Lebanese Kibbeh
Baked Lebanese kibbeh with fine bulgur, spiced lamb, onions, pine nuts, and a crisp golden crust.
Equipment
- Food processor
- 10-inch baking dish
- Large skillet
- Mixing bowl
- Chef's knife
Ingredients
Kibbeh Shell
- 1 cup fine bulgur
- 1 cup cold water
- 1 1/2 lb lean ground lamb divided
- 1 medium onion quartered
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1 tsp salt
Filling
- 1 lb ground lamb
- 1 large onion finely chopped
- 1/2 cup pine nuts
- 2 tbsp olive oil
- 1/2 tsp ground black pepper
Instructions
Prepare the Shell:
- Cover the bulgur with cold water and rest for 20 minutes. Squeeze out excess water.
- Process the bulgur, onion, half of the lamb, allspice, cinnamon, and salt until smooth and cohesive.
Cook the Filling:
- Heat the oil in a skillet. Cook the chopped onion until soft, then add the lamb and pepper.
- Cook until browned and dry, then stir in the pine nuts and cool slightly.
Layer and Bake:
- Press half of the shell mixture into an oiled baking dish. Spread the filling evenly and cover with the remaining shell.
- Score the top into diamonds, brush with oil, and bake at 375°F (190°C) for 40 to 45 minutes, until browned.
Notes
- Use very fine bulgur for a smooth shell.
- Rest the baked kibbeh for 10 minutes before cutting.
Nutrition
Calories: 520kcalCarbohydrates: 28gProtein: 31gFat: 32gSaturated Fat: 10gCholesterol: 105mgSodium: 610mgFiber: 5gSugar: 3g