Kepe Bola

Mayte Rueda
Prepare this delicious recipe for kepe bola, you won’t regret it. This dish is typical of Lebanese cuisine and is made with lamb meat and cracked wheat (bulgur). The kepe bola has a shape similar to an American football, is fried, and is served with other Lebanese dishes, sauces, or pita bread.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
30
Servings
  • 2 tablespoons vegetable oil, for the filling
  • 1 1/2 cups onion, finely chopped, for the filling
  • 500 grams ground lamb, for the filling
  • 1 teaspoon 7 spices, for the filling
  • 1 teaspoon kibbeh seasoning, for the filling
  • 1 teaspoon ground cumin, for the filling
  • salt, for the filling
  • 2 cups broken wheat
  • water
  • 1 1/2 cups ground lamb
  • 1 teaspoon 7 spices
  • 1 teaspoon kibbeh seasoning
  • 1 teaspoon ground cumin
  • salt
  • water
  • vegetable oil
  • parsley, chopped, for garnish
  • tzatziki sauce, for serving
Preparation
40 mins
8 mins
Low
  • Heat a skillet over medium heat, add vegetable oil, the onion, and sauté for 2 minutes, then add the ground lamb, seasoning with 7 spices, kibbeh seasoning, cumin, and salt. Cook for approximately 8 minutes.
  • Hydrate the bulgur for 10 minutes and drain, then mix the hydrated bulgur with the ground lamb, 7 spices, kibbeh seasoning, ground cumin, and salt. You should work this mixture until it has a texture that can be easily handled.
  • Shape the kepe with your hands, using your finger to hollow out the center, fill it with the cooked meat, close it, and elongate the kepe to form a shape similar to an American football.
  • Finish with all the meat and freeze the kepe for one night, at least 12 hours.
  • Heat a deep pot over medium heat, add plenty of oil, and carefully fry the kepe for approximately 8 minutes per piece, until fully cooked.
  • Serve the kepe, sprinkle with chopped parsley, and accompany with tzatziki sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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