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Lebanese Mezze: Kibbeh, Hummus, and Tabbouleh

A stunning Lebanese mezze spread featuring crispy baked kibbeh filled with spiced lamb and pine nuts, ultra-creamy from-scratch hummus, and bright fresh tabbouleh. Each component is deeply flavored with classic Lebanese spices, fresh lemon, and quality olive oil, coming together for a feast that is as beautiful as it is delicious.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Main
Cuisine Mediterranean
Servings 6 servings
Calories 520 kcal

Equipment

  • Food processor
  • Large mixing bowl
  • Baking sheet
  • Large saucepan
  • Skillet

Ingredients
  

Hummus

  • 1.5 cups dried chickpeas soaked overnight and cooked until tender
  • 0.5 cup tahini good quality, runny
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 0.5 teaspoon salt plus more to taste
  • 3 tablespoons extra-virgin olive oil plus extra for drizzling

Kibbeh

  • 1 cup fine bulgur wheat rinsed and drained
  • 1 pound ground lamb shoulder preferred, divided
  • 1 small yellow onion grated, for shell
  • 1 teaspoon allspice divided between shell and filling
  • 0.5 teaspoon cinnamon divided
  • 0.25 cup pine nuts toasted
  • 1 medium onion finely diced, for filling
  • 2 tablespoons olive oil for sauteing and brushing

Tabbouleh

  • 0.25 cup fine bulgur wheat soaked in lemon juice
  • 2 cups fresh flat-leaf parsley very finely chopped
  • 3 medium ripe tomatoes finely diced and drained
  • 4 stalks green onions thinly sliced
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 0.5 teaspoon salt to taste

Instructions
 

  • Drain the soaked chickpeas and place in a large saucepan. Cover with fresh cold water by 2 inches and bring to a boil. Reduce heat and simmer for 60 to 90 minutes until completely tender. Reserve 1 cup of cooking liquid and set aside.
  • Preheat your oven to 400°F (200°C) and lightly oil a large baking sheet. Set aside.
  • Make the hummus: Add warm cooked chickpeas, tahini, lemon juice, garlic, and salt to a food processor. Blend for 4 to 5 minutes, drizzling in reserved cooking liquid a tablespoon at a time, until perfectly smooth and creamy. Taste and adjust seasoning. Transfer to a bowl, drizzle with olive oil, and dust lightly with paprika. Refrigerate until serving.
  • Prepare the kibbeh shell: Combine fine bulgur, half the ground lamb (8 oz), grated onion, 0.5 teaspoon allspice, 0.25 teaspoon cinnamon, and 1 teaspoon salt in a large bowl. Knead firmly for 3 to 4 minutes until smooth and cohesive. Cover and refrigerate for 30 minutes.
  • Make the kibbeh filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the remaining ground lamb, 0.5 teaspoon allspice, 0.25 teaspoon cinnamon, salt, and black pepper to taste. Cook, breaking up the meat, for 8 minutes until browned. Stir in the toasted pine nuts and remove from heat. Let cool slightly.
  • Shape the kibbeh: Wet your hands with cold water. Take a golf-ball-sized portion of the shell mixture and form it into an oval. Press your thumb through the center to create a deep hollow. Fill with a heaping teaspoon of the lamb filling, then seal the opening and shape into a smooth torpedo. Repeat with remaining mixture. Place on the prepared baking sheet.
  • Brush each kibbeh generously with olive oil and bake at 400°F for 25 to 30 minutes, turning once halfway through, until deeply golden brown and cooked through.
  • Make the tabbouleh: Place fine bulgur in a bowl and pour the lemon juice over it. Let soak for 15 minutes until softened. Add the finely chopped parsley, diced tomatoes, green onions, olive oil, and salt. Toss well to combine. Taste and add more lemon juice or salt as needed. Let rest 10 minutes before serving.
  • Assemble the mezze spread: Arrange the hummus, warm kibbeh, and tabbouleh on a large serving board or platter. Add warm pita bread, olives, sliced cucumbers, and pickled turnips. Serve immediately and enjoy communally.

Notes

Peeling the skins off cooked chickpeas before blending produces an exceptionally silky hummus. Refrigerate the kibbeh shell mixture before shaping to prevent cracking. Season tabbouleh just before serving to keep the parsley bright and crisp. Raw shaped kibbeh can be frozen for up to 3 months; bake from frozen at 400°F adding 10 extra minutes. Hummus keeps refrigerated up to 5 days with plastic wrap pressed to the surface.
Keyword hummus, kibbeh, Lebanese recipes, mezze, tabbouleh