Forming stuffed kibbeh

Forming kibbeh.jpg

Kibbeh is the comfort food of the Arabian region. Once the basic dough is mastered there many styles of cooking the kibbeh. Deep fried, in yogurt sauce, with quinces, with sour cherries, seniyeh, raw and much more.

This technique is mastered with practice but, I always encourage you to follow what is easiest for you as at the end it is the flavour that matters. If forming it into round balls or discs is easier then do that shape.

Servings: 30

Yield: 30 small

Preparation Time: 35 minutes

Start to finish: 1 hour 25 minutes including basic kibbeh dough preparation

Forming: 45 minutes


  • 1 recipe basic kibbeh dough

  • 300 grams ground beef

  • 2 chopped onions

  • 1/4 cup walnuts

  • Salt to taste

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon 7 spice

  • 1/2 teaspoon black pepper

  • 2 tablespoons vegetable oil


* Prepare the basic kibbeh dough and keep covered under a damp cloth.

* Meanwhile to make the filling fry the onion in a pan with 2 tablespoons of vegetable oil on medium heat until softened (around 3 minutes), add the mince beef, salt and spices and stir until the meat is browned and the juices from the meat have evaporated. Add the chopped walnuts and adjust the seasoning to your liking.

* Have a small bowl of water handy next to you. Wet the palms of your hands and take a golf size piece of the dough and form a ball (if it is too dry and cracks wet the palms again and knead it in your hand. Make a hole in the middle of the ball with the index finger and try to create a cup thinning the walls as you turn the ball in the palm of your hand. Add 1 tablespoon of the filling and seal the opening as in the video. If there are cracks just seal them by wetting the finger and brushing it over the cracks.

* Place formed patties under a damp cloth.


* To freeze, simply place the patties on a tray in the freezer. Once frozen, put them in a sealed plastic bag

* Deep fry the patties in vegetable oil at 180 C until golden and serve immediately.

* Serve with Lentil soup.

Per Serving: 124 Calories; 5g Fat (34.9% calories from fat); 7g Protein; 14g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 24mg Sodium.