Baked Kibbeh

Name: Baked Kibbeh
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8-10
Ingredients: KIBBEH NAYYEH (THIS PART WILL BE MIXED RAW LIKE MEATLOAF); 1 1/2 c #2 bulgur wheat; 2 lb ground lamb or ground chuck; 2 onions, chopped very fine or grated; 1 tsp black pepper; 1 tsp allspice; 1 tsp cinnamon; 1 tsp salt; 1/4 c olive oil; STUFFING (THIS PART WILL BE COOKED BEFORE ASSEMBLING); 2 Tbsp olive oil; 1/4 c pine nuts; 1 lb ground lamb or ground chuck; 1 onion, chopped fine; 1 1/2 tsp allspice; 3/4 tsp nutmeg; 1/2 tsp black pepper; 1 tsp salt

By Joanne Bellezza-Loughlin
@Joannebl

My husband is half Lebanese. One of his favorite Lebanese dishes is Baked Kibbeh. Every year his family has a reunion and his brother brings authentic Lebanese food from a great restaurant in Brooklyn - one of those dishes, of course, being Baked Kibbeh. Well this year, yours truly decided to make it and bring it. I went online and looked through loads of recipes until I found one that sounded like my mother-in-laws.....and here it is. It came out great and my husband informed me that he wouldn't mind if I made it more often. What a trooper. LOL

Rating:

★★★★★ 3 votes5

Comments:

17 Comments

Serves:

8-10

Prep:

45 Min

Cook:

1 Hr

Ingredients

Add to Grocery List

KIBBEH NAYYEH (THIS PART WILL BE MIXED RAW LIKE MEATLOAF)
1 1/2 c

#2 bulgur wheat
2 lb

ground lamb or ground chuck
2

onions, chopped very fine or grated
1 tsp

black pepper
1 tsp

allspice
1 tsp

cinnamon
1 tsp

salt
1/4 c

olive oil
STUFFING (THIS PART WILL BE COOKED BEFORE ASSEMBLING)
2 Tbsp

olive oil
1/4 c

pine nuts
1 lb

ground lamb or ground chuck
1

onion, chopped fine
1 1/2 tsp

allspice
3/4 tsp

nutmeg
1/2 tsp

black pepper
1 tsp

salt

How to Make Baked Kibbeh

Step-by-Step

Place dry bulgur into large bowl and cover with water. Set aside to soak for 30-60 minutes until all the water is gone. (This will be used for the Kibbeh Neyyeh (raw mixture).
In the meantime, you're going to make the "stuffing."
Heat 2 tablespoons of olive oil over medium heat in large skillet. Add the pine nuts to the skillet and fry until lightly browned.
Add 1 pound of ground lamb or chuck and cook until the meat has started to lose its pinkness.
Add the remaining stuffing ingredients and cook until the meat is completely browned. Set aside.
Now you're going to make the Kibbeh Nayyeh (raw mixture).
Drain the bulgur and squeeze out any excess water. Combine all the Kibbeh Nayyeh ingredients, except the olive oil, in a bowl and mix with your hands until combined. Do not over work.
Spread half the Kibbeh Nayyeh (raw) mixture into a 9 x 13 inch pan. Pat it down with your hand so that it covers the bottom of the pan evenly.
Spread the cooked "stuffing" on top of the bottom layer of Kibbeh Nayyeh.
Spread the remaining Kibbeh Nayyeh on top of the stuffing. You may want to tear off pieces, flatten them in your hand and place evenly on top. Then press flat with your hand.
With a sharp knife, cut diagonal lines through the Kibbeh to create a diamond pattern.
Drizzle the olive oil over the top and bake at 350 degrees for 1 hour. Let rest for 5 - 10 minutes before serving. Can be served at room temperature.