Kibbeh Aqras
Fried kibbeh balls with a crisp bulgur-and-lamb shell encasing a fragrant filling of spiced minced meat, toasted pine nuts, and caramelized onion — the showpiece of any Lebanese mezze spread.
Cook this with Layla's voice
All 214 Sofra recipes are free in the app. This one includes Lebanese-Arabic voice narration by Layla, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 300 grams fine bulgur wheat (#1 grade)
- 350 grams lean lamb mince (for shell)
- 1 medium, quartered yellow onion (for shell)
- 1½ teaspoons seven-spice blend (baharat)
- 1¼ teaspoons salt
- 4 tablespoons ice water
- 250 grams lamb mince (for filling)
- 2 medium, finely diced yellow onion (for filling)
- 60 grams pine nuts
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 2 tablespoons olive oil
- 1 liter, for frying sunflower oil
Instructions
- Rinse bulgur, drain thoroughly, and let sit in a bowl for 20 minutes to absorb residual moisture.
- Make the filling first: sauté diced onion in olive oil over medium heat for 12–15 minutes until deeply golden. Add lamb mince, breaking it up, and cook until no pink remains. Add pine nuts, cinnamon, allspice, salt, and pepper. Cook 3 more minutes, taste, and set aside to cool completely.
- For the shell: process the shell lamb mince and quartered onion in a food processor until a very smooth paste forms. Combine with drained bulgur, baharat, and salt. Mix vigorously by hand, adding ice water tablespoon by tablespoon, kneading until the mixture is smooth, elastic, and holds its shape. Refrigerate for 20 minutes.
- To shape: wet your hands with cold water. Take a golf-ball portion of shell mixture and press it in your palm to a flat circle. Cup your hand, place a heaped teaspoon of filling in the center, and begin folding the shell around it, rotating slowly and pressing the shell evenly thin — about 4mm.
- Close the top into a pointed oval (football) shape, sealing firmly. Place on a wet tray. Repeat.
- Heat oil to 175°C. Fry kibbeh in batches of 5–6 for 4–5 minutes, turning gently, until deep mahogany brown all over.
- Drain on paper towels. Let rest 3 minutes before serving — the interior is molten hot.
- Serve with plain yogurt and lemon wedges.
Hear every step in Lebanese-Arabic
Layla 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 Kibbeh Aqras?
Fried kibbeh balls with a crisp bulgur-and-lamb shell encasing a fragrant filling of spiced minced meat, toasted pine nuts, and caramelized onion — the showpiece of any Lebanese mezze spread.
Where is Kibbeh Aqras from?
Kibbeh Aqras comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Kibbeh Aqras vegetarian?
No — as written, Kibbeh Aqras 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 seven-spice blend (baharat) in Kibbeh Aqras?
The seven-spice blend (baharat) called for here is part of the traditional recipe and gives Kibbeh Aqras 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 Kibbeh Aqras?
In a Lebanese appetizers spread, Kibbeh Aqras is served as part of a mezze table — alongside warm pita or markook bread, other small dishes, and fresh vegetables. It also works as a starter before a larger meal.
Can I make Kibbeh Aqras 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.