Lebanese · main
Kibbeh
Kibbeh reads richness 6.7, nutty 5.3 and umami 4.6 on Palate's 0–10 flavor X-ray — a Lebanese main, about 1 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.9 / 10
- Sweet & Fruity — 2.4 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 3.0 / 10
- Rich & Fat — 8.3 / 10
- Aromatic & Spice — 3.9 / 10
The measured notes (of 18)
Richness 6.7 · Nutty 5.3 · Umami 4.6 · Allium 3.4 · Salinity 3.1 · Warm Spice 2.8 · Earthy 2.8 · Sweetness 2.1 · Bitterness 1.7 · Floral 1.4 · Fruity 0.9 · Heat 0.8 · Herbaceous 0.7
What's in it (10)
- 1 cup fine bulgur wheat
- 1 1/2 lbs lean ground lamb
- 1 small onion
- 1/4 cup pine nuts
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 2 tbsp olive oil
- salt to taste
Time & effort: about 1 hr (30 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 285.3 kcal, 19.7 g protein, 15.4 g fat, 17.9 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Soak bulgur and combine with ground raw lamb, onion, and spices to make the outer shell.
- For fried kibbeh, fill shells with spiced lamb, onion, and pine nuts then deep-fry until dark golden.
- Alternatively, bake in a tray sliced into diamonds with olive oil.
Dishes with a similar flavor shape
- Sambousek (Fried Pastry Pockets) — Lebanese
- Freekeh Soup (Shorbet Freekeh) — Lebanese
- İçli Köfte (Stuffed Bulgur Shells) — Turkish
- Maqluba (Upside-Down Rice with Aubergine and Lamb) — Palestinian
- Gratin Dauphinois — French
Keep reading: what richness, nutty, umami mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.