Heirloom Meals: Savoring Yesterday's Traditions Today

Agnes Djaha’s Kibbee

Kibee Agnes Djaha

Meat and Rice Stuffing Ingredients

  • 1/2 cup uncooked rice
  • 1 lb. lamb
  • 1/3 cup water
  • 2 tbsp allspice
  • salt to taste


  • 1 lb. lean lamb (finely ground)
  • 1/2 cup fine bulgur wheat
  • 1 medium onion, grated
  • 1 tsp salt, or to taste

Laban and cucumber sauce Ingredients

  • 1 quart plain yogurt
  • 1 large cucumber, cubed
  • salt to taste
  • 2 garlic cloves, crushed

Meat and Rice Stuffing Directions

  1. Rinse rice and drain. Mix together rice, meat, salt and allspice and add in water and mix.

Kibbee Directions

  1. Rinse wheat in cold water in a super fine strainer and set aside to absorb moisture.
  2. Knead meat, salt, and onion together. Gradually add wheat, squeezing out any excess moisture before adding to meat
  3. Shape into ovals approximately 2 inches in length. It's helpful to use your index finger like a hot dog in a bun to form the crevice for the stuffing, then add it and work the Kibbee mixture around it
  4. Stuff each Kibbee with approximately one tbsp(closer to a teaspoon for me!) of Meat and Rice Stuffing, as above.
  5. Butter a baking pan lightly or use parchment paper on the bottom. Place Kibbee ovals on pan and dot each with butter.
  6. Place Kibbee ovals on pan and dot each with butter. Bake in 350 degree oven for approximately 20 minutes, until brown Serve with Laban and Cucumber Sauce(see recipe below)
  • Prep time: 35 minutes
  • Cook time: 20 minutes
  • Total time: 1 hour & 40 minutes

Yield: 6-8 servings

Categories: Heirloom Recipes

Tags: kibbee, syrian cui, agnes dj