Kibbe stuffed with cheese

The most common form of kibbe is the torpedo shaped balls with an outer layer of ground meat and bulgur and an inner filling of minced meat and pine nuts. This is probably how you may have encountered kibbe in a restaurant. However, kibbe can be tweaked with different stuffing. In Tripoli, on Lebanon’s coast, ground fish and bulgur make up the outer shell, and a mixture of caramelized onions and pine nuts make up the stuffing. The filling varies, and you can use many ingredients, some fill the kibbe with spinach, chickpeas and onions. Others fill them with labneh and onions. This time I decided to go for the cheese filling, I thought the melting cheese in those little meatballs would turn out great… and it actually did!!

For the kibbe: 
1 to 1½ lb (500 to 700g) ground beef 
2 cups bulgur (cracked wheat) 
1 onion 
1 tsp salt 
1 tsp cumin 
1/4 tsp pepper 
1/4 tsp cinnamon

Wash burghul under running water then soak in water for about 10 minutes. Drain then press to remove moisture as much as possible.

Mash onion in the food processor then add minced meat in batches. Remove and place aside.
Mix meat mixture with burghul, salt, spices. Process well in batches into a firm paste.
Knead mixture with wet hands into a smooth paste. Put in refrigerator for 30 minutes covered with a piece of wet texture.

For the filling:  

Cheese (I used Gruyère, cut into small cubes) but you can substitute it with any other cheese

Divide paste into egg sized balls. Dip your hands in cold water then roll each ball between the palms of your hands until smooth. Make a hole in the middle with your forefinger. Work finger round in the hole until you have a shell of even thickness. Fill hole with cheese and close opening.

Moisten with cold water to seal well and to shape with two pointed sides. If any breaks appear in shell, close with wet fingers. Place balls on a tray. Heat oil in a pan then fry till brown evenly and cooked.

Kebbés farcis au fromage

Pour le kebbé: 
500 à 700 g de viande de mouton 
2 tasses de boulghour
1 oignon
1 càc de cumin en poudre
1/4 càc de poivre
1/4 càc de cannelle en poudre

Rincez le boulghour, trempez-le dans de l'eau environ 30 mn, pressez-le à la main pour se débarrasser de son eau. Hachez l'oignon au robot, ajoutez la viande. Mixez et réservez.

Mélangez au robot la viande et l'oignon avec le boulghour, le sel, le poivre, le cumin et la cannelle afin d'obtenir une pâte homogène. Malaxez bien et conservez au frigo pendant une demie heure et couvrez d'un torchon humide.

Pour la farce:
Du fromage coupé en cubes (J'ai utilisé du Gruyère) mais vous pouvez choisir un fromage de votre choix.
Prendre le kebbé, en faire à l'aide du doigt de petites boulettes ovales creuses aux parois minces, les farcir et en colmatez l'orifice.
Chauffer de l'huile végétale à feu doux et les faire rissoler.


  1. OMG, those kibbe are fantastic! I love their cheesy centre.

    Cheers et bon dimanche,


  2. Chicho, this looks soooo delicious!

    have a nice time!

  3. looks very very gooooood! i'm waiting for u in my kitchen to cook it :)

  4. I wonder what my téta would say about these kibbés; personally I am all for twisting the traditional as long as one stay faithful to the core recipe, and you have indeed, so je te félicite, c'est très réussi.

  5. Could these look anymore heavenly? I think not! I've never heard of kibbe before, but I love the sound of these delicious little balls, and I'm always a fan of cheese and more cheese. Thanks for sharing!

  6. I've never had Kebbe sutffed with cheese. This is a new one. I should make this sometime soon. Bookmarked! :)

  7. Oh these look good! i've never had kibbe before, but I'd like to now! Thanks for sharing this great recipe!

  8. Thanks for dropping by my food blog. You have a nice blog.

  9. Beautiful texture, probably try this recipe using potato or soya granules instead of meat.

  10. I haven't heared of these before. They sound absolutely delicious and look very good! I am gonna try them someday.

  11. OMG! I love these cheesy kibbe! They look heavenly.

  12. Lebanon has such unique cuisine! I LOVE these! How can you beat little meat and cheese balls!?!

  13. Oh wow! These look spectacular. The ground meat wrapped around the cheese sounds delicious! Great post!

  14. perfect kibbe, love the cheesy filling...super yum
    perfect for the kiddos


  15. Wow! these look amazingly good!

  16. Gruyere sounds like a wonderful cheese to use. Surprises/fillings in food are always welcome!

  17. Yum! I love the cheesy filling!

  18. Wow these are really unique kibbes! Looks and sounds amazing.

  19. These look and sound tasty. I'm gonna make my boyfriend and I have them for dinner one night next week. :)

  20. This looks Deliciously good!I should definitely make this sometime soon.

    Cheers, Aldy :)

  21. I love this idea. I've always found meat-stuffed kibbeh to be just a little too much meat for me, but a melty cheese stuffing sounds pretty much perfect!

  22. Des kibbes au fromages !!! C'est inédit ça ! Je n'en ai jamais goûté, mais ça m'a l'air fameux !

  23. try stuffing it with plain yoghurt, it's good.


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