Traditional Kebbe Recette

Discover the authentic taste of Lebanon with this generations-old Kebbe (or Kibbeh) recipe! This national dish bursts with fresh, vibrant flavors. Using precise metric measurements passed down through our family, you'll create a perfectly browned, juicy kebbe that's simply irresistible. Serve with tabbouleh and yogurt for a complete Lebanese feast.

Préparation 45 min

Cuisson 80 min

Calories 590.8 kcal

Protéines 48g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Traditional Kebbe

Lean Ground Lamb
Cracked Bulgur Wheat
1/2 cup pine nuts
1 large onion, finely chopped
Of Fresh Mint
Ground Black Pepper
1 teaspoon salt (or to taste)
Extra Virgin Olive Oil

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Traditional Kebbe? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Traditional Kebbe

Rinse 1 cup of bulgur wheat and soak in 1 1/2 cups of water for 30 minutes.
Preheat oven to 200°C (400°F).
Drain the soaked bulgur wheat thoroughly. In a large bowl, combine the drained bulgur, 500g ground lamb, 1/2 cup pine nuts, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
In a blender or food processor, finely blend 1 large chopped onion and 1/4 cup chopped fresh mint with 1/2 cup of water until smooth.
Add the blended onion and mint mixture to the meat mixture and mix thoroughly until everything is well combined.
Grease a round or square baking dish (approximately 20-23cm).
Pour the meat mixture into the prepared baking dish and shape into a roughly 3cm thick layer.
Create a 3cm hole in the center of the kebbe.
Drizzle 2 tablespoons of olive oil over the top of the kebbe. If using a round dish, form into wedges; if using a square dish, form into squares.
Bake for 60-80 minutes, or until the meat is well-browned and cooked through but not dry. Check for doneness by inserting a meat thermometer; the internal temperature should reach 75°C (165°F).
Let the kebbe rest for 10 minutes before serving. Serve hot with tabbouleh and Lebanese yogurt or plain nonfat yogurt.

Nutrition Information (Approximate per serving)

Sodium

39 g

Sugar

Fat

74g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes Mediterranean Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Lamb Sheep Asian Middle Eastern Easy Dinner Party Lebanese Meat Taste Mood Savory 3 Steps Or Less 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Traditional Kebbe ?

Traditional Kebbe prend environ 125 minutes du début à la fin — environ 45 minutes de préparation et 80 minutes de cuisson.

Combien de calories contient Traditional Kebbe ?

Traditional Kebbe contient environ 590.8 calories par portion, avec environ 48 g de protéines, 1 g de glucides et 82 g de lipides.

De quels ingrédients ai-je besoin pour Traditional Kebbe ?

Les principaux ingrédients de Traditional Kebbe sont Lean Ground Lamb, Cracked Bulgur Wheat, Pine Nuts, Onion, Of Fresh Mint, Ground Black Pepper. Consultez la liste complète avec les quantités ci-dessus.