📝 About This Recipe
Kibbeh bi Kishk is a soul-warming Lebanese classic that marries the earthy, nutty flavor of bulgur-wheat kibbeh balls with a velvety, tangy sauce made from fermented yogurt and wheat (Kishk). This rustic village staple is prized for its complex depth, offering a beautiful balance of sour, savory, and aromatic notes. It is the ultimate comfort food, traditionally enjoyed during the cold winter months in the mountains of Lebanon.
🥗 Ingredients
The Kibbeh Shell (Dough)
- 1.5 cups Fine Brown Bulgur (rinsed and drained)
- 250 grams Lean Ground Beef or Lamb (very finely ground, almost a paste)
- 1 piece Small Onion (grated)
- 1 teaspoon Kibbeh Spice Mix (combination of cinnamon, allspice, and black pepper)
- 1/2 teaspoon Dried Marjoram (rubbed between palms)
- 1 teaspoon Salt
The Kishk Sauce
- 1 cup Kishk Powder (high-quality Lebanese fermented yogurt powder)
- 5 cups Water or Beef Broth (room temperature)
- 4 pieces Garlic Cloves (crushed into a paste with a pinch of salt)
- 1 tablespoon Dried Mint
- 2 tablespoons Olive Oil
The Aromatic Topping (Sauté)
- 1 piece Small Onion (finely diced)
- 2 tablespoons Pine Nuts (toasted until golden)
- 1 tablespoon Butter or Ghee
👨🍳 Instructions
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1
Start by preparing the kibbeh dough: Soak the rinsed bulgur in just enough water to cover it for 10 minutes until softened.
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2
In a food processor, combine the soaked bulgur, grated onion, ground meat, kibbeh spices, marjoram, and salt. Pulse until the mixture forms a smooth, cohesive paste.
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3
Transfer the dough to a bowl. Wet your hands with ice-cold water and knead the dough for a minute to ensure it is pliable.
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4
Shape the kibbeh: Take a walnut-sized piece of dough and roll it into a smooth ball. You can leave them as solid balls or make a small indentation with your finger (miniature open shells) for a more traditional look. Set aside on a tray.
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5
In a large pot, whisk the kishk powder into the water or broth until completely dissolved and no lumps remain.
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6
Place the pot over medium heat and bring the kishk mixture to a gentle simmer, stirring frequently to prevent the bottom from scorching.
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7
Once simmering, carefully drop the kibbeh balls into the kishk sauce one by one. Do not stir immediately; let them set for 2 minutes.
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8
Lower the heat to medium-low and let the kibbeh simmer in the sauce for about 15-20 minutes. The sauce will thicken naturally as the bulgur releases starch.
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9
While the kibbeh is simmering, heat olive oil in a small skillet over medium heat. Add the crushed garlic and dried mint, sautéing for just 30 seconds until fragrant but not browned.
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10
Stir the garlic-mint oil into the main pot of Kishk. This adds the signature Lebanese 'ta'leya' aroma.
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11
In the same skillet, melt the butter and sauté the diced onions until translucent and slightly caramelized. Toss in the pine nuts at the end.
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12
Taste the sauce; kishk is naturally salty, so add extra salt only if necessary. If the sauce is too thick, add a splash of hot water.
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13
Ladle the creamy kishk and kibbeh balls into deep bowls. Top with the sautéed onions and toasted pine nuts.
💡 Chef's Tips
Use 'Kishk Baladi' (village-style) for the most authentic, pungent flavor profile. If the kibbeh dough feels too dry, add a tablespoon of cold water; if too wet, add a sprinkle of extra bulgur. To prevent the kibbeh balls from breaking, avoid stirring aggressively; instead, gently shake the pot. For a vegetarian version, replace the meat in the kibbeh dough with mashed boiled potatoes or pumpkin puree. You can pan-fry the kibbeh balls for 2 minutes before adding them to the sauce for a firmer texture and richer flavor.
🍽️ Serving Suggestions
Serve hot with a side of fresh green scallions and crunchy radishes. A plate of fresh seasonal greens like arugula or mint leaves perfectly cuts through the richness. Pair with a glass of Arak diluted with water for a traditional Lebanese experience. Serve with toasted pita bread on the side for dipping into the thick, tangy sauce.