Nadra's Quick Kibbi

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 152.8
  • Total Fat: 9.9 g
  • Cholesterol: 26.8 mg
  • Sodium: 39.9 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 8.8 g

View full nutritional breakdown of Nadra's Quick Kibbi calories by ingredient
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Traditional dish modified from Lebanon Traditional dish modified from Lebanon
Number of Servings: 12


    (please note my modifications from the classic dish of Lebanon is: beef for lamb and couscous in place of cracked wheat (bulghur) and I add more spices per pound of meat. Dash of cayenne pepper can be added to the traditional dish. AND it is often served raw...not at my house!

    1 pound of very lean beef (or lamb) twice through the grinder (ask butcher) or just mash it around yourself at home.

    1 cup very finely chopped onion
    1/2 cup very finely chopped red pepper (or green)
    4 Tablespoons or more pine nuts
    1 Tablespoon of good olive oil
    1 Teaspoon Ground Cinnamon
    1 Teaspoon Ground Allspice
    1/4 Teaspoon Ground Cloves
    1 Teaspoon fresh Ground Pepper
    Salt to taste
    1/2 Cup Couscous dry


1. Cook a big mixing bowl with a little olive oil.
2. Add ground meat, squeeze and mix it with your clean hands.
3. Add onion, pepper and mix well.
4. Add spices and really mix and squeeze mixture well.
5. Cover and put in fridge.
6. Preheat oven to 350 F.
7. Use a small amount of olive oil and heat pine nuts in a skillet on low to medium-low heat until browned, do not burn!
8. Coat pie dish, jelly roll pan, or any flat pan with a small amount of olive oil. You will be flattening the mixture to a height of one inch.
9. Mix lightly browned pine nuts and half of olive oil into meat mixture and add couscous.
10. Add salt and pepper if you haven't already, mix really well and flatten into pan. Making this the night before and cooking the next day really enhances flavor.
11. Bake uncovered (you may put a little olive oil on surface of meat) for approximately one hour.
12. This is traditionally scored into a diamond pattern prior to baking in Lebanon. You make crosswise marks with a sharp knife 1/4 inch deep about 1 or 2 inches apart.

Number of Servings: 12

Recipe submitted by SparkPeople user SOPHINEZ.

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Member Ratings For This Recipe

  • Thrilled to see this - I have a freezer full of lamb and needed something new to inspire me. Dinner tonight. - 11/1/10

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  • My grandmother is Lebanese and I have all of her family recipes. I remember her serving Kibbi raw once before and I was mortified! From that point on it was always cooked and made with beef in place of the lamb . Thanks for sharing the recipe! - 10/23/08

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  • This was great! The only change I made was using bulgur instead of couscous. - 7/14/07

    Was this review helpful?   yes  No
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