Lebanese Kibbeh (Print Version)
# Ingredients:
→ Kibbeh Base
01 -
2 cups bulgur wheat, soaked and drained
02 -
1 pound ground beef or lamb
03 -
1 medium onion, finely chopped
04 -
2 tablespoons fresh mint leaves, finely chopped
05 -
1 tablespoon kamouneh spice (or 1 teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon allspice)
06 -
Salt to taste
07 -
Ice water as needed, for shaping
→ Filling
08 -
1 small onion, finely chopped
09 -
¼ cup pine nuts
10 -
½ pound ground beef or lamb
11 -
Salt and pepper to taste
12 -
2 tablespoons olive oil
# Instructions:
01 -
Heat your oven to 375°F (190°C). Grease a round baking dish.
02 -
Soak bulgur wheat in water for 10 minutes, then fluff it. Combine soaked bulgur with minced onion, mint, kamouneh spice, and salt in a food processor. Blend until smooth.
03 -
Sauté onion in a pan until golden. Add ground beef and cook until browned. Mix in toasted pine nuts, spices, salt, and pepper. Remove from heat and let it cool.
04 -
Divide the kibbeh mixture in half. Spread the first half evenly on the bottom of the greased baking dish.
05 -
Spread the cooled beef mixture on top of the first kibbeh layer.
06 -
Spread the remaining kibbeh mixture over the beef layer. Smooth it out with wet hands.
07 -
Score the top layer with a knife into diamond or square shapes. This helps the kibbeh cook evenly.
08 -
Place the dish in the preheated oven. Bake for 35-40 minutes or until the top is golden brown.
09 -
Let it cool for a few minutes before serving.
# Notes:
01 -
You can substitute ground turkey or chicken for the beef or lamb.
02 -
Quinoa can be used instead of bulgur wheat for a gluten-free version.
03 -
Fresh basil or cilantro can replace mint if unavailable.
04 -
Chopped almonds or walnuts can be used instead of pine nuts.