Stuffed kibbeh balls with minced lamb, pomegranate molasses and walnuts

Stuffed kibbeh balls are one of my favourite kinds of Arabic mezza’s. It can be served as a side dish to complement a delicious bowl of lentil soup, or it can be eaten as a main course with a healthy portion of fatoush salad and a bowl of yoghurt and cucumber salad. Hope you enjoy this recipe.Nooshe-joon and sahtein!!!


Stuffed kibbeh balls with minced lamb, pomegranate molasses and walnuts

May 24, 2016

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Yields: 36


500g ground lamb

500g ground beef

500g burghal

1 large onion, finely minced

6 tsp. salt

2 tsp. black pepper and white pepper

1 tsp. cinnamon powder

2 tsp. 7 spice powder

2 tsp. cumin powder

2 tsp. coriander powder


250g lamb, roughly minced

4 tbsp. olive oil

3 large onions, finely chopped

2-3 tsp. salt

1 tsp. pepper

2 tsp. 7 spice

1 tsp. white pepper

2 tbsp. pomegranate molasses (dibs roman(

1 tsp. sugar

2 tbsp. smash

¼ cup pine-nuts (alternatively chopped walnuts(


1Soak burghul for ten minutes.

2To make the kibbeh mixture, mix ground beef, ground lamb, burghul, onion and all the spices together in a food processor until you get a dough-like consistency. Add a bit of water if the mixture gets a bit too sticky. Put the mixture in a bowl, cover with plastic wrap and refrigerate for 30 minutes until the filling has been prepared.

3To make the filling. In one pan-fry the onions with olive oil until translucent and keep on the side. In another pan, fry the lamb and season with the spices until cooked. Combine the fried onions, pomegranate sauce, sugar, sumagh and pine nuts and the filling is ready to be used.

4To make the kibbeh balls, you need about a golf ball size of the kibbeh mixture. Hold the meatball in your hand and make a hole pushing the index finger of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Some people like a thin shell and others like a thick shell, either way make sure it is uniformly thick. Through out this process moisten your hand in cold water to avoid the mixture sticking to your hand and to create a smooth finish to the kibbeh. Fill the hole with about 2 teaspoons of filling and close it, forming an over shape with pointed end.

5Pre-heat a pot with oil and deep-fry each kibbeh ball until it has a beautiful golden brown option. Alternatively for a healthier option, you can preheat the oven at 200 degrees Celsius, coat each kibbeh ball with vegetable oil and bake in the oven for 20 minutes until each kibbeh ball has a golden brown colour.

6Serve with a side of yoghurt or salad.