Steamed Lebanese Kibbeh with Tabbouleh Grain Bowl
A traditional Lebanese recipe featuring steamed kibbeh—bulgur wheat and spiced ground lamb dumplings—paired with a fresh tabbouleh grain bowl made from parsley, mint, tomatoes, and bulgur. This dish highlights slow steaming to preserve flavors and textures, incorporating seasonal produce like ripe tomatoes and fresh herbs for a vibrant weeknight meal.
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Overview
Steamed Lebanese Kibbeh is a classic dish that showcases the delicate combination of bulgur wheat and seasoned ground lamb shaped into tender dumplings. These are slowly steamed to keep them moist and flavorful. Served alongside a fresh tabbouleh grain bowl bursting with parsley, mint, ripe tomatoes, and bulgur wheat, this meal celebrates vibrant flavors and wholesome, seasonal ingredients that make it perfect for a nutritious weeknight dinner.
Why you’ll love it
- Slow steaming preserves the tender texture and rich flavors of kibbeh.
- The tabbouleh adds fresh, bright notes with herbs and tomatoes balancing the savory lamb.
- Combines traditional Lebanese flavors with wholesome whole grains.
- Offers a satisfying, nutritious meal that can be made ahead for easy reheating.
- Can easily accommodate a vegetarian option by substituting lamb with mushrooms or walnuts.
Ingredient notes
Bulgur wheat: Fine bulgur is preferred for kibbeh dough, while medium bulgur works well in tabbouleh for a pleasant texture.
Ground lamb: Use fresh, quality lamb with a bit of fat to keep kibbeh moist.
Fresh herbs: Parsley and mint are key for authentic tabbouleh flavor.
Seasoning: Ground allspice, cinnamon, and pepper create the classic warm spices of kibbeh.
Tomatoes and scallions: Choose ripe, firm tomatoes and fresh scallions for the salad.
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Serving & storage
Serve kibbeh warm immediately after steaming, accompanied by the chilled tabbouleh grain bowl. Leftovers can be stored airtight in the refrigerator for up to 3 days. Reheat kibbeh gently by steaming or microwaving to retain moisture. Tabbouleh is best enjoyed fresh but can be refrigerated for 1-2 days. Ensure lamb is cooked to a safe internal temperature of 71°C (160°F) before serving.
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Chef tips
- Make sure to knead the kibbeh dough well to develop the right texture and binding for steaming.
- Squeeze excess moisture from the soaked bulgur wheat to avoid soggy kibbeh dough.
- Use fresh, good quality herbs and ripe tomatoes for an authentic and vibrant tabbouleh flavor.
- Do not overcrowd the steamer basket; steam kibbeh in batches if necessary to cook evenly.
- Check the internal temperature of the lamb dumplings to ensure food safety—they should reach at least 71°C (160°F).
- For a vegetarian version, substitute ground lamb with finely chopped mushrooms or walnuts and season accordingly.
Ingredients
- 200 g (1 cup) fine bulgur wheatfor kibbeh dough
- 250 g (9 oz) ground lambfresh, with 15% fat
- 1 small onion, finely gratedfor kibbeh mixture
- 1 tsp ground allspicefor kibbeh seasoning
- ½ tsp ground cinnamonfor kibbeh seasoning
- ½ tsp ground black pepperfor kibbeh seasoning
- 1 tsp saltfor kibbeh dough and filling
- 1 tbsp olive oilfor mixing kibbeh dough
- 150 g (¾ cup) medium bulgur wheatfor tabbouleh grain bowl
- 100 g (1 cup) parsley, finely choppedfresh flat-leaf parsley
- 25 g (¼ cup) fresh mint leaves, finely choppedfresh mint
- 3 medium ripe tomatoes, dicedfor tabbouleh
- 2 scallions, finely slicedfor tabbouleh
- 2 tbsp fresh lemon juicefor tabbouleh dressing
- 3 tbsp extra virgin olive oilfor tabbouleh dressing
- Saltto taste, for tabbouleh
- Black pepperto taste, for tabbouleh
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Equipment
- large mixing bowl
- fine sieve
- steamer or large pot with steaming basket
- mixing bowls
- knife and cutting board
- measuring cups and spoons
- large spoon
Nutrition per serving
- Calories480
- Protein28 g
- Carbs45 g
- Fat18 g
Step-by-step
Step 1
Rinse 200 g fine bulgur wheat under cold running water until water runs clear. Soak the bulgur in cold water for 20 minutes, then drain thoroughly, squeezing out excess water using a clean kitchen towel or cheesecloth.Step 2
In a large mixing bowl, combine the soaked bulgur, ground lamb, finely grated onion, 1 tsp salt, ground allspice, cinnamon, black pepper, and olive oil. Knead the mixture vigorously by hand for about 10 minutes until it becomes a smooth, pliable dough.Step 3
Form the kibbeh mixture into small oval-shaped dumplings about 5 cm (2 inches) long, pressing firmly to ensure they hold together.Step 4
Prepare your steaming equipment by bringing water to a gentle boil in a large pot fitted with a steaming basket or tiered steamer.Step 5
Arrange the kibbeh dumplings in a single layer in the steamer basket, leaving space between each for steam circulation. Cover and steam gently over simmering water for 25 minutes until cooked through and tender.Step 6
Meanwhile, rinse 150 g medium bulgur wheat under cold water, then soak it in cold water for 15 minutes. Drain well and transfer to a large bowl.Step 7
Add the finely chopped parsley, mint, diced tomatoes, and sliced scallions to the drained bulgur. Mix gently to combine.Step 8
In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and black pepper to taste. Pour this dressing over the tabbouleh mixture and toss thoroughly. Adjust seasoning as needed.Step 9
Serve the warm steamed kibbeh alongside the chilled tabbouleh grain bowl immediately for best flavor and texture.
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