This baked kibbeh recipe is a variation of the beef and lamb kibbeh I grew up eating in a very ethnic Lebanese family. My Aunt Louise’s kibbeh was the best!
Preparation Details
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 45 mins
Servings: 8
Ingredients
- 1 cup bulgur wheat
- 2 cups boiling water
- ½ cup finely chopped onion, divided
- 2 teaspoons salt, divided
- 1 ½ teaspoons dried basil
- ½ teaspoon ground black pepper
- 1 pound ground beef
- 1 pound ground lamb, divided
- ½ cup pine nuts
- ¼ stick salted butter
- ½ cup cherry tomatoes, or to taste
- ¼ cup fresh mint leaves, or to taste
Steps
- Place bulgur into a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into softened bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into two portions. Pat one portion over the bottom of a 12×7-inch baking dish.
- Place remaining portion onto waxed paper and pat into 12×7-inch rectangle on a piece of waxed paper; set aside.
- Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon over meat layer in the baking dish.
- Invert the second meat layer over the filling; peel off and discard waxed paper. Score the top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between the cuts. Press a small dab of butter into the middle of each diamond.
- Bake in the preheated oven until golden brown, about 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Garnish with cherry tomatoes and mint.
