Fried Kibbeh Balls with Pine Nut Filling and Tahini Dip

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Crispy fried kibbeh balls stuffed with spiced ground lamb and toasted pine nuts, paired with a creamy tahini garlic sauce for dipping. This middle eastern-inspired beef ready in about 60 minutes blends fine bulgur wheat, pound ground lamb, small, grated yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup fine bulgur wheat
• 1 pound ground lamb
• 1 small, grated yellow onion
• 1/4 cup, toasted pine nuts
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 cup cold water
• for frying, about 4 cups vegetable oil
• 1/2 cup tahini paste
• 2, minced garlic cloves
• 3 tablespoons lemon juice
• 1/4 cup water for sauce
• 1/4 teaspoon salt for sauce

Instructions

1. Step 1: Rinse 1 cup fine bulgur wheat under cold water and drain well. Place in a large bowl and soak with 1/2 cup cold water for 15 minutes until softened, then drain any excess liquid.
2. Step 2: In a skillet over medium heat, cook 1 pound ground lamb with 1 small grated yellow onion, 1 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground black pepper, and 1 teaspoon salt. Stir frequently and cook until browned and cooked through, about 8 minutes. Remove from heat and stir in 1/4 cup toasted pine nuts. Let the filling cool.
3. Step 3: Combine the soaked bulgur with the cooked lamb filling, reserving about 1/3 of the bulgur mixture to use as the outer shell. Knead the bulgur mixture in your hands until it forms a dough-like consistency.
4. Step 4: To form the kibbeh balls, take a golf ball-sized piece of the bulgur dough and create a hollow in the center using your finger. Stuff with 1 tablespoon of the lamb and pine nut filling, then pinch the dough closed and shape into a smooth oval or ball. Repeat with remaining dough and filling.
5. Step 5: Heat 4 cups vegetable oil in a deep pot to 350°F. Fry the kibbeh balls in batches for 4-5 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
6. Step 6: For the tahini dip, whisk together 1/2 cup tahini paste, 3 tablespoons lemon juice, 2 minced garlic cloves, 1/4 teaspoon salt, and 1/4 cup water until smooth and creamy.
7. Step 7: Serve the hot kibbeh balls with the tahini garlic sauce for dipping.