Kibbeh Kaleidoscope: The Bulgur Wheat Delicacy


Embark on a flavorful journey with Kibbeh Kaleidoscope, a beloved Middle Eastern dish that offers a mosaic of tastes and textures. Kibbeh, often described as bulgur wheat dumplings, are a delightful combination of finely ground meat, bulgur wheat, and an aromatic blend of spices. Shaped into oval forms and either fried to a golden crisp or baked to perfection, these dumplings are a celebration of culinary artistry, rich in tradition and flavor.

Kibbeh Kaleidoscope: The Bulgur Wheat Delicacy

Preparation and Cooking Times

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes (for frying) or 40 minutes (for baking)
  • Total Time: 50-70 minutes

Servings and Serving Size

  • Servings: 6 people
  • Serving Size: 3-4 kibbeh

Nutritional Profile (per serving)

  • Calories: 350 kcal
  • Protein: 18 g
  • Carbohydrates: 25 g
  • Fat: 20 g (varies depending on cooking method)
  • Sodium: 400 mg
  • Fiber: 5 g


For the Outer Shell

  • Bulgur wheat, fine: 200 grams (7.1 ounces / 0.44 pounds)
  • Onion, finely chopped: 50 grams (1.76 ounces / 0.11 pounds)
  • Ground lamb or beef: 100 grams (3.5 ounces / 0.22 pounds)
  • Ground allspice: 2 grams (0.07 ounces / 0.004 pounds)
  • Salt and pepper: to taste

For the Filling

  • Ground lamb or beef: 300 grams (10.6 ounces / 0.66 pounds)
  • Pine nuts: 50 grams (1.76 ounces / 0.11 pounds)
  • Onion, finely chopped: 100 grams (3.5 ounces / 0.22 pounds)
  • Ground cinnamon: 2 grams (0.07 ounces / 0.004 pounds)
  • Ground cumin: 2 grams (0.07 ounces / 0.004 pounds)
  • Salt and pepper: to taste
  • Olive oil for frying or baking

Detailed Method of Preparation

  1. Preparing Outer Shell: Soak bulgur in warm water for 15 minutes. Mix with ground meat, onion, allspice, salt, and pepper. Knead until smooth.
  2. Making the Filling: Cook ground meat, onions, pine nuts, cinnamon, cumin, salt, and pepper in a pan until the meat is browned.
  3. Forming Kibbeh: Take a portion of the bulgur mixture, form it into an oval, make a hole, and fill it with the meat mixture. Seal and shape.
  4. Cooking Kibbeh: Either fry in hot olive oil until golden or bake in a preheated oven at 180°C (350°F) until cooked through.

Tips for Culinary Success

  • Keep your hands wet while shaping the kibbeh to prevent sticking.
  • Ensure the outer shell is thin but durable enough to hold the filling.

Frequently Asked Questions (FAQs)

Can I use a different type of meat for Kibbeh?

Yes, ground chicken or turkey can be used as alternatives.

How do I store leftover Kibbeh?

Store in an airtight container in the refrigerator for up to 3 days.

Can Kibbeh be made vegetarian?

Yes, replace the meat with a mixture of cooked lentils and mushrooms.