Recipe Directions

1. Combine nuts in the food processor; process until the mix forms a light fluff.

2. Add in the salt, 1 teaspoon pepper, cinnamon, onion, olive oil, and mint. Pulse until uniformly mixed, and a moldable dough forms.

3. Form kibbeh into football-shaped balls, and dehydrate for up to 8 hrs, or until the kibbeh do not crumble apart and can hold their shape well.

Vabeachcg's Thoughts

By vabeachcg

Traditionally served with the Lebanese mezze (appetizer course), this dish can be served raw or cooked and traditionally uses lamb. Here is a tasty raw version of this dish...

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That sounds and looks delicious! What is the sauce that you have drizzled on the kibbeh balls in the picture?

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