Kibbeh Sausages Using a Meat Grinder
Golden, meaty kibbeh sausages with a cheese filling inside. This is a meat dish from Middle Eastern cuisine. They turn out healthier than regular patties or stuffed meat rolls because bulgur is included. With a meat grinder and special attachments, they always come out neat and are quick to make.
Updated : 17 March, 2026
Easy
About 45 min.
Ingredients
500 grams
Lamb
150 grams
Bulgur
100 grams
Hard cheese
1
Eggs
25 grams
Green onion
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients for making kibbeh sausages using a meat grinder. It is best to use young lamb with a small amount of fat, or replace it with beef. Hard-boil the egg and let it cool.
Step 2
Bulgur is a grain made from cracked wheat, and it is added to the ground meat instead of bread. It is also much healthier than bread. Before using it, rinse the bulgur well and soak it in warm water for 4 to 5 hours in a 1:3 ratio. Rinse the grain well and place it in a sieve so the water can drain off.
Step 3
Cut the hard cheese into thin slices. It is even better if you use processed cheese slices, as they are easier to work with.
Step 4
Wash the green onion, dry it, and chop it finely.
Step 5
Peel the egg and grate it. Put it into a bowl with the chopped onion, add salt, and mix.
Step 6
Spread the filling over the cheese slices and roll them into tight tubes.
Step 7
Remove the bones from the lamb, if there are any, rinse it, and cut it into pieces. Pass it through a meat grinder with a fine plate and mix.
Step 8
Add the prepared bulgur to the ground meat, season with salt and pepper, and mix. Instead of black pepper, you can use white or green pepper.
Step 9
Pass the mixture through the meat grinder with a fine plate once again and mix.
Step 10
Now remove the plate and the cutting blade from the meat grinder. Install the kibbeh attachments in their place. They consist of two parts: one is an attachment with a truncated cone, and the other is a round piece with a rounded bulge. Assemble the meat grinder, turn it on, and make hollow tubes of the length you need. Arrange the pieces on a plate in a single layer.
Step 11
Insert the cheese tubes with filling inside the meat tubes and shape the kibbeh, sealing the ends tightly.
Step 12
Pour refined vegetable oil into a frying pan and heat it over medium heat. To check the oil, it is enough to dip dry vermicelli into it. If bubbles begin to form on its surface, the oil is ready. Lower the prepared kibbeh into the oil and fry until golden brown on all sides. There should be enough oil so that the kibbeh are submerged by more than half of their thickness.
Step 13
Transfer the fried kibbeh to a plate lined with paper towels to remove the excess fat.
Step 14
Serve the kibbeh right away with rice or with plenty of herbs and vegetables.
Step 15
Enjoy your meal.
Author note
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