Lebanese Baked Kibbeh

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Lebanese baked kibbeh is a traditional Middle Eastern dish that combines ground meat, bulgur wheat, and aromatic spices. This recipe offers a delightful twist on the classic kibbeh, as it is baked to perfection, resulting in a crispy exterior and a tender, flavorful interior. The combination of savory meat, nutty bulgur, and fragrant spices creates a harmonious blend of flavors that will transport you to the heart of Lebanon. Whether you are new to Lebanese cuisine or a seasoned fan, this recipe is a must-try for anyone looking to explore the rich culinary traditions of the region.

Keywords: Lebanese, baked kibbeh, Middle Eastern, traditional, flavorful

Lebanese baked kibbeh recipe details

Lebanese baked kibbeh recipe, recipe Rating: 4.6
Number of votes:107

The fine bulghur (crushed wheat) in this recipe might seem like a specialty ingredient, but it is actually in most supermarkets, near the rice, under the name Near East(R) Taboule Wheat Salad Mix (you won’t need the seasoning packet).
Ready in: 1 hour 15 mins

Ingredients

Serves: 6

• For filling
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 1/2 lb ground lamb (not lean)
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1/3 cup pine nuts plus 2 tablespoons for garnish, all toasted
• For bulghur mixture
• 1 cup fine bulghur (crushed wheat) (6 1/2 oz)
• 1 medium onion, coarsely chopped
• 1 lb ground lamb (not lean)
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 2 1/2 tablespoons olive oil

Preparation method

Prep: 40 mins | Cook: 35 mins

1. Make filling:
2. Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes. Remove from heat and stir in 1/3 cup pine nuts.
3. Make bulghur mixture:
4. Preheat oven to 400°F.
5. Cover bulghur (crushed wheat) by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulghur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl.
6. Pulse onion in a food processor until finely chopped. Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth). Add to bulghur and mix with your hands to combine well.
7. Assemble and bake kibbeh:
8. Lightly grease pie plate with 1/2 tablespoon olive oil. Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet). Spoon filling evenly over bulghur mixture. Spoon remaining bulghur mixture over filling and spread to cover, smoothing top. Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife.
9. Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes.
10. Preheat broiler. Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before serving.