Baked Kibbeh (Kibe Assado Recheado)
User Reviews
5
-
Prep Time
40 mins
-
Cook Time
35 mins
-
Total Time
1 hr 15 mins
-
Servings
8
-
Calories
684 kcal
-
Course
Main Course
-
Cuisine
American
Baked Kibbeh (Kibe Assado Recheado)
Description
This Baked Kibbeh begins by soaking fine bulgur in boiling water and draining it very well to remove excess moisture. Onions and garlic are sautéed gently, then combined with browned ground lamb and tomato paste for depth. Seasonings include salt, black pepper, ground cumin, fresh mint, and green onions, creating a flavorful and fragrant dough. The mixture is cooled to handle.
The assembly involves layering half the kibbeh dough into a greased baking dish, spreading the cheese filling of creamy requeijão cremoso mixed with shredded mozzarella, and topping with the remaining dough. Baking at 350°F (180°C) results in a golden brown crust with a gooey, aromatic cheese center. Optional garnishes such as mint leaves and pomegranate seeds add freshness and color.
Baked Kibbeh is traditionally served as a main or side dish and pairs well with fresh salads or sides typical of Middle Eastern cuisine. It reheats well, making it suitable for making ahead. Leftovers should be refrigerated for several days or frozen for longer storage, and thawed thoroughly before reheating to retain texture and flavor.
Preparation can be done in advance, refrigerating the assembled dish overnight before baking to develop flavors further and simplify meal timing.
Ingredients
- For the Kibbeh:
- 1½ cups bulgur fine
- 4 cups water boiling
- 3 tablespoons olive oil divided (plus 1-2 tablespoons to drizzle
- 1 tablespoons butter unsalted
- 1 yellow onion finely chopped, medium
- 6 garlic minced, cloves
- 28 ounces lamb 800 g, ground
- 2 teaspoons tomato paste
- 2 teaspoons salt
- 2 teaspoons black pepper freshly ground
- 1½ teaspoons cumin ground
- ½ cup mint leaves chopped, fresh
- ½ cup green onion chopped, fresh
- For the filling:
- 10.5 ounces requeijão cremoso 300g) see this link (or 8oz softened cream cheese whipped with 4 ounces full fat ricotta cheese, store-bought or homemade
- 10.5 ounces mozzarella cheese 300 g, shredded
- For Garnishing : optional
- mint leaves
- pomegranate seeds
Instructions
- To prepare the kibbeh: Soak the bulgur wheat in boiling water for about 30 minutes. Drain well, pressing to eliminate excess water. Set aside.
- Heat a large non-stick skillet over medium heat, add the 1 tablespoon of oil and 1 tablespoon of butter. When butter melts, add onions and cook for about 2-3 minutes or until softened, stirring occasionally. The goal is cook the onions not brown them. Add the garlic and cook for about 30 seconds, stirring occasionally. Don't let brown. Mix with the reserved, drained bulghur wheat.
- Using the same pan, heat the remaining 2 tablespoons of oil over medium-high heat and cook ground lamb for about 4-6 minutes or just until brown. Stir in the tomato paste until combined. Mix with the bulgur mixture, add salt, pepper, cumin, mint, and green onions. Stir very well to combine and let cool enough to handle.
- Preheat oven to 350° F (about 180°C). Grease a medium, deep baking dish (about 10x9-inch) with oil or butter.
- Spoon half of the kibbeh mixture onto the baking dish, then flatten to form an uniform layer. Make sure there are no gaps. Spoon and then gently spread the requeijão or cream cheese mixture on top, and subsequently layer the mozzarella cheese. Next, top the filling with the rest of the kibbeh mixture using the same technique.
- Drizzle with 1-2 tablespoons of olive oil and bake for about 20 minutes. Remove from the oven and slice in desired pattern using a sharp knife. Return to the oven and bake for an additional 15-20 minutes or until golden brown. Garnish with mints leaves and pomegranate seeds if desired. Serve warm, accompanied by a fresh salad.
Notes
- You can prepare this baked kibbeh a day ahead; refrigerate and bake just before serving.
- Refrigerate leftovers for up to 3-4 days, or freeze for 3-6 months for longer storage.
- Thaw frozen kibbeh in the refrigerator before reheating thoroughly to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 26g | 9% |
| Protein | 31g | 62% |
| Fat | 51g | 78% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 147mg | 49% |
| Sodium | 1013mg | 42% |
| Potassium | 498mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 4mg | 4% |
| Calcium | 274mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
