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Baked Lebanese kibbeh croquettes made with ground beef, fine bulgur, and parsley served in a ceramic dish.

Traditional Lebanese Kibbeh Recipe (Baked Beef Kibbeh)

An authentic homemade Lebanese kibbeh recipe made with lean ground beef, fine bulgur wheat, fresh parsley, and warm Middle Eastern spices. Brushed with extra virgin olive oil and baked until crispy on the outside and tender inside.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6
Calories: 245
Ingredients Method Notes

Ingredients
  

  • - 1 lb 450g lean ground beef or lamb (90% lean recommended)
  • - 1 cup fine bulgur wheat #1 grade, rinsed
  • - 1 large yellow onion finely grated (excess liquid squeezed out)
  • - 1/2 cup fresh parsley finely chopped (plus extra for garnish)
  • - 1 tsp Lebanese 7-Spice or equal parts allspice, cinnamon, black pepper, and cumin
  • - 1 tsp sea salt
  • - 2 tbsp extra virgin olive oil for brushing

Method
 

Soak Bulgur:
  1. Rinse fine bulgur wheat in a fine-mesh colander. Transfer to a bowl, cover with cool water, and let soak for 15 minutes. Drain thoroughly, then squeeze handfuls of bulgur firmly to remove all excess water.
Mix Ingredients:
  1. In a large bowl, combine squeezed bulgur wheat, lean ground beef, grated yellow onion, chopped fresh parsley, Lebanese 7-spice, and sea salt.
Knead Paste:
  1. Knead the mixture vigorously with your hands for 3 to 5 minutes until it binds completely into a smooth, cohesive meat paste.
Shape Croquettes:
  1. Moisten your hands with cold water. Portion 2 tablespoons of mixture at a time and shape into oval, football-like croquettes with gently tapered ends.
Brush with Oil:
  1. Arrange the shaped kibbeh croquettes in a parchment-lined ceramic baking dish or sheet pan. Brush each piece generously with extra virgin olive oil.
Bake:
  1. Bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes until cooked through and deeply browned on the exterior.
Garnish & Serve:
  1. Let rest for 5 minutes. Garnish with chopped fresh parsley before serving hot.

Notes

- For optimal texture, always use Fine Bulgur (#1 Grade).
- Make-Ahead: Unbaked croquettes can be shaped and frozen on a tray, then stored in a freezer bag for up to 3 months. Bake straight from frozen at 400°F (200°C) for 28-30 minutes.
- Air Fryer Option: Air fry at 380°F (190°C) for 12-14 minutes, spraying lightly with olive oil before cooking.