Middle Eastern · Main · Hard
Kibbeh
A baked casserole of spiced bulgur and ground meat with a savory lamb and pine nut filling.
The whole recipe in 60 seconds
Kibbeh, in 5 ideas
- Squeezing the bulgur dry is critical for a shell that holds.
- Wet hands make spreading the shell much easier.
- Toasted pine nuts add richness to the filling.
- Scoring before baking gives clean serving pieces.
- Serve with yogurt and a simple salad.
What you need
Ingredients
- 2 cups fine bulgur
- 1.5 lbs ground lamb, divided
- 1 onion, grated
- 2 tsp cumin
- 1 tsp allspice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 onion, diced
- 1/2 cup pine nuts, toasted
- 1/4 cup olive oil
- 1/2 tsp cinnamon
How to make it
Directions
- Soak bulgur 20 minutes; squeeze very dry.
- Blend half the lamb with grated onion and spices into a smooth paste; mix with bulgur to form the shell.
- Saute diced onion, remaining lamb, pine nuts, and cinnamon for the filling.
- Press half the shell mixture into an oiled baking dish.
- Spread the filling evenly, then top with remaining shell mixture.
- Score the top in diamonds and drizzle with olive oil.
- Bake at 375F for 40 minutes until golden and firm.
Money saver. Make it in a big batch; it reheats wonderfully for days.