Baked Kibbeh
User Reviews
5
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Prep Time
35 mins
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Cook Time
55 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Calories
331 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Lebanese, Arabian
Baked Kibbeh
Description
This Baked Kibbeh recipe combines soaked fine bulgur wheat blended with onion, fresh basil or mint, kamouneh, and 7 spice seasoning into a smooth meat paste with lean ground beef. The mixture forms the crust and topping layers. The filling is a cooked mixture of ground beef, diced onion, pine nuts, olive oil, salt, and 7 spice for a warm, spiced flavor.
Assembly involves layering half the kibbeh mixture, spreading the cooked filling evenly on top, then covering with the remaining kibbeh paste spread by hand. Baking in a greased round dish at a high temperature produces a crust that holds the filling together with a harmonic blend of spices. The pine nuts add a mild crunch and nutty note.
Baked Kibbeh is typically served as a main dish or part of a meal, showcasing its savory complexity. The recipe’s inclusion of aromatic spices and fresh herbs distinguishes its depth of flavor. Storage instructions allow leftovers to be refrigerated for several days or frozen up to three months, with guidelines for reheating or baking from frozen. A food processor helps achieve the texture essential for the kibbeh layers.
Ingredients
Hashweh Filling
- 2 tablespoons olive oil plus more for greasing pan & drizzling on top
- 1 pound ground beef 95% lean
- 1 onion diced, large
- 1 teaspoon salt
- 1 tablespoon 7 spice seasoning
- ¼ cup pine nuts plus more for topping
Kibbeh Mixture
- 1 ½ cups bulgur wheat fine #1
- ¾ cup water
- 1 onion quartered, large
- ½ cup basil or mint, fresh
- ¼ cup kamouneh spice
- 1 tablespoon salt
- 2 teaspoons 7 spice seasoning
- 1 pound ground beef 100% lean
Instructions
Make the Filling
- Heat the olive oil. Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Season with salt and 7 Spice and fold in the pine nuts.
Make the Kibbeh Mixture
- To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water.
- Transfer soaked bulgur to a food processor along with the onion, basil and/or mint, kamouneh spice, salt and 7 spice. Blend until well combined.
- Add the lean beef to the food processor and blend again until a meat paste forms. Divide the mixture in half.
Assemble and Bake
- Preheat oven to 400°F degrees and grease a 14-inch round baking dish with olive oil; set aside.
- Spread half of the kibbeh mixture on the bottom of the prepared baking dish. Spoon all the hashweh filling on top of the base layer. Finally, grab handfuls of the remaining kibbeh mixture and press down on top of the hashweh. Wet your hands with water to easily spread the mixture and fill in the gaps so it's smooth.
- Slice kibbeh diagonally to form small diamonds. Top with pine nuts, and drizzle with olive oil to coat the top layer. Bake until meat is fully cooked and pine nuts look toasted, about 40-45 minutes.
Notes
- Store leftovers in an airtight container refrigerated for 3-4 days.
- For longer storage, freeze baked kibbeh for up to 3 months; thaw in refrigerator before reheating or baking.
- Use a food processor to blend bulgur and ingredients into a smooth meat paste for proper texture.
- Traditional baking pans are round aluminum or stainless steel; casserole dishes also work.
- Bulgur wheat is available at Middle Eastern markets and some supermarkets.
- Ground lamb can substitute beef, and kamouneh spice can be blended from cumin, black peppercorn, marjoram, basil, mint, cinnamon, and 7 spice if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 1271mg | 53% |
| Potassium | 629mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 572IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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