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Baked Kibbeh

Baked Kibbeh is a quintessential Lebanese recipe that is popular throughout the Middle East - made with beef, cracked wheat, onion and spices

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 331 kcal
Course: Main Course
Cuisine: Middle Eastern , Lebanese , Arabian

Ingredients

Hashweh Filling
  • 2 tablespoons olive oil plus more for greasing pan & drizzling on top
  • 1 pound 95% lean ground beef
  • 1 large onion diced
  • 1 teaspoon salt
  • 1 tablespoon 7 Spice
  • ¼ cup pine nuts plus more for topping
Kibbeh Mixture
  • 1 ½ cups fine #1 bulgur wheat
  • ¾ cup water
  • 1 large onion quartered
  • ½ cup fresh basil and/or mint
  • ¼ cup kamouneh spice
  • 1 tablespoon salt
  • 2 teaspoons 7 Spice
  • 1 pound 100% lean ground beef

Instructions

Make the Filling
    Cup of Yum
  1. 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
  1. 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.
  2. 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.
  3. Add the lean beef to the food processor and blend again until a meat paste forms. Divide the mixture in half.
Assemble and Bake
  1. Preheat oven to 400°F degrees and grease a 14-inch round baking dish with olive oil; set aside.
  2. 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.
  3. 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

  • Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
  • Freezing Instructions: You can also freeze the baked kibbeh recipe for up to 3 months. While you can freeze it after cooked, it's more common to make a second batch and freeze it before baking them. Thaw in the fridge overnight, drizzle olive oil on top and then bake as directed.
  • Equipment: I recommend blending the ingredients for the kibbeh mixture using a food processor. And while you can bake it in a large casserole dish, it's more traditional to bake it in a round aluminum or stainless steel pan like this one (Amazon affiliate link).
  • Sourcing: You can find the bulgur at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.
  • Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe
  • Instead of ground beef, you can use lamb, but it's traditionally made with beef.
  • Instead of kamouneh spice, you can mix together cumin seeds, black peppercorn, marjoram, basil, mint, cinnamon and 7 Spice. You can find a recipe for how to making kamouneh spice here or use a combination you like.

Nutrition Information

Calories 331kcal (17%) Carbohydrates 26g (9%) Protein 29g (58%) Fat 13g (20%) Saturated Fat 4g (20%) Cholesterol 70mg (23%) Sodium 1271mg (53%) Potassium 629mg (18%) Fiber 7g (28%) Sugar 2g (4%) Vitamin A 572IU (11%) Vitamin C 4mg (4%) Calcium 57mg (6%) Iron 5mg (28%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 331

% 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.