Baked Kibbeh
Enjoy a delicious baked kibbeh made with a spiced bulgur-meat shell and a savory pine-nut-and-meat filling.
Contents (2 sections)▾
Ingredients
- 250 g bulgur
- 300 g ground lamb or beef
- 1 medium onion, finely chopped
- 100 g pine nuts
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 500 ml water
Steps
Preheat your oven to 180°C (350°F). This temperature ensures even cooking and a nicely browned top.
In a bowl, soak the bulgur in 500 ml of water for 20 minutes until it absorbs moisture and expands.
In a skillet, heat 2 tbsp of olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
Add the ground lamb or beef to the skillet, cooking until browned. Mix in the pine nuts, cinnamon, allspice, salt, and black pepper, cooking for an additional 5 minutes.
Drain any excess water from the bulgur and mix it with the meat mixture, combining well.
In a greased baking pan, spread half of the bulgur-meat mixture evenly to form the base layer.
Layer the remaining bulgur-meat mixture on top, pressing down gently. Score the top into diamond shapes with a knife for easy serving.
Drizzle the remaining olive oil over the surface and bake in the preheated oven for 30 minutes or until golden brown.
Remove from the oven and let it rest for 10 minutes before cutting along the scored lines to serve.
Why this works
The technique of creating a bulgur-meat shell gives baked kibbeh its signature texture and flavor. Soaking the bulgur softens it, allowing it to blend well with the meat, creating a cohesive dish. The use of ground lamb or beef adds richness, while the pine nuts introduce a delightful crunch and nutty flavor. Spices like cinnamon and allspice enhance the dish with warm undertones, typical of Levantine cuisine. If the kibbeh seems too dry after baking, you can drizzle a little broth or olive oil on top before serving to add moisture. Additionally, ensuring even pressing of the layers prevents cracks, leading to an intact presentation when cut into diamond shapes.
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