Kibbeh in the UK: what it is, how to order it, where to find it
Kibbeh is the national dish of Lebanon: a shell of bulgur and minced lamb around a filling of spiced lamb and pine nuts, most famously deep-fried into torpedo-shaped croquettes. There are dozens of forms, from raw (kibbeh nayyeh) to baked in a tray, but the fried kibbeh is the one on every UK mezze table. Getting the thin, crisp shell right is the test of a cook.
What kibbeh is
A dough of fine bulgur and very finely minced lean lamb (or beef), seasoned with onion, allspice and cinnamon, is worked to a smooth paste. It is shaped into a hollow shell, stuffed with a filling of spiced minced lamb fried with onion and pine nuts, sealed into a torpedo and deep-fried until crisp. The skill is a thin, even shell that fries crisp without breaking. Other forms include kibbeh nayyeh (raw, like a Levantine steak tartare), kibbeh bil sanieh (baked in a tray in layers), and pumpkin kibbeh (vegetarian). The fried version, kibbeh maqliyeh, is the mezze standard.
How to judge it
The shell should be thin and crisp, the filling moist and fragrant with allspice, cinnamon and pine nuts. A thick, stodgy shell or a dry filling is the low end. Made by hand in house, with a thin shell, is the sign of a kitchen taking it seriously; kibbeh is fiddly and a good one is a point of pride. It is served with yoghurt or a squeeze of lemon.
Kibbeh across the table
As a fried mezze it sits with hummus, tabbouleh and the grills. The raw kibbeh nayyeh, for the adventurous, is a delicacy served with olive oil, mint and onion. The baked tray version is a home main. If a restaurant makes kibbeh by hand, it is cooking seriously.
Where it is done well in the UK
Lebanese and Levantine restaurants making their own. The list below shows areas with the most Lebanese restaurants.
How to order it
Order fried kibbeh as a mezze; the shell should be thin and crisp, the lamb-and-pine-nut filling moist and fragrant with allspice. Hand-made in house is the sign of a serious kitchen. Squeeze lemon over it. For the adventurous, raw kibbeh nayyeh is a delicacy.
Where it's done well
UK councils with the most kibbeh specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve kibbeh near you.
Make it at home
Serves 4 · 75 min
Ingredients
- for the shell: 200 g fine bulgur, 300 g lean minced lamb, 1 onion grated, 1 tsp allspice, half tsp cinnamon, salt
- for the filling: 200 g minced lamb, 1 onion, 3 tbsp pine nuts, 1 tsp allspice, salt
- oil for frying
Method
- 01Soak the bulgur, then blend with the lean lamb, onion and spices to a smooth paste; chill.
- 02Fry the filling: brown the onion, lamb and pine nuts with the allspice; cool.
- 03Wet your hands, take a lump of shell paste, hollow it into a thin shell, stuff with filling and seal into a torpedo.
- 04Deep-fry at 180°C until deep brown and crisp; serve with lemon or yoghurt.
A thin, even shell is the whole skill; keep the paste cold and your hands wet. Do not overfill.