Northern Mountain Kibbeh with Allspice
Kibbeh from the northern Lebanese mountains near Zgharta and the Syrian border — shaped differently from Beirut-style kibbeh and spiced more heavily with allspice, reflecting the Nablus-influenced culinary tradition that arrived through northern trade routes.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g lean lamb, minced twice
- 200 g fine bulgur
- 1 medium, finely grated yellow onion
- 2 tsp ground allspice
- 0.5 tsp ground cinnamon
- 1.5 tsp salt
- 250 g ground lamb (for filling)
- 2 medium, finely chopped onion (for filling)
- 60 g pine nuts
- 3 tbsp clarified butter or ghee
- 2 tbsp dried sour cherries or barberries
- 500 ml vegetable oil for frying
Instructions
- Make the kibbeh shell: soak bulgur 15 minutes, drain, and squeeze dry. Combine with minced lamb, grated onion, allspice, cinnamon, and salt. Knead for 8–10 minutes into a very smooth, elastic paste. Refrigerate 20 minutes.
- Make the filling: fry the chopped onion in ghee until golden. Add ground lamb and cook, breaking it apart, until no pink remains. Add pine nuts and dried cherries. Season with allspice and salt. Cool completely.
- To shape: take a portion of kibbeh shell paste about the size of a golf ball. Wet hands. Press your thumb into the center to form a hollow, then rotate the shell against your palm to thin the walls evenly to about 5mm. Fill with a spoonful of the lamb-pine nut filling. Seal the opening by pressing the paste together, smoothing into a pointed oval.
- The shape is slightly rounder and shorter than the classic Beirut torpedo — the Nabilsi influence.
- Heat oil to 175°C. Fry the kibbeh in batches for 6–8 minutes, turning, until deep brown and cooked through.
- Drain on paper towels. Serve with labne and fresh herbs.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Northern Mountain Kibbeh with Allspice?
Kibbeh from the northern Lebanese mountains near Zgharta and the Syrian border — shaped differently from Beirut-style kibbeh and spiced more heavily with allspice, reflecting the Nablus-influenced culinary tradition that arrived through northern trade routes.
Where is Northern Mountain Kibbeh with Allspice from?
Northern Mountain Kibbeh with Allspice 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 Northern Mountain Kibbeh with Allspice vegetarian?
No — as written, Northern Mountain Kibbeh with Allspice 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 ground allspice in Northern Mountain Kibbeh with Allspice?
The ground allspice called for here is part of the traditional recipe and gives Northern Mountain Kibbeh with Allspice 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 Northern Mountain Kibbeh with Allspice?
In a Lebanese mains spread, Northern Mountain Kibbeh with Allspice 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 Northern Mountain Kibbeh with Allspice 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.