I was BLOWN AWAY by this Kibbeh Recipe

This video was created in partnership with the American Lamb Board. This incredible Middle Eastern Kibbeh Recipe is small …


You May Also Like

About the Author: Chef Billy Parisi


  1. Discovering Lebanese food was a revelation. They make the world’s best food. The only thing, it takes time to make.. but it’s worth it . Greetings from Norway.

  2. I also appreciate this recipe ! I’m from the Dominican Republic 🇩🇴 and we also have Lebanese influence in our cuisine. Our actual president is descendant of Lebanese immigrants. This recipe is very traditional for us as well is called Kippe and we make it mostly with the whole darker bulgur. We have adapted this as part of our culture with our own twist !!

  3. Billy it's your Mediterranean roots calling. DNA remembers.
    I've cooked Chinese, German. Mexican, French..etc.
    The Mediterranean is the King!
    There i said it.
    Plus it is THE healthiest!
    I'm Greek…born and raised on Chicago Eastside.
    Okie today.

  4. Use meat mincer machine for the shell dough after that cool it in the fridge for 30 minuets it will take it to another level .and make your work easier .

  5. It’s funny I live in Germany and lots of our friends are Libanese , Turkish or Egyptian so this recipe we would eat it a lot , but when u and other American chefs do Mexican food I have not a clue what u are talking about 🤣🤣🤣🤣🤣🥰❤️

  6. Hello Mr. Parisi, just have to thank you for teaching me how to properly boil eggs! I made deviled eggs this morning and they were perfect, and the eggs peeled so nicely. Eternally thankful, brother in Christ.

  7. thanks chef parisi for this recipe well done 😇😊😍u can shape stuffed kibbey balls faster and easier by putting them on a cling wrap twist both ends simultaneously

  8. My sister married into a Lebanese family and I live all their food. Technically you are talking about kibbeh nuggets. There is also raw kibbeh and a kibbeh cooked in a casserole dish with the bulgar wheat mixture on the top and bottom with the meat spices and pine nuts between the two layers then cut into diamond shapes. My favorite are the football shaped nuggets served with hummus. When you're doing all this work double or triple the recipe because these freeze very well so you can cook them anytime without the work. If you use the garlic yogurt that's great as well. It's called labneh.

Leave a Reply

Your email address will not be published.