Description
Kibbeh is the national dish of Lebanon — a shell of seasoned bulgur and ground meat encasing a filling of spiced lamb, pine nuts, and onions. Baked kibbeh, the easiest version, is layered like a savory pie in a baking dish and cut into diamonds. The shell is firm and fragrant with allspice, while the filling is rich and nutty. It is one of those dishes that reveals the sophistication of Lebanese cooking in every bite.
Ingredients
Units
- 2 cups fine bulgur wheat
- 1 lb lean ground lamb (for the shell)
- 1 small yellow onion, grated
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lb ground lamb (for the filling)
- 1 large yellow onion, finely diced
- 1/3 cup pine nuts
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, cut into small pieces
- Plain yogurt for serving
Instructions
- Soak the bulgur in cold water for 30 minutes. Drain and squeeze out all excess moisture.
Make the Shell
- Combine the soaked bulgur, 1 lb lean ground lamb, grated onion, 1 teaspoon allspice, cumin, 1/2 teaspoon cinnamon, 1 1/2 teaspoons salt, and pepper. Knead for 3 to 4 minutes until very smooth and paste-like. Dipping your hands in ice water helps.
Make the Filling
- Cook 1 lb ground lamb in a skillet over medium-high heat until browned, about 6 minutes. Add the diced onion and cook 4 minutes. Add pine nuts, 1/2 teaspoon allspice, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Cook 2 minutes. Let cool.
- Preheat oven to 375°F. Grease a 9×13-inch baking dish with olive oil.
- Press half of the bulgur-lamb mixture evenly into the bottom of the dish with wet hands. Spread the filling evenly on top. Press the remaining shell mixture over the filling in an even layer.
- Score the top into diamond or square shapes with a sharp knife. Dot the surface with butter pieces and drizzle with remaining olive oil.
- Bake 40 to 45 minutes until the top is golden brown and crispy. Let rest 10 minutes before cutting along the score lines.
Notes
- The bulgur-meat shell must be kneaded until very smooth — it should feel like a firm dough, not a loose mixture.
- Dipping your hands in ice water while pressing the shell layers prevents sticking and gives a smoother finish.
- Scoring before baking is essential. The top layer shatters if you try to cut it after baking without score lines.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2
- Sodium: 700
- Fat: 28
- Carbohydrates: 28
- Fiber: 4
- Protein: 32
- Cholesterol: 90