{"id":6485,"date":"2026-10-19T21:52:28","date_gmt":"2026-10-20T02:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-kibbeh-spiced-meat-balls\/"},"modified":"2026-10-28T14:37:04","modified_gmt":"2026-10-28T19:37:04","slug":"how-to-make-kibbeh-spiced-meat-balls","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/fr\/how-to-make-kibbeh-spiced-meat-balls\/","title":{"rendered":"How to Make Kibbeh: Fried Spiced Meatballs with Pine Nuts"},"content":{"rendered":"

Torpedo-shaped kibbeh with a thin, crunchy shell and a juicy filling of onions, minced meat and pine nuts. Lebanon’s favourite mezze, made at home.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n
Prep time<\/th>\n1 hour<\/td>\n<\/tr>\n
Cook time<\/th>\n30 minutes<\/td>\n<\/tr>\n
Serves<\/th>\n6 (about 24 kibbeh)<\/td>\n<\/tr>\n
Difficulty<\/th>\nInvolved<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Fried kibbeh (kibbeh qras) is the Lebanese mezze that disappears first. The shell is made from fine bulgur and very lean meat pounded together into a smooth dough; inside is hashweh, a filling of onions, minced meat, warm spices and toasted pine nuts. Shaped into little pointed ovals and fried until deep brown, they are on every mezze table, at weddings, birthdays and family lunches, and they freeze beautifully, so most homes keep a bag ready.<\/p>\n

Shaping takes practice, but it is not hard: the trick is a thin, even shell and dough that is cold and smooth. If your first few look rustic, they will still taste right.<\/p>\n

Ingredients<\/h2>\n

For the shell<\/h3>\n