Lebanese Kibbeh with Bulgur (Print Version)
# Ingredients:
→ Kibbeh Shell
01 -
400 g bulgur wheat, soaked for 10 minutes and thoroughly drained
02 -
450 g ground beef or lamb
03 -
1 medium onion, finely chopped
04 -
2 tablespoons finely chopped fresh mint leaves
05 -
1 tablespoon kamouneh spice blend or 1 teaspoon cumin, 0.5 teaspoon cinnamon, 0.5 teaspoon allspice
06 -
Salt, to taste
→ Filling
07 -
1 small onion, finely chopped
08 -
60 g pine nuts
09 -
225 g ground beef or lamb
10 -
Salt and black pepper, to taste
→ Additional Ingredients
11 -
2 tablespoons olive oil, plus extra for greasing
12 -
Ice water, as needed for shaping
→ Optional Accompaniments
13 -
Tahini sauce
14 -
Tzatziki sauce
15 -
Plain Greek yogurt
# Instructions:
01 -
Set the oven to 190°C and allow to fully preheat.
02 -
Brush a 30–35 cm round baking dish with olive oil to prevent sticking.
03 -
Combine soaked and drained bulgur wheat with minced onion, mint leaves, kamouneh spice blend, and salt in a food processor. Add ground beef or lamb and process until a cohesive, paste-like mixture forms.
04 -
Sauté finely chopped onion in a pan with 1 tablespoon olive oil until golden. Add ground beef or lamb and cook over medium heat until fully browned, breaking up any clumps. Stir in pine nuts and season with salt and pepper. Remove from heat and let mixture cool completely.
05 -
With wet hands, press half of the kibbeh shell mixture evenly into the base of the greased baking dish, maintaining an even thickness.
06 -
Spread the cooled cooked meat filling evenly across the first kibbeh shell layer.
07 -
Gently press the remaining kibbeh shell mixture over the filling, smoothing the surface with dampened fingers.
08 -
Using a sharp knife dipped in cold water, score the top layer into diamond or square shapes. Optionally, garnish each segment with a pine nut.
09 -
Place the assembled dish in the preheated oven and bake for 35–40 minutes until the top is uniformly golden and edges pull slightly from the sides.
10 -
Let cool for at least 10 minutes. Slice along the scored markings and serve with your choice of tahini sauce, tzatziki, or plain Greek yogurt.
# Notes:
01 -
Soaking the bulgur and draining thoroughly is essential for the correct texture of the shell.
02 -
Wet your hands when handling the kibbeh shell mixture for smoother shaping and less sticking.