Idlibi Kibbeh
Crispy fried kibbeh shells filled with spiced lamb, onions, and pine nuts — the Idlib variation with a distinctive spice profile influenced by the region's proximity to Aleppo.
Cook this with Amany's voice
All 214 Sofra recipes are free in the app. This one includes Syrian-Arabic voice narration by Amany, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 2 cups Fine bulgur wheat
- 400 g Ground lamb (for shell)
- 300 g Ground lamb (for filling)
- 1 small Onion (for shell)
- 2 medium Onion (for filling)
- 3 tbsp Pine nuts
- 1.5 tsp Allspice
- 1 tsp Cinnamon
- 1/2 tsp Cumin
- 1 tsp Aleppo pepper (or mild chili)
- 1.5 tsp Salt
- 500 ml Oil for frying
- 4 tbsp Ice water
Instructions
- Soak the bulgur in cold water for 20 minutes. Drain and squeeze completely dry.
- For the shell: combine the bulgur, 400g ground lamb, grated small onion, 1 tsp allspice, 1/2 tsp cinnamon, and 1 tsp salt. Knead with ice water until smooth and pliable.
- For the filling: sauté the diced onions until golden. Add 300g ground lamb and cook until browned.
- Add the remaining allspice, cinnamon, cumin, Aleppo pepper, and salt to the filling. Stir well.
- Toast the pine nuts in a dry pan and add to the filling. Let cool completely.
- Wet your hands with cold water. Take a golf ball-sized portion of the shell mixture and form a smooth ball.
- Press your thumb into the center to create a deep cavity, rotating to thin the walls evenly.
- Fill the cavity with a teaspoon of the cooled filling. Seal the opening, shaping into a smooth oval.
- Heat oil to 170°C (340°F). Fry the kibbeh in batches for 5-6 minutes until deep golden brown.
- Drain on paper towels. Serve hot with plain yogurt and a fresh salad.
Hear every step in Syrian-Arabic
Amany narrates this recipe step by step. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Idlibi Kibbeh?
Crispy fried kibbeh shells filled with spiced lamb, onions, and pine nuts — the Idlib variation with a distinctive spice profile influenced by the region's proximity to Aleppo.
Where is Idlibi Kibbeh from?
Idlibi Kibbeh comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Idlibi Kibbeh vegetarian?
No — as written, Idlibi Kibbeh includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of allspice in Idlibi Kibbeh?
The allspice called for here is part of the traditional recipe and gives Idlibi Kibbeh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Idlibi Kibbeh?
In a Syrian mains spread, Idlibi Kibbeh is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Idlibi Kibbeh ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.