Kibbeh Zghertewiye (Raw or Fried) — كبة زغرتاوية
(Authentic recipe from Zgharta, North Lebanon)
Kibbeh Zghertewiye is known for:
✔ High-quality lean goat or lamb meat
✔ Minimal bulgur
✔ Strong spicy flavor
✔ Raw (nayyeh), fried, or shaped kibbeh balls
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Ingredients (Base Kibbeh Dough)
(Makes ~10–12 portions)
Meat
• 1 kg very lean goat or lamb meat, trimmed of all fat
Traditional Zgharta style prefers goat for flavor.
Grain
• ¾ cup fine bulgur (#1)
Aromatics & spices
• 1 medium onion, grated
• 1–1½ tsp salt
• 1 tsp black pepper
• 1–2 tsp Lebanese 7-spice
• ½–1 tsp cayenne or chili powder (Zgharta style is SPICY)
• 1 tsp dried marjoram or sweet basil (very regional and traditional)
• Cold water, as needed
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Preparation (Traditionally by hand or stone mortar)
1. Rinse the bulgur
• Wash quickly, squeeze dry, and let sit.
2. Prepare the meat
• Trim all fat and sinew.
• Mince it at least twice (traditional is pounding in a stone mortar).
• The smoother the meat, the better the kibbeh.
3. Mix the onion & spices
In a bowl:
• Grated onion
• Salt, pepper
• 7-spice
• Cayenne
• Marjoram/basil
Mix until onion releases moisture.
4. Combine meat + bulgur
• Add meat to the onion mixture.
• Add the bulgur.
• Knead 10–15 minutes with cold water in your hands to keep mixture cold and smooth.
• Texture should be silky, cohesive, not crumbly.
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⭐ For Kibbeh Nayyeh (Raw Style — Very Traditional)
• Spread evenly on a flat plate.
• Make shallow grooves with a knife.
• Drizzle with extra-virgin olive oil.
• Serve with:
✔ mint
✔ raw onion
✔ markouk or pita bread
✔ arak (traditional pairing)
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⭐ For Fried Kibbeh Balls (Kibbeh Zghertewiye Style)
Filling
• 300 g minced fatty lamb
• 2 onions, finely chopped
• ½ tsp cinnamon
• ½ tsp 7-spice
• ½ cup pine nuts, toasted
• Salt + pepper
• Fry filling until browned.
Form kibbeh
• Hold dough in one hand, shape into an oval ball.
• Hollow the inside with your finger to make a thin shell.
• Fill with the onion/meat mixture.
• Close and seal.
Fry
• Deep-fry in hot oil until dark brown and crisp.
• Drain and serve hot.