Kibbeh balls are a Middle Eastern staple dish made of ground meat, spices, onions, and grains. This easy kibbeh recipe contains a mixture of lamb, onions, fresh mint, and bulgur. Shape it into balls and bake or air fryer with butter to create delicious Syrian-style kibbeh.
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Syrian Kibbeh Balls
Kibbeh is one of the most well-known and loved recipes for Middle Eastern families. How it's made and served varies from country to country and even more so from family to family. Ingredients traditionally include ground lamb or beef, pine nuts, allspice and abundance of herbs and aromatics like garlic, onion, mint and parsley.
Kibbeh balls are served as an appetizer or side dish for any occasion, ranging from holiday gatherings to everyday family dinners. They are best enjoyed warm with yogurt sauce or hummus for dipping.
While kibbeh recipes vary between Middle Eastern countries, every family still has their own version of this popular Arabic staple.
Here I've shared my Syrian family's baked kibbeh recipe- a recipe that been passed down from mothers to daughters for generations. It seems that Lebanese kibbeh is more commonly known than Syrian kibbeh balls, but did you know that kibbeh is the national dish of Syria? Syrian kibbeh is made quite differently than Lebanese kibbeh but it's just as delicious!
I've included instructions for making it in the air fryer here too. The air fryer is my go-to cooking method for anything I can get away with and kibbeh turns out beautifully in it. Air fried kibbeh also takes just half the time as when it's oven baked. You'll find instructions for both methods below.
MORE DELICIOUS SYRIAN RECIPES
- Pomegranate Molasses {Syrian Dibs Ir-rim-man}
- Instant Pot Lemon and Mint Potato Salad
- Air Fryer Pita Chips
- Pressure Cooker Leg of Lamb
Ingredients
To make these kibbeh balls you need:
- Ground lamb: lean ground beef is a good substitution of lamb is not available.
- Bulgur #1: cracked wheat fine bulgur is preferred for kibbeh over coarse bulgur, which is better for pilafs and stuffings.
- Onion: yellow, white, or sweet. Red onions should be avoided.
- Fresh mint leaves: substitute with dried mint but only use ⅓ of what the recipe calls for.
- Butter: a pat of butter is placed on each kibbeh to give it extra flavor and brown the outside.
- Salt
Kitchen Tools Needed
If you're baking your kibbeh you need a baking sheet and parchment paper. If you're air frying the kibbeh, you can do this in any style air fryer. You'll need tongs and parchment to line the basket or tray, if desired. I prefer not to obstruct the air flow by using parchment paper in my air fryer.
Traditionally my family always skewered the kibbeh balls to make a hole through the center, possibly to help them cook evenly. You can use any sharp kitchen tool to do this. Barbecue skewers and a knife sharpening rod both work great. The kibbeh is not cooked on the skewer- the rod is only used to make a hole through the meat mixture.
If you don't skewer the balls it's fine. This step is optional.
Instructions
STEP 1: The first step to making kibbeh balls is to make the meat mixture. Since this Syrian version of kibbeh is not stuffed, this step is simple. In a large bowl, combine the ground lamb, wheat bulgur, chopped onions, chopped mint, and salt. Knead until everything is thoroughly mixed.
STEP 2: Once you have the meat mixture ready, take a palmful and roll into a football shaped ball about 3 inches long. Spear a hole longways through the middle of each kibbeh with a metal skewer or rod. This part is probably optional, but the grandmothers always speared the kibbeh and we are not entirely sure why. Our conclusion is that it's thought to help the meat cook evenly so that the outside doesn't overbake while the inside is still cooking. If you don't have a tool to do this and don't skewer them, I think it'll be fine.
Place kibbeh ½ inch apart on a greased baking sheet or air fryer tray. Top each kibbeh ball with about 1 teaspoon of sliced butter.
STEP 3: Bake at 350° Fahrenheit for 25-30 minutes or air fry at 370° Fahrenheit for 12-15 minutes, until the internal temperature reaches 160°F.
STEP 4: Serve plain or with a side of hummus or yogurt sauce for dipping.
What To Serve With Kibbeh
Serve your kibbeh balls with:
How To Store
Fridge: Keep in a covered container or wrapped in foil for up to 7 days. Reheat kibbeh in the microwave, oven, toaster, or air fryer.
Freezer: Store in freezer safe bags for up to 6 months. Defrost overnight in the fridge or add a few minutes to the reheating time to warm up directly from frozen.
Commonly Asked Questions About Kibbeh
Kibbeh is a popular Middle Eastern dish made of ground meat, onions, spices, and grain. Some kibbeh recipes are stuffed while others are solid.
Kibbeh can be oven baked, deep fried, pan fried, or air fried. My method of cooking has changed over the years from oven baking to air frying, but all of these methods create delicious flavorful kibbeh.
It's enjoyed as an appetizer at parties, holiday gathering and special occasions or a side dish during holiday dinners and weeknight meals. Syrian kibbeh is traditionally served with yogurt for dipping.
Yes, kibbeh is very freezer-friendly. Store in freezer safe bags for up to 6 months.
Recipe
Kibbeh Balls
Equipment
- air fryer optional
- stainless steel skewer or knife sharpening rod
Ingredients
- 2 lbs ground lamb
- 1 cup bulgur #1 fine
- 2 medium onions chopped finely
- 1 cup fresh mint chopped finely
- ½ teaspoon salt
- 8 tablespoon unsalted butter divided
Instructions
- Combine the ground lamb, wheat bulgur, chopped onions, chopped mint, and salt in a large mixing bowl. Knead until thoroughly mixed.
- Form meat mixture into football shaped balls about 3 inches long. Spear a hole longways through the middle of each kibbeh with the metal skewer or rod. Place ½ inch apart on a greased baking sheet or air fryer basket with 1 teaspoon of butter on top of each kibbeh ball. *The kibbeh is not cooked on the skewer- the rod is only used to make a hole through the meat mixture. See notes below.
- Bake at 350°F for 25-30 minutes or air fry at 370°F for 12-15 minutes, until the internal temperature reaches 160°F. Serve plain or with a side of hummus or yogurt sauce for dipping.
Notes
Nutrition
Beth says
Have you tried this recipe with pine nuts?
Kristina says
I have not but I bet that would be a delicious addition. I have a recipe called kibeb hindi that is made with lamb and pine nuts and that combo is wonderful.
JOHN SFIRE says
I am Lebanese and yes, we cook it differently. But this is a great recipe & turned out well. To the readers, Kibbeh Nayah is made RAW and my favorite dish!
Whitney says
Hi, this looks delicious. Where can I find bulgur, and is there anything I can use to substitute if I cannot locate any? Thank you!
Kristina says
Hi Whitney- bulgur can be found near the rice and other grains or in the international section of the grocery store. I have seen it on Amazon too. If you have an international grocery store or Middle Eastern store near you, they should have it also. In international stores it should be with the Middle Eastern foods. If you cannot find it, quinoa would be the best replacement. But I haven't used it so I don't know exactly how it will turn out.