Description
Kibbeh is a traditional Middle Eastern dish made with bulgur wheat, seasoned ground meat, onions, and aromatic spices. Featuring a tender outer layer and a rich, savory filling, this classic baked kibbeh recipe delivers authentic flavor and comforting texture in every bite.
Ingredients
For the Outer Layer:
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1 cup fine bulgur wheat
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1 pound ground beef or lamb
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1 small onion, finely grated
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon ground cumin
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1/2 teaspoon ground allspice
For the Filling:
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1/2 pound ground beef or lamb
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1 small onion, finely chopped
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2 tablespoons olive oil
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1/4 cup pine nuts (optional)
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1/2 teaspoon salt
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1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
Instructions
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Place bulgur wheat in a bowl and cover with warm water. Soak for 20 minutes, then drain thoroughly and squeeze out excess moisture.
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In a large bowl, combine soaked bulgur, ground meat, grated onion, salt, black pepper, cumin, and allspice. Mix well until smooth and fully blended.
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To prepare the filling, heat olive oil in a skillet over medium heat. Add chopped onion and sauté until softened.
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Add ground meat, salt, black pepper, and cinnamon. Cook until browned and fully cooked. Stir in pine nuts if using. Remove from heat and let cool slightly.
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Preheat oven to 375°F (190°C).
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Press half of the kibbeh mixture evenly into a greased baking dish.
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Spread the cooked filling over the base layer.
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Cover with the remaining kibbeh mixture, pressing gently to create an even top layer.
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Score the surface into diamond or square shapes with a knife and drizzle lightly with olive oil.
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Bake for 35–40 minutes, or until golden brown and cooked through.
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Let cool slightly before serving.
Notes
Soak and drain bulgur properly to prevent dryness.For crispier kibbeh, shape into oval balls, stuff with filling, and fry until golden.Lamb provides a richer, more traditional flavor.Add chopped parsley or mint for freshness.For a vegetarian version, use sautéed mushrooms, spinach, and walnuts as filling.Store refrigerated for up to 4 days in an airtight container.Freeze before or after baking for up to 2 months; thaw and reheat in the oven.
