Kibbeh '2'Ras


Kibbeh '2'Ras

recipe by
AMIRA HAMZY // Nuriootpa Chicken Centre

This is a very special recipe that is significant to Amira and her family in Lebanon.
Kibbeh is often enjoyed at celebrations and family gatherings and can be made ahead of time for ease and maximum flavour. When preparing this cuisine, it is very important to demonstrate a high level of care, patience and a genuine love for what you’re working with.

Perhaps some of the most important ingredients, this will also reward you with beautifully looking Kibbeh.

This dish is best enjoyed with Hummus (which is also available at the Nuriootpa Chicken Centre.) 

>> Kibbeh '2'Ras by Amira of the Barossa Chicken Centre

She rolls a handful of raw meat & bulghur into a ball with one hand which she pierces with the index finger of the other. Then she fills the hole with the stuffing & closes it up at both ends into two neat points, creating an oval shape that bulges out in the middle.

- 'Dreams of Water' by Nada Awar Jarrar.


500g lean minced meat

  • 250g fine crushed wheat (Bulghur), washed
    and drained
  • 1/2 medium brown onion,
    finely diced
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 1/2 tsp dried basil
  • 1/2 tsp dried marjoram leaves
  • 5 cups of good quality
    vegetable oil


  • 3 brown onions, finely diced
  • 200g coarsely minced beef meat
  • 1 tsp Salt
  • 1/2 tsp pepper
  • 1 tsp dried basil
  • 1 tsp dried marjoram leaves
  • 1/2 cup crushed walnuts or pine nuts


  1. Sautee the onion in a hot frypan until golden, add minced meat and cook
  2. Add dry ingredients to pan to combine & mix with the nuts
  3. Set aside to cool
  4. Mix all ingredients in a food processor until it resembles the texture of firm dough.
  5. Divide the mixture into a golf ball size and shape in the palms your hand to resemble an oval shape
  6. Once shaped, massage in the palm of your hand and hull the middle with your thumb to open up
    a pocket for the filling.
  7. Fill the hole with the filling ingredients and pinch both ends to form a point.
  8. Heat the oil in a pan to 160 degrees and shallow fry for 5-8 minutes or until golden brown
Makes 30 – 35 pieces

Amira Hamzy

Nuriootpa Chicken Centre

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