Lebanese Kibbeh with Bulgur

Lebanese kibbeh is one of those foods that brings warm memories of family gatherings and celebrations Our family enjoys it for Sunday lunches when the aroma of baking spices fills the house The crispy golden top and savory filling never fail to impress even first-timers

I started making kibbeh as a way to connect with my Lebanese heritage It has quickly become my comfort dish for holidays and shared meals My cousins now request a tray every time they visit

Ingredients

• Bulgur wheat: Soaked and drained gives kibbeh its signature texture Use fine or medium for best results Always check freshness before soaking
• Ground beef or lamb: Adds a hearty and savory base to both crust and filling Choose meat with some fat for more flavor
• Onion: Finely chopped Sweetens and balances the dish Select a firm onion with no soft spots
• Fresh mint leaves: Classic herby note Look for bright green fresh leaves Fresh basil or cilantro can be used for a different touch
• Kamouneh spice mix: Lends authentic flavor with its blend of cumin cinnamon and allspice If you mix it yourself use high quality ground spices
• Olive oil: For greasing and moisture Adds a fruity undertone Use extra-virgin for best taste
• Pine nuts: Add a buttery crunch to the filling Toast them lightly for more flavor You can substitute almonds or walnuts but roast first for texture
• Salt and pepper: Essential seasonings Always use kosher or sea salt and fresh cracked pepper for best results
• Optional sauces: Tahini tzatziki or plain Greek yogurt Each one adds creamy tang and moisture Great for drizzling over servings
• Ice water: Keeps the kibbeh mixture moist and workable when shaping Use very cold water for best results

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius Start preheating early so it is fully hot when kibbeh goes in This ensures even cooking

Prepare the Pan:

Brush the bottom and sides of a round baking dish with olive oil to prevent sticking and help with crisping You can use a twelve or fourteen inch dish for a proper kibbeh thickness

Make the Kibbeh Mixture:

Soak bulgur wheat in water for ten minutes then drain thoroughly and gently fluff Combine the soaked bulgur with minced onion fresh mint or basil kamouneh spice and salt in a food processor Blend until the mixture holds together and is smooth but with a bit of texture If it feels dry add a spoonful of ice water

Make the Filling:

Place a skillet on medium heat Add a drizzle of olive oil and sauté finely chopped onion until soft and golden Stir in ground beef or lamb and cook while breaking up the meat Continue until browned and most liquid evaporates Sprinkle in the toasted pine nuts spices salt and pepper Mix well and let the mixture cool completely This keeps the kibbeh layers from getting soggy

Layer the Kibbeh:

Divide the kibbeh mixture in half Wet your hands for easy shaping and spread the first half evenly across the bottom of your greased baking dish Press gently to cover all corners in an even layer about one quarter inch thick

Add the Filling:

Evenly spread the cooled meat filling over the bottom layer making sure to leave a small border at the edges for neat slices

Top Layer:

Take the remaining kibbeh mixture and place dollops across the filling Then use damp hands to flatten and smooth it out so it completely covers the filling and seals the meat inside

Cut and Decorate:

Using a sharp knife gently score the top into diamond or square shapes This is more than decoration it helps kibbeh cook evenly and makes cutting easier after baking

Bake:

Slide the dish into your preheated oven and bake for thirty five to forty minutes until the top becomes deeply golden and a bit crisp around the edges If you want extra crunch you can set the broiler for a minute or two at the end but watch closely

Serve:

Let your kibbeh rest for five minutes before slicing This keeps the filling juicy Serve with a drizzle of tahini or yogurt sauce and enjoy every bite

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Pine nuts are my favorite part their buttery crunch transforms the filling into something special My daughter always sneaks a few before they make it into the pan When we make this together each slice feels like sharing a piece of home

Storage Tips

Cool any leftovers to room temperature and store covered in the refrigerator for up to four days For longer storage wrap slices tightly with foil and freeze They reheat best in the oven so the crust stays crisp If you are short on time microwave is an option but you will lose some crunch

Ingredient Substitutions

Bulgur can be swapped for quinoa using the same preparation Simply soak and fluff as you would with bulgur Ground turkey or chicken are lighter alternatives to beef or lamb Consider using walnuts if pine nuts are not available and always toast replacement nuts for more depth Olive oil is key for flavor but avocado oil can stand in

Serving Suggestions

Serve warm with a creamy sauce like tahini or tzatziki A big salad of cucumber tomatoes and herbs makes a fresh side For a traditional table add pickled vegetables and warm pita Sometimes I even stuff mini pita breads with leftover kibbeh for lunch boxes

Cultural Roots

Kibbeh is at the heart of many Lebanese celebrations Every region has its twist some serve it raw some fry football-shaped balls I grew up with this baked casserole style because it fed a crowd and traveled well to big family parties It is a dish packed with both flavor and history

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This recipe is a treasure perfect for mastering authentic Lebanese flavors while adding your own personal twist

Frequently Asked Questions

→ What is bulgur and can I substitute it?

Bulgur is a cracked wheat commonly used in Middle Eastern cooking. Quinoa makes a good gluten-free substitute.

→ Which meat works best for kibbeh?

Ground beef or lamb both work well. For a lighter version, turkey or chicken are good options.

→ How do I keep kibbeh layers moist?

Add a little ice water to the bulgur mixture if it feels dry and use olive oil to grease the baking pan.

→ What sauces pair well with kibbeh?

Tahini sauce, tzatziki, or plain Greek yogurt enhance the flavors and add moisture when serving.

→ Can I prepare kibbeh in advance?

You can assemble kibbeh ahead of time and bake it just before serving. Leftovers refrigerate well for several days.

→ Are there nut-free options for the filling?

For nut allergies, simply omit the pine nuts or replace with roasted seeds for some crunch.