonds

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!

Raw beef kibbeh on a plate with onions and herbs on top

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 piled on a white platter with blue trim

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 in a glass baking dish, cut in decorative squares, Maureen Abood

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 on a blue and white platter with mint and olive oil, Maureen Abood

Tomato Kibbeh

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 in a square dish

Potato Kibbeh

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 balls with yogurt sauce topped with olive oil and herbs in a blue dish

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.

Kibbeh bites on a platter with tahini sauce, Maureen Abood

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. 

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10 Comments

  1. Cathy Karam says:

    Hi Maureen I’ve made some of these but am excited to have them altogether. Happy holidays to you and you family.

    1. Maureen Abood says:

      Thank you Cathy, helpful for me too to have them all in one place!

  2. William Haddad says:

    Maurene, your Kibbe recipes along with many others bring me home. I come from a Lebanese family of 10. Five boys and Five Girls. We all learned from MOM how to properly prepare Lebanese recipes. Dad thought us how to prepare for life. It was a wonder full time in my life to be together, however, I am the last of the family. Preparing Kibbe was a highlight in our kitchen. First, Dad would buy fresh leg of lamb, cut and trim it well. them Mom would cut it up and grind it well along with fresh onions while the blur was soaking. All the spices would finish the labor of love. I can smell it now in the theater of my mind! But the Lentle (MJADRA) recipe is on the top of the list for me, it’s my favorite and I make often. Thank you for bringing me home with fond memories in my mind stimulated by your recipes.

    1. Maureen Abood says:

      What a family William, and what happy, special memories. That is what it is all about, those feelings we have with our food and all that it evokes. The kibbeh! The mujadara! I hope if you are cooking that my recipes do the trick. Thank you for writing!

  3. Cyrik says:

    Any chance you can post a recipe for fish kibbeh? Thks

    1. Maureen Abood says:

      How interesting…have you eaten fish kibbeh? Do tell! I’d love to develop this and will start my research! Thanks very much Cyrik.

  4. Patricia A Thomas says:

    Do you have a recipe for kibbee stuffed with cream cheese? I tried it and the cream cheese melted when I baked it. A dear friend of ours used to make this, but he has since passed away and didn’t write down the recipe.

    Thank you!

    1. Maureen Abood says:

      Patricia I’m fascinated. This is an entirely new approach to me. I’ve cooked kibbeh in laban sauce but have not seen it stuffed with cream cheese. I’ll look around though to see if I can find anything in my books here.

    2. Marwan says:

      The cheese stuffed kibbeh I know is not with cream cheese but with a mixture of feta cheese, minced onions, parsley, and one optional egg. The crust is similar to the meat kibbeh.

      1. Maureen Abood says:

        Sounds just delicious, thank you!