Kibbeh

5 from 3 votes

Kibbeh is a traditional Middle Eastern dish that’s made with ground lamb, bulgur wheat, pine nuts, and warm spices. You’ll find this popular dish in Lebanon, Palestine, Syria and Turkey.

Prep Time25

Cook Time45

Course: Appetizer, Main Course

Cuisine: Middle Eastern

Servings: servings

Calories: 521kcal

Author: Cynthia

Ingredients

Kibbeh Filling

1/2 lb. ground lamb or beef
2 Tablespoons olive oil
3 Tablespoons pine nuts toasted
3 Tablespoons onion diced
1/8 tsp. allspice
1 1/2 tsp. salt
1/2 ground black pepper

Kibbeh Layers

1 1/2 cups bulgur wheat fine (cracked wheat)
1 pound ground lamb
1/3 cup onion chopped
1/2 teaspoon allspice
1/8 teaspoon nutmeg
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
pinch cayenne pepper

Instructions

Bulgur Wheat

Preheat oven to 350 degrees F. In a large bowl, cover bulgur wheat with cold water for 10 minutes. While bulgur is soaking, make the filling.
Drain bulgur well and wring it out in a clean cloth until "dry". Set aside.

Kibbeh Filling

In a large frying pan over medium heat, add 2 Tablespoons olive oil. When shimmering, add pine nuts and lightly toast them. Remove the with a slotted spoon and transfer to a small bowl.
Reduce the heat to medium low, add the chopped onion, and stir constantly, until they are soft and transparent, but not browned, about 5 minutes.
Add 1/2 pound ground lamb and stir, breaking up any large pieces until lamb is browned. Add pine nuts, seasoning and mix well. Set aside.

Kibbeh Layers

In a food processor, pulse the ground lamb until it resembles a smooth paste, similar to pate. Add the spices and chopped onions, and pulse a few more times until the spices and the meat are well combined.
Moisten hands with a little water to keep meat from sticking and mix the ground lamb mixture with the bulgur wheat by hand, kneading it until all the wheat is incorporated.
Divide the lamb mixture in half. Moisten hands, and press one half into a 13" x 9" baking pan. Cover with cooked lamb and pine nut mixture. Press the remaining ground lamb on top, smoothing with moistened hands.
Score the kibbeh with a knife to make diamond shapes. Bake at 350 degrees F. for 40-45 minutes, or until cooked and brown.

Nutrition