How to make Kibbeh in Yogurt Sauce

How to make Kibbeh in Yogurt Sauce

Kibbeh is the epitome of Arabic food made from a mixture of bulgur wheat, ground beef, and onions. To improve the taste, you can use earthy and warm Middle Eastern spices, including ground cinnamon and allspice. However, making this dish in yogurt sauce will give you a one-of-a-kind experience. Let us discuss how you can make this dish at home. Read on!


  • Preparing Kibbeh paste requires the following ingredients
    • 500g of lean beef
    • 250g of fine bulgur soaked in water for 20-30 minutes
    • One teaspoon of black pepper
    • One teaspoon of cumin
    • Half onion
    • One teaspoon of salt
  • Preparing the filling requires the following ingredients
    • 250g of minced meat
    • Two tablespoons of pine nuts
    • One chopped onion
    • One tablespoon of olive oil
    • 1-2 teaspoons of ground cinnamon
    • Half teaspoon of chili pepper
  • Preparing the yogurt requires the following ingredients
    • Four cups of yogurt
    • Four tablespoons of starch with water
    • One teaspoon of salt
  • You will need these ingredients for garnishing Kibbeh
    • Two teaspoons of dried mint
    • One teaspoon of toasted pine nuts


  1. Use a premium-quality chopper to chop the meat
  2. Mix the chopped meat with bulgur in a medium-sized bowl
  3. Now season the mixture with salt, cumin, and black pepper
  4. Use your hands to properly knead all ingredients
  5. Use a medium pan to toast the pine nuts for 5-10 minutes
  6. Set aside the toasted pine nuts in a dish
  7. Heat one tablespoon of olive oil and add some onions to the pan
  8. Cook the ingredients until the onions are tenderer
  9. Add the meat and spices and cook the mixture
  10. Remove the filling and add pine nuts
  11. Set aside to cool the filling
  12. Create medium-sized balls from the paste
  13. Use your hands or palm to roll them
  14. Make a small hole in the ball and fill it with the mixture
  15. Now seal the ball and repeat step number 13 and 14
  16. Add yogurt to a pot over a gentle heat
  17. Add some starch to the yogurt and mix well
  18. Add some salt to season the yogurt and starch
  19. Continue heating the mixture until it starts boiling
  20. Add the Kibbeh to the sauce and leave to simmer for 8-10 minutes
  21. Garnish the Kibbeh with pine nuts and dried mint
  22. Serve the Kibbeh hot with vermicelli rice