A beloved Middle Eastern delicacy, Syrian Kibbeh is made with a crispy golden shell of bulgur wheat and lean meat, stuffed with a warmly spiced mixture of ground beef, sautéed onions, and toasted nuts. Deep-fried until beautifully crisp on the outside and tender within, these dumplings are a cornerstone of Syrian and Levantine cuisine — perfect for mezze platters, festive tables, or a comforting snack.
Why You’ll Love This Recipe
Syrian Kibbeh offers a delicious contrast of textures and flavors: crunchy exterior, savory meat filling, and aromatic spices like cinnamon and allspice. The use of bulgur wheat in the shell not only adds structure but also enhances the nutty, earthy flavor of the dish. While it takes a bit of preparation, the result is a deeply satisfying and authentic treat, ideal for sharing with family and friends.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Shell:
- fine bulgur wheat
- lean ground beef
- small onion, grated
- ground allspice
- black pepper
- ground cinnamon
- salt
- cold water (as needed)
For the Filling:
- ground beef or lamb
- small onion, finely chopped
- pine nuts or chopped walnuts
- ground cinnamon
- ground allspice
- salt and pepper
- olive oil or ghee
For Frying:
- vegetable oil (for deep frying)
Directions
- Prepare the shell mixture: Soak bulgur wheat in warm water for 20 minutes. Drain thoroughly and squeeze out any excess moisture.
- In a large bowl, combine soaked bulgur with ground beef, grated onion, allspice, cinnamon, black pepper, and salt. Knead the mixture well by hand or in a food processor until a smooth, cohesive dough forms. If needed, add a few tablespoons of cold water to help it bind. Chill while preparing the filling.
- Make the filling: Heat olive oil or ghee in a skillet over medium heat. Sauté the finely chopped onion until soft. Add ground beef or lamb and cook until browned, breaking it apart as it cooks. Stir in the nuts, cinnamon, allspice, salt, and pepper. Set aside to cool.
- Shape the kibbeh: With wet hands, take a golf ball-sized portion of the bulgur mixture. Roll into a ball, then use your thumb to make an indentation and shape into a hollow shell. Add 1–2 teaspoons of the filling, then pinch and seal the opening. Shape into a traditional oval with pointed ends. Repeat with remaining dough and filling.
- Fry the kibbeh: Heat vegetable oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). Fry kibbeh in batches for 4–6 minutes, or until evenly golden brown and crisp. Drain on paper towels.
- Serve: Serve hot with lemon wedges or a side of tangy yogurt dip or tahini sauce.
Servings and timing
Servings: 12 kibbeh
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Calories per serving: 290 kcal
Variations
- Baked Kibbeh: Instead of shaping and frying, press the shell and filling into layers in a baking dish and bake at 375°F (190°C) for 35–40 minutes.
- Vegetarian Version: Substitute the meat filling with a mix of mushrooms, lentils, or spiced chickpeas.
- Herbaceous Twist: Add chopped mint or parsley to the filling for extra freshness.
- Spicy Option: Add a dash of chili flakes or Aleppo pepper to the filling for heat.
- Mini Kibbeh Balls: Make smaller, round kibbeh as bite-sized appetizers.
Storage/Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze uncooked or cooked kibbeh in a single layer before transferring to a bag or container. Keeps for up to 2 months.
Reheating: Reheat in the oven at 350°F (175°C) until crisp and heated through, or refry briefly.
FAQs
What type of bulgur should I use?
Use fine (#1) bulgur wheat for kibbeh shells. Coarser varieties won’t bind as well.
Can I make kibbeh in advance?
Yes, shape the kibbeh and store in the fridge or freezer until ready to fry or bake.
How do I stop the shells from cracking?
Keep your hands moist when shaping, and ensure the dough is soft and well-kneaded. Don’t overfill.
Can I shallow fry instead?
Deep frying gives the most even crispiness, but shallow frying can work if turned carefully on all sides.
Is it gluten-free?
No, bulgur is wheat-based. A gluten-free version would require alternative grains or starches.
Can I air fry kibbeh?
Yes, brush with oil and air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.
What sauces pair well with kibbeh?
Yogurt, tahini, or garlic-labneh sauces are all traditional and complementary.
What can I serve with kibbeh?
Serve with fattoush, tabbouleh, pickled vegetables, or a side of hummus or baba ghanoush.
How spicy is the traditional filling?
Typically, it’s mildly spiced with warm, aromatic spices, not heat. Add chili if you prefer spice.
Is kibbeh eaten hot or cold?
Best enjoyed hot or warm, but some enjoy it at room temperature, especially in mezze platters.
Conclusion
Syrian Kibbeh is a timeless and iconic dish that showcases the depth and richness of Middle Eastern cuisine. With its crisp exterior and tender, spiced filling, each dumpling is a testament to the region’s love of flavor, texture, and culinary tradition. Whether enjoyed as a festive appetizer, part of a mezze spread, or a main dish with salad and dips, kibbeh is always a crowd-pleaser.
PrintSyrian Kibbeh (Fried Bulgur Meat Dumplings)
A beloved Middle Eastern delicacy made from a crispy golden shell of bulgur wheat and meat, stuffed with a savory mix of ground beef, onions, and toasted nuts — perfectly spiced and irresistibly crunchy on the outside, tender on the inside.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 kibbeh 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Syrian
- Diet: Halal
Ingredients
- For the Shell:
- 2 cups fine bulgur wheat
- 1/2 lb lean ground beef
- 1 small onion, grated
- 1 tsp allspice
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 1 tsp salt
- Cold water, as needed
- For the Filling:
- 1/2 lb ground beef or lamb
- 1 small onion, finely chopped
- 1/4 cup pine nuts or chopped walnuts
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- Salt and pepper to taste
- 1 tbsp olive oil or ghee
- For Frying:
- Vegetable oil, for deep frying
Instructions
- Soak bulgur in warm water for 20 minutes. Drain and squeeze out excess water.
- In a bowl, mix soaked bulgur with ground beef, grated onion, and spices. Knead until dough-like, adding small amounts of water if needed. Chill mixture.
- In a skillet, heat olive oil and sauté onion until translucent. Add ground meat and cook until browned. Stir in nuts, cinnamon, allspice, salt, and pepper. Let cool.
- Wet hands and shape a golf ball-sized portion of bulgur dough. Press your thumb into the center to form a hollow shell. Fill with 1–2 tsp of the meat mixture and seal carefully into an oval shape with pointed ends.
- Heat oil in a deep pan to 350°F (175°C). Fry kibbeh in batches until golden brown and crispy, about 4–6 minutes. Drain on paper towels.
- Serve hot with lemon wedges or yogurt dip.
Notes
- Chilling the shell mixture makes shaping easier.
- Seal edges well to avoid bursting while frying.
- Use ice water when forming shells to prevent sticking and cracking.
- Can be frozen before frying and cooked straight from frozen.
Nutrition
- Serving Size: 1 kibbeh
- Calories: 290 kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg